Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip

Yıl 2018, Cilt 1, Sayı 1, 20 - 27, 01.04.2018

Atiye DEGIRMENCI Mehtap ER Gulsum Merve TURKUT Gulsah OKUMUS

Öz

Rosehip is a widespread wild plant that has been used in food products such as tea, jams, marmalades, nectar. It plays crucial role in traditional medicine because of valuable bioactive compounds including mainly phenolic compounds and ascorbic acid. The present study deals with biochemical and sensory properties of rosehip nectar produced from fresh and sun-dried fruits. The studied rosehips were collected from Gumushane and its neighboring vicinities. The fresh and dried rosehips were pulped at different temperature conditions as 65, 90, 100 ºC and then nectared. Total acidity, total soluble solid contents, pH, total phenolic, ascorbic acid content (vitamin C) and sensory properties of produced nectars were examined. Process temperatures showed statistically significant effect (p< 0.05) on ascorbic acid and total phenolic content.  No differences were found in the acidity and pH between nectar samples. All nectar samples treated at 65 ºC exhibited the highest ascorbic acid (56-90 g/100 mL) and total phenolic contents (654.2-894.4 mg GAE/100 mL). Colour and appearance scores of samples obtained at 65 ºC were found higher according to sensory analysis.

Anahtar Kelimeler

Rosehip, nectar, biochemical properties, sensory properties, ascorbic acid, phenolic compounds

Öz

Kaynakça

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