Bu çalışmada 5 adet limon, 4 adet portakal, 5 adet elma ve 3 adet çilek olmak üzere toplam 17 adet meyve tozu örneğinin bileşimi incelenmiştir. Limon, portakal, elma ve çilek tozlarında incelenen niteliklere ait ortalama değerler sırasıyla şöyledir. Askorbik asit 9.43, 42.72, 36.33, 21.56 mg/100g; pH 2.33, 2.42, 2.58, 2.58; toplam asitlik %3.35, 4.02, 2.73, 2.34; formol sayısı 0.8,1.75, 1.2, 0; nem %0.92,1.09,1.00, 0.88; kül %0.70, 0.74, 0.59,0.91; invert şeker %1.21,1.40,1.64,1.30; sakkaroz %87.79, 87.71, 88.52,88.57. Ayrıca yapay boya tayini sonucunda 1 limon tozu örneğinde 16.1 mg/kg Tartarazin: 3 portakal tozu örneğinde sırasıyla 112.29+64.3, 122.6-327.4, 95.76+138.85 mg/kg Sunset Yellow+Tartarazin; 3 çilek tozu örenğinde sırasıyla 162.21,251.01,261.10 mg/kg Ponceau 4R saptanmıştır.

In this study, a total of 17 powder beverages were examined. For this purpose. 5 lemon, 4 orange, 5 apple and 3 strawberry powder samples were collected and analysed. The mean value of the investigate parameters for lemon, orange, apple and strawberry powder beverage samples were respectively determi¬ned as follows. Ascorbic acid 9.43,42.72, 36.33, 21.56 mg/100g; pH 2.33, 2.42, 2.58, 2.58; total acidity 3.35, 4.02, 2.73, 2.34 %; formol number 0.8, 1.75, 1.2, 0: water 0.92, 1.09, 1.00, 0.88%; ash 0.70, 0,74, 0.59, 0.91%; invert sugar 1.21, 1.40, 1.64, 1.30%; sucrose 87.79; 87.71, 88.52, 88.57%. Also, as a result of artificial color determination 16.1 mg/kg Tartarazin in a lemon powder beverage sample; respectively 112.29+64.3, 122.6+327.4, 95.76+138.85 mg/kg Sunset Yellow+Tartarazin in 3 orange powder beverage samples and respectively 162.21, 251.01,261.10 mg/kg Ponceau 4 R in 3 strawberry powder beverage samples were found.