The use of pectin obtained from watermelon peel in the production of traditional jams

Today, the increasing awareness of nutrition has encouraged society to consume healthy products and the manufacturer to produce healthy products. Manufacturers have started to produce functional foods by adding functional ingredients to the products produced within their bodies. They have invested in this issue and accelerated their R&D activities. Especially in the developing world with the increase of industrialization, many products that are considered as waste have rich properties. The values obtained from these wastes have been reported in many studies in which the components are added to the products and improve their physical, chemical, physicochemical and sensory properties. While watermelon peel is considered as waste, it actually contains such components as pectin, fiber and many other minerals. In this study, conventional acid extraction and ultrasound-assisted extraction were applied to watermelon peels, which were evaluated as waste products. After drying and grinding the watermelon peel, three different pH values (1.5-2-3), three different extraction temperatures (75-85-95℃) and three different extraction times (1-2-3 hours) for conventional extraction; pH (1,2,3), ultrasound value (30 A, 50 A, 70 A) and time (15, 10, 15 minutes) were used for ultrasound extraction. Pectins obtained as a result of traditional hot extraction are used in quince and cherry jam tracksuits. As a result of the physical, chemical and physicochemical analyzes applied to the jams; A show is observed in L, a and b values in sour cherry jam. It has been observed that the product, which does not show the pH aging effect on the jams, does not change the taste and acidity values. Again in the viscosity analysis, it is aimed that the density of pectin jam samples is twice as high as the control groups. As a result of the analysis, it was determined that the content of water-soluble dry matter and sugar content was higher in pectin added jams. Again, it was determined that the phenolic content of the pectin added samples was high. Among the antioxidant clusters, pectin content of quince jam with pectin was higher than that of quince jam. It is protected from protective shields as a result of the addition of pectin in sour cherry jams. Quince jams with pectin in ash content are compared to quince jams without pectin; It was determined that pectin-free sour cherry jam did not contain higher ash than pectin-free sour cherry jam.