Siyah ve Beyaz Mersin Myrtus communis L. Meyvelerinin Şekerlemeye İşlenmesi

Bu çalışmada, siyah ve beyaz mersin Myrtus communis L. meyvelerinin şekerlemeye işlenmesi amaçlanmıştır. Bu amaçla, ozmotik ajan olarak sakkaroz, mısır şurubu+sakkaroz, mısır şurubu kullanılarak üretilen şekerlemelerde briks değerleri belirlenmiş ve en uygun formülasyon duyusal testlerle saptanmıştır. Çalışmada, meyve ağırlığının %1’i oranında sitrik asit, askorbik asit ve kalsiyum klorür kullanılmış ve meyve/şeker oranı 1/1 olarak ayarlanmıştır. Şekerlemelerin duyusal olarak değerlendirilmesinde sıralama testi uygulanmış ve örnekler görünüş tercihi, ekşilik, tatlılık ve genel beğeni açısından değerlendirilmiştir. Siyah ve beyaz mersin meyve şekerlemelerine ait sıralama testi sonuçları istatistiksel olarak değerlendirildiğinde mısır şurubu+sakkaroz kullanılarak üretilen şekerlemelerin görünüş açısından tercih edildiği p

Anahtar Kelimeler:

Mersin meyvesi, Siyah mersin meyvesi, Beyaz mersin meyvesi, Mersin şekerlemesi

Processing of Candies from Black and White Myrtle Myrtus communis L.

Processing of candies from black and white myrtle Myrtus communis L. was aimed in this study. For this purpose, brix value was determined in the candy samples processed by using saccharose, corn syrup+ saccharose and corn syrup as osmotic agents, and suitable formulation was determined by sensory evaluation. Citric acid, ascorbic acid and calcium chloride was used as 1% of the fruit weight and fruit/sugar ratio as 1/1 in all three of the formulations. For the sensory evaluation of the candy samples, ranking test was applied and the samples were evaluated for appearance preference, sourness, sweetness and overall preference. The results of the statistical analysis of the ranking test of black and white candied myrtles showed that the samples produced by using corn syrup+saccharose were preferred significantly p

Keywords:

Myrtle fruit, Black myrtle fruit, White myrtle fruit, Candied myrtle,

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