Determination of physical and chemical properties of jam and jammels produced from hunnap fruit

In this study, the physical and chemical properties of jujube (Zizyphus Jujuba Mill) fruit have been aimed to determine the physical and chemical changes in different temperatures (+4 ̊C and +20 ºC) during storage for three month with jam and marmalade produced from this fruit. In three months storage in zeroth, first, second and third months, in water-soluble dry matter (WSDM), titration acidity, pH, dry matter, ash, ascorbic acid (vitamin C), sucrose, reducing sugar, total sugar, color, total phenolic substance, antioxidant capacity (ABTS and DPPH) yeast and mold analysis have been performed. Water-soluble dry matter, total dry matter, titration acidity, ascorbic acid, total sugar, invert sugar, sucrose, a, b, total phenolic substance and antioxidant activity (DPPH-IC50) values of jam samples were higher than marmalade. During the storage period the samples of jam and marmalade produced from the jujube fruit have been observed decrease in the amounts of WSDM, reducing sugar, total sugar, ash, dry matter, ascorbic acid (vitamin C), L, a, b values, phenolic substance, DPPH and ABTS.