PRODUCTION OF TRADATIONAL MARMALADE WITH MIXED FRUIT BASED PLUM (Prunus Domestica)

In this research, the production of traditional marmalade with mixed fruit based plum is studied. The production of marmalade was performed using 100% Plum, 75% plum-25% apricot, 75% plum-25% blueberry, 50% plum-25% apricot-25% blueberry. In the produced marmalade samples and fruit pulps, pH, water soluble dry matter, titratable acidity, water activity, ash, color, invert sugar, total phenolics, total flavonoids, antioxidant activity, ascorbic acid and sensory analyzes were made and samples were evaluated statistically. The highest total phenolics (2.12 mg GAE/g-3.91 mg GAE/g) and antioxidant activity (79.49%-73.04%) were obtained from 75% plum-25% apricot pulp and marmalade. It was determined that the most popular marmalade in sensory evaluation was the sample produced from plum pulp with a score of 4.46, followed by plum-apricot-blueberry, plum-apricot and plum cranberry pulp. This study shows that a new usage area can be provided with plum-based marmalade mixed with different fruits to the plum industry which needs new formulated product development