Some physical and chemical properties of Kumquat (Fortunella margarita Swing.) fruit and jam
Demet YILDIZ TURGUT | Muharrem GÖLÜKCÜ | Haluk TOKGÖZ
The aim of this study was to determine some physical and chemical quality characteristics of Nagami (Fortunella margarita Swing.) kumquat fruit, and jam made from this fruit. Kumquat jam was produced under atmospheric pressure. In this study, pH, water soluble solids, titratable acidity, total dry matter, total ash, colour values and some mineral contents of kumquat fruit and jam were analyzed. pH, water soluble solids, titratable acidity, total dry matter, total ash, CIE L, a*, b*, chroma and hue angle values of kumquat jam were determined as 3.45, 70.65 ºBx, 0.32%, 77.83%, 0.20%, 52.22, 5.54, 29.77, 30.28 and 79.46, respectively. The most abundant minerals in the kumquat jam were potassium (90.87 mg 100 g-1) and calcium (50.60 mg 100 g-1). Results showed that kumquat could be processing into jam.
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