A research on the production of traditional mixed fruits marmalade using persimmon grown in Adana

In this study, manufacturability of the traditional persimmon marmalade using plain, apple or pear blended persimmon fruits grown in and around Adana is investigated. Some physical, chemical and sensory properties of the samples of fruits and marmalade was examined at the 0th, 3th, 6th and 9th months. Fruit pulp mixtures had the following properties: The pH values were between 4.93 and 6.19, soluble solids quantities were between 16.5-23.0%, ash contents were between 0.16-0.29%, L-ascorbic acid contents were between 69.8-109.6 mg/kg, L* values were between 42.35-59.14, a* values were between 10.36-18.79, b* values were between 37.70-59.99, Hue angle values were between 41.350-45.330 and C* values were between 39.10-61.55. While the initial L-ascorbic acid contents of Persimmon marmalade were changed between 32.84-76.99 mg/kg, at the end of storage period these values were ranged between 1.49 and 3.07 mg/kg. It was shown that, in apple blended marmalades, L* values increased with increasing rate of added apple. On the other hand, in pear blended marmalades, L* values declined with increasing rate of added pear. The a* values of marmalade at the 0th and 9th month were changed between 7.78-12.28 and 8.28-14.29 respectively and a* values increased in storage. The Hue angle values of the marmalade samples were between 70.01 and 75.66 and in the trigonometric areas it was in the first region, in other words, it was located between yellow and red colors. For all marmalade samples the HMF values were found to meet the standards. As, before storage and at the 9th month sensory evaluation of apple or pear blended marmalade recipes adopted by the panelist, the 100TH codded plain Persimmon marmalade received the lowest acceptance.