DETERMINATION OF FUNCTIONAL PROPERTIES OF KUMQUAT (FORTUNELLA MARGARITA Swing.) POWDERS OBTAINED BY DIFFERENT METHODS

In this study, determination of the functional quality parameters of kumquat powders obtained by different methods was aimed. For this purpose, total phenolic content, total flavonoid content, total carotenoid content, ascorbic acid, antioxidant activity and flavonoid composition analyses were performed in kumquat powder samples obtained by hot air and freeze drying methods with 10% maltodextrin and without maltodextrin. The highest values in terms of total phenolic, flavonoid, and carotenoid contents, antioxidant activity and flavonoid compositions were detected in the powder sample obtained by freeze drying method without maltodextrin. The highest ascorbic acid content was determined in the powder sample obtained by freeze drying method with 10% maltodextrin. It was observed that the flavonoid composition was positively affected by the addition of maltodextrin in hot air drying method. As a result, the obtained kumquat powders can be used as additives in various food products for improving sensorial and functional properties