Investigation of physicochemical andnutritional properties of jujube (Zizyphus jujuba) and evaluation of alternative uses
Yazarlar (2)
Prof. Dr. Müge HENDEK Kastamonu Üniversitesi, Türkiye
Rabia Atasoy
| Bildiri Türü | Tebliğ/Bildiri | Bildiri Dili | İngilizce |
| Bildiri Alt Türü | Tam Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum | ||
| Kongre Adı | 1st International Eurasian Conference on Science, Engineering andTechnology (EurasianSciEnTech 2018) | ||
| Kongre Tarihi | 22-11-2018 / 23-11-2018 | ||
| Basıldığı Ülke | Basıldığı Şehir | ||
| Bildiri Linki | https://www.eurasianscientech.org/bildiri20taslaklarC4B1/Proceeding_Book_EurasianSciEnTech_2018.pdf | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| Ziziphus jujuba which is also called jujube, red date, Chinese date, Indian date and hünnap is a drupe in the Rhamnaceae family. Although its’ homeland is China, it is cultivated in several regions Turkey. Whereas its' crumb is hard and greenish before the jujube fruit is mature, it turns to black and purple color after ripening. It is generally consumed after harvesting as whole fruit form end of the storage period for ripening in our country. The oil obtained from the seeds of jujube, which also takes place in alternative medicine applications traditionally, is used for the treatment of severe diseases in Chinese medicine. In this study, basic physicochemical properties such as ash, pH, total acidity, protein, water/oil binding capacity and grain weight; various nutritional attributes such as, mineral content, antioxidant activity, and mineral bioavailability of jujube fruit cultivated from Mersin region have been determined. In view of the present findings, except local consumption as a snack food, its' alternative uses have been evaluated for the food industry. |
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