Production and characterization of fruit jam with activated pectin using wild hawthorn puree (Crataegus monogyna Jacq.)

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dc.authoridOkten, Salih/0000-0001-9656-1803
dc.contributor.authorFarzaliev, Elsevar Babaoglu
dc.contributor.authorOkten, Salih
dc.date.accessioned2025-01-21T16:43:47Z
dc.date.available2025-01-21T16:43:47Z
dc.date.issued2023
dc.departmentKırıkkale Üniversitesi
dc.description.abstractIn this study, we developed a technology for the production of jelly confiture based on natural hawthorn puree. The use of activated low-esterified hawthorn pectin in the recipe was shown to increase the complexing ability of the product in relation to zinc and lead ions, making it suitable for functional preventive nutrition. The final product was characterised by a bright orange-yellow colour, a distinct hawthorn taste and odour, and a gelatinous consistency. Evaluation of the product based on organoleptic, physicochemical, and microbiological indicators showed that it had high nutritional and physiological value due to its retention of native micronutrients, high content of potassium, magnesium, and calcium, and antioxidant activity. The use of this product in a daily diet can satisfy the daily need for physiologically active substances and food ingredients. Overall, the use of natural puree from wild hawthorn fruit in the technology of jelly confiture allows for the expansion of raw material sources in the production of confectionery products with high nutritional and physiological value. [GRAPHICS]
dc.identifier.doi10.1080/14786419.2023.2283760
dc.identifier.issn1478-6419
dc.identifier.issn1478-6427
dc.identifier.scopus2-s2.0-85177676167
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1080/14786419.2023.2283760
dc.identifier.urihttps://hdl.handle.net/20.500.12587/25322
dc.identifier.wosWOS:001123125000001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofNatural Product Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241229
dc.subjectwild-growing hawthorn; cavitation-hydrolysis activation of pectin; antioxidant activity; sorption capacity of hydropectin; jelly product
dc.titleProduction and characterization of fruit jam with activated pectin using wild hawthorn puree (Crataegus monogyna Jacq.)
dc.typeArticle

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