Some physiochemical properties of pomegranate jams enriched with black rosehip and black mulberry extracts

Abstract

In this research, 5 different pomegranate jams were produced with the addition of anthocyanin-based extract obtained from black mulberry and black rose hips by classical and ultrasonic extraction methods and without the addition of anthocyanin-based extracts (control). The jams are stored at room temperature (20±2 ℃) for 60 days, ensuring that the storage is 0., 20., 40. and 60. color, total dry matter, water soluble dry matter, pH, titration acidity, reduced sugar, sucrose, total sugar, HMF. The total dry matter, water soluble dry matter, ash, reduce sugar and HMF were found to be higher compared to the control sample of pomegranate jams to which the extract was added. In addition, at the end of the storage period of all samples, there was a decrease in total dry matter, water soluble dry matter, sucrose and total sugar amounts compared to the beginning. L, a, b, C and H values increased. L, a, b, C and H values of pomegranate jams to which extracts obtained by ultrasonic method were added were found to be higher compared to pomegranate jams to which extracts obtained by classical method were added. HMF amount in pomegranate jams to which extracts obtained by ultrasonic method were added were found to be lower than in the control group and pomegranate jams to which extracts obtained by classical method were added. As a result, it can be said that black mulberry and black rosehip extracts can be used to improve the color of pomegranate jam and other foods.