Optimisation of processing technology for cherry confectionery

Thesis Type: Postgraduate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 2000

Thesis Language: Turkish


Supervisor: Ömer Utku Çopur


With this study, It was aimed to determine processing technology for cherry confectionery in industrial scale and the types and quantities of natural and artificial colours use of which permitted in related standards. Thus, It was the main goal to inhibit potential toxic and allergic effects of synthetic colours used unconsciously in food industry. The material used in cherry confectionery production was Napolyon variety cherries preserved and their original colors bleached with SO2 and then cherry confectionery was produced from these cherries using three different colours. All of the cherries were processed to cherry confectionery according to a common recipe determined by material balance equations. Produced confectionery was pasteurised at 100 C° for 10 minutes and then cooled. Physical, chemical and sensory analyses were carried out in cherry confectionery produced. As a result of sensory evaluation made between cherry confectionery produced using three different colours, the best product of every group were determined. A further evaluation was made between these products and sample labelled A2 which was coloured with 0.3 g/1 of Azorubin was the most preferred the sample labelled B3 Produced from 0.2 g/1 of Azorubin plus sour cherry juice of 5 Brix was the second preferred and the sample labelled C9 made from 7.5 percent of Eldeberry (Mürver) was the third preferred.