The application of some processes over the roseship` fruit

ABSTRACTTHE THESIS OF MASTERS OF SCIENCETHE APPLICATION OF SOME PROCESSES OVER THE ROSEH P? FRUITOKTAY YILDIZ83 + ix pages2005INONU UNIVERSITYGRADUATE SCHOOL OF NATURAL & APPLIED SCIENCEDEPARTMENT OF FOOD ENGINEERINGSupervisor: Assoc. Prof. Dr. Mehmet ALPASLANThe Consumption of fresh rosehips is not widespread within our country;instead it is widely consumed after processing into different products.n this study, the rosehip fruit which was harvested in Gümüşhane and itsnear province was used as a material. The four different groups of rosehip fruitswere processed into pulp, nectar and marmalade at 65, 90 and 100o C.There were no significant (p<0.05) differences among fruit properties ofdifferent locations. It was observed that differences in fruit samples affected thepulp yield, vitamin C content, total phenolic content, color and sensoryproperties of marmalade. The variation in heat treatment resulted in differencesin the pulp yield, vitamin C content, color and sensory properties of marmaladeand vitamin C content of nectar.The results of this study suggested that the fresh rosehips as comparedto the dried rosehips are much better in terms pulp yield as well as overallproduct quality. In addition, the processing at 65o C positively affected physical,chemical and sensory properties of the products of rosehip fruit.Key Words: Rosehips, Process, Pulp, Nectar, Marmalade.i