Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2020/r/gumushane/17701
  Determınatıon of Physıcal and Chemıcal Propertıes of Marmelats Produced From Hunnap (Zizyphus Jujuba Mill.) Fruıt

  Kaplan, Benay; Okcu, Zühal

  In this study, the changes in the physical and chemical properties of jujube (Zizyphus jujuba Mill.) Fruit and marmalade produced from this fruit at different temperatures (+4 C and +20 C) during storage for 3 months were determined. Water soluble dry matter, titratable acidity, pH, dry matter, ash, ascorbic acid (vitamin C), sucrose, invert sugar, total sugar, color in the 0, 1, 2 and 3 months of three months storage, Total phenolic substance, antioxidant capacity (ABTS and DPPH), yeast and mold analyzes were performed. During the storage period, in marmalade samples produced from jujube fruit, a decrease was observed in the amount of water soluble dry matter, invert sugar, total sugar, ash, dry matter, ascorbic acid (vitamin C), L, a, b values, phenolic substance and antioxidant activity amounts. In terms of temperature, high values are found in water soluble dry matter, pH, total sugar, invert sugar, ABTS and DPPH among the parameters examined from storage at + 20ºC, while in storage at + 4ºC; The highest values were obtained in terms of total dry matter, ascorbic acid, sucrose, L, a and total phenolic substance.

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  İncele
• Yüksek Lisans TeziAçık Erişim2019/r/gumushane/20838
  Hünnap meyvesinden üretilen reçel ve marmelatların fiziksel ve kimyasal özelliklerinin belirlenmesi

  Benay Kaplan

  Bu çalışmada hünnap (Zizyphus jujuba Mill.) meyvesinin ve bu meyveden üretilen reçel ve marmelatların 3 ay süreyle depolama boyunca farklı sıcaklıklarda (+4 ̊C ve +20 ̊C) fiziksel ve kimyasal özelliklerindeki değişimlerin belirlenmesi amaçlanmıştır. Üç aylık depolamada 0., 1., 2. ve 3. aylarda suda çözünür kuru madde (SÇKM), titrasyon asitliği, pH, kuru madde, kül, askorbik asit (C vitamini), sakaroz, invert şeker, toplam şeker, renk, toplam fenolik madde, antioksidan kapasitesi (ABTS ve DPPH), maya ve küf analizleri yapılmıştır. Reçel örneklerinde suda çözünür kuru madde, toplam kuru madde, titrasyon asitliği, askorbik asit, toplam şeker, invert şeker, sakaroz, a, b, toplam fenolik madde ve antioksidan aktivite (DPPH- IC50) değeri marmelata göre yüksek bulunmuştur. Depolama süresi boyunca hünnap meyvesinden üretilen reçel ve marmelat örneklerinde SÇKM, invert şeker, toplam şeker, kül, kuru madde, askorbik asit (C vitamini), L, a, b değerleri, fenolik madde ve antioksidan aktivite miktarlarında azalma gözlenmiştir.

  İncele
• Derleme MakaleAçık Erişim2018/r/gumushane/18318
  Using of Weeds as Food in Eastern Anatolia Region

  Kaplan, Benay; Okcu, Zühal

  Several herb can grow naturally thanks to climate and geographical features of Turkey. Although there are approximately one million weed in the world, there are still many unidentified weeds. While more than ten thousand weeds are used as a food, only 3000 weeds species are cultivated in Turkey. Eastern Anatolia region is one of the most important regions of Turkey in terms of consuming weeds. The rate of endemic plants is higher in this region, most of them are important economically, because they can be used as a medicinal plants, spices, ornaments, dyes or food. Not only these are utilized as raw or cooked food but also flavorant.

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