Seymen, SezinÖzcan-Sinir, GülşahÇopur, Ömer Utku2024-07-182024-07-182020-09-010031-7454https://avesis.uludag.edu.tr/yayin/142f42c8-8c33-4746-9c7d-619ce30f1466/physicochemical-and-quality-properties-of-pumpkin-icucurbita-moschata-duch-i-jam-marmalade-and-fruit-leatherhttps://hdl.handle.net/11452/43332Pumpkin, a fruit that is rich in mineral, vitamin and fiber, is good for a healthy diet. The aim of this study was to produce jam, marmalade and fruit leather from pumpkin ( Cucurbita moschata Duch.) and examine the physicochemical and quality properties of the products such as hydroxymethylfurfural (HMF), total phenolic content, total antioxidant capacity, total sugar, organic acid composition, pH, water-soluble dry matter and moisture. The highest acid content was determined in fruit leather (4.29%), followed by marmalade (0.24%) and jam (0.24%). Pumpkin marmalade (39.07 mg kg(-1)) contained a high level of hydroxymethylfurfural compared with fruit leather (30.96 mg kg(-1)) and jam (17.56 mg kg(-1)), while the total phenolic content of marmalade, jam and fruit leather was 71.92, 63.33 and 113.23 mu g gallic acid equivalent (GAE) 100 g dw(-1), respectively. Pumpkin marmalade had the highest antioxidant capacity of 13.05 mu mol Trolox equivalent (TE) g dw(-1).eninfo:eu-repo/semantics/closedAccessCarotenoidsPumpkinJamMarmaladeFruit leatherScience & technologyLife sciences & biomedicineAgriculture, multidisciplinaryAgricultureEditorial Material0006267763000102752811033