Chemical properties of apricot purees processed from various regions in Turkey

ABSTRACT MSc CHEMICAL PROPERTIES OF APRICOT PUREES PROCESSED FROM VARIOUS REGIONS IN TURKEY. Sibel BERGE DEPARTMENT OF FOOD ENGINEERING INSTITUTE OF NATURAL AND APPLIED SCIENCES UNIVERSITY OF ÇUKUROVA Supervisor : Prof. Dr. Cahide YA?MUR Year:2005, Pages:67 Jury : Prof. Dr. Cahide YA?MUR Prof. Dr. Hasan FENERCİO?LU Prof. Dr. Seyhan TÜKEL In order to evaluate chemical properties of apricot purees processed from various regions, apricots from Malatya, Kayseri-Nevşehir and Erzincan regions were used as test material. Apricots used in this trial were processed in a commerical plant and 20 samples from each region's apricot puree were used for 10 different chemical analyses. Differences between apricot purees obtained from various regions and compliance with Association of the Industry of Juices and Nectars from Fruits and Vegetables of the European Union (AUN) values were investigated. The following average results were found after analyses of apricot purees processed from Malatya, Kayseri-Nevşehir and Erzincan, brix; 14.10%, 14.20%; 15.24%, total acidity: 7.5, 9.9, 9.6 g/kg; pH: 3.9, 3.7, 3.8; formol number: 13.4, 9.9, 9.8 ml 0,1 NaOH/lOOg; volatile acid: 0.3, 0.1, 0.2 g/kg; nitrate: 3.3, 3.2, 6.1mg/kg; Saccharose: 20.4, 35.4, 37.8 g/kg; Glucose: 24.8, 193, 17.2 g/kg; Fructose: 15.8, 14.6, 11.1 g/kg, respective!}'. Specially the following criterias were evaluated in the samples obtained from different regions. These are; brix, total acidity, formal number, volatile acid, nitrate, saccarose, glucose, fructose and ash content As per analyses results, k has been found out that, some of analyses results are out of AUN range. According to the correlations between different parameters the following results were found; strong negative relation between pH and acidity, is the samples of Malatya, Kayseri-Nevsebir regions and in the average of 3 regions. Strong negative relation between fefiBOÎ Bansber sad total sugar in tiie average of 3 regions. Strong positive relation between total sugar and saccarose in the sample of Erzincan region and in the average. Strong positive relatsM between gtoeose sind fructose in the a^szsgs ancj in the average of 3 regions. Strong negative lelatian between glucose and saasarase in the s¥sti§ge of 3 regsoos and In &s sample each fegku sömg negative correlation between fiuctese sad sasorose m the ms%@g& and In the sample ©f each region {p<0.01). Key Words: Apricot, Parse, AUN, ChemkalPfioperties II