Effect of different pre tretments on drying of white mulberry and formulatioon of value added products from mulberry

This research consisted of three phase (treating and drying of mulberry cultivars , packaging and preservation of dried fruits, formulation of new mulberry products). In the first phase after physical and chemical pretreatments, mulberries (bokharaii,rasmi) were dried industrially (cabin dryer) and in sun. Qualitative, sensory and rheological properties of dried mulberries were measured.In the first phase statistical method for each cultivar was completely randomized design with 10 treatments(heat shock(hot water + cold water ) ,heat shock(hot waer + ethyl oleate %2 ), potassium meta bisulfate %0.5, potassium meta bisulfate %0.5 +calcium chloride %1, ethyl oleate %2, ethyl oleate %2 +citric acid %1, ethyl oleate %2 +ascorbic acid %1 , ethyl oleate %2 +potassium meta bisulfate %0.5, ethyl oleate %2 +calcium chloride %1 , control )and three replicates. All means compared with Duncan,s test.According to the results , industrial drying and 7 treatment were selected for studying in packaging and preserving phase. In the second phase ,dried mulberries packed in polyethylene and polystyrene and preserved for 5 months in 20ú c.Qualitative,sensory and rheological characteristics of dried mulberries were meseared after drying and after 30,90 and 150 days in 20ú c .In each preservation time statistical method was factorial adopted completely randomized design with two factors and three replicates. Factor A was different pretreatments(bokharaii in ethyl oleate %2, bokharaii in ethyl oleate %2 +citric acid %1, bokharaii in ethyl oleate %2 +ascorbic acid %1 , bokharaii in ethyl oleate %2 +potassium meta bisulfate %0.5, bokharaii in ethyl oleate %2 +calcium chloride %1 , bokharaii control, rasmi in ethyl oleate %2 +ascorbic acid %1 , rasmi in ethyl oleate %2 +calcium chloride %1 , rasmi control) and factor B was packaging type. The results showed that after 5 months preservation ,least intensity of brown color was in dried white mulberry pretreated by ethyl oleate 2% +ascorbic acid %1 and then in ethyl oleate %2 +potassium meta bisulfate 0.5% treatments . The lowest total count was in white mulberry in ethyl oleate %2 +potassium meta bisulfate 0.5%. The results of Panel tests showed that highest score for texture, color, odor, taste and overall acceptance were in pretreatment of fruits with ethyl oleate %2 +potassium meta bisulfate %0.5. The results of rheological tests revealed that the highest score for chewiness was in white mulberry pretreated with ethyl oleate %2 +potassium meta bisulfate %0.5. White mulberry pretreated and packaged in poly styrene had the lowest scores for brown color and total count after 5 months storage. Totally it was concluded that dried white mulberry pretreated with combination of ethyl oleate %2 and potassium meta bisulfate %0.5 and packed in poly styrene preserved its qualitative, sensory and rheological characteristics after 150 days in 20ú c . In the third phase two new products (mulberry jam and mulberry marmalade) was formulated and qualitative and sensory characteristics of the products were determined.