Changes in the physicochemical and antioxidant characteristics of watermelon during pekmez production

• DOI: 10.3920/qas2012.0224
• Publication Date: 2014-04-17T01:01:41Z
• Authors: I. Koca; I. Hasbay; B. Karadeniz; A.F. Koca
• Keywords: Titratable acid; Brix; Total dissolved solids

Watermelon is a health-promoting fruit in terms of being an excellent source lycopene and gastronomically pleasing. However, its consumption restricted to certain season because it usually consumed as fresh. Therefore, utilisation watermelon by processing into more stable product that available throughout the year would be beneficial. In this research, was utilised pekmez (concentrated juice) concentrating juice open boilers until 68°Brix, changes some physicochemical properties, colour antioxidant characteristics occur during production were determined. Sensory evaluations for products also carried out. It determined redness, yellowness, pH, titratable acidity formol number values increase, whereas brightness, total sugar invert decrease pekmez. Hydroxymethyl furfural produced slightly processing. Lycopene, phenolic content activities compared. Although significantly (P<0.05) lower samples, they exhibited higher activity than both 2,2-diphenyl-1-picrylhydrazyl radical scavenging ferric reducing power value.