A research on plum based traditional marmalade within mixed fruit

In this research, formulation of new mixed traditional fruit marmalade with plum based was studied. For this purpose apricot, peach, apple were used at %25 level. All samples were analysed objectively to determine pH, titratable acidity, soluble solids, dry matter, ash, sucrose, invert sugar, total sugar, ascorbic acid and hydroxymethylfurfurol. Samples were also subjected to sensory analyses to determine the degree of acceptability. This study showed that plum marmalade which has mixed with different fruits could have provided new usage about plum as fresh market usage which major need within the plum industry is development of new formulated products.