Abstract
Bullace Plum and Yonuz Plum Marmalades
Several varieties of fruits cultivated naturally in Turkey and increase the diversity of traditional products in their habitats. These fruits, although they are rich in vitamins and minerals, they still could not be widespread of their usage on industrial scale. Sorts of plums grown wild nearby Ankara Kızılcahamam Saray Village are examples of such mentioned. Bullace plum (Prunus spinosa) are consumed fresh, prepared its marmelade as well. Yonuz plum, traditionally known as ekşilik plum (Prunus divaricata var) is generally utilized in marmalade or for meals sun-dried pestile and pulp blanched with a little water instead of fresh consumption due to bitterness sour taste. In this study, it had been presented that fresh and marmalade of bullace and yonuz plum was investigated in terms of pH, titration acidity, water soluble dry matter content, color, hydroxymethylfurfural, antioxidant capacity, total phenolic content and anthocyanins also, compared with other fruits and their marmelades.
Keywords
Bullace plum, yonuz plum, Prunus spinosa, Prunus divaricata var., marmalade.
