PRODUCTION OF QUINCE JAM WITH GINKGO BILOBA EXTRACT AS A PECTIN SUBSTITUTE: EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY QUALITIES
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study Ginkgo biloba leaf extract which is rich in phytochemical metabolites was used as a pectin substitute in quince jam. The extraction process was performed ultrasonically at 70°C with ethanol that gives the highest flavonoid content. The jam was produced with pectin in the traditional procedure and pectin- free jams were made using two different weight concentrations (0.05% and 0.1%) of Ginkgo biloba extract and compared to the pectin group. Shear stress value decreased when Ginkgo biloba was used as a pectin substitute so the jam becomes softer. Phenolic content 170.09 (mg/g GAE), and antioxidant activity (1.80 mM Trolox/100g) was found highest in the 0.1 g extract group. Lightness and yellowness increased with Ginkgo biloba compared to the pectin group. The jam sample with 0.1 g extract was preferred in sensory tests.
Açıklama
Anahtar Kelimeler
Ginkgo biloba, ultrasonic extraction, quince jam, antioxidant, rheological behaviour Ginkgo biloba, ultrasonik ekstraksiyon, ayva reçeli, antioksidan, reolojik davranış
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
46
Sayı
5
