SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARIS L.) FRUITS

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dc.contributor.authorAkbulut, Mehmet
dc.contributor.authorCalisir, Sedat
dc.contributor.authorMarakoglu, Tamer
dc.contributor.authorCoklar, Hacer
dc.date.accessioned2020-03-26T17:40:11Z
dc.date.available2020-03-26T17:40:11Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe barberry (Berberis vulgaris L.) fruits growing wild in Turkey were analyzed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, reducing sugar, ascorbic acid, total anthocyanin and phenolics, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, alcohol-soluble extract and color) properties. Mineral content of barberry fruits growing wild in Turkey was determined by inductively coupled plasma-atomic emission spectrometry. The average pulp mass ratio, thickness, width, length, mass, volume, geometric mean diameter, sphericity and projected area were measured as 75.59%, 3.51 mm, 3.32 mm, 7.69 mm, 0.07 g, 71 mm(3), 4.46 mm, and 0.58 and 0.2535 cm(2), respectively. The energy, reducing sugar, protein, cellulose, oil, ash, acidity, ascorbic acid, total phenolics, total anthocyanin and soluble solid matter values of barberry fruits were established as 69.25 kcal/g, 6.52%, 10.32%, 9.42%, 0.84%, 1.12%, 3.10%, 256.48 mg/kg, 789.32 mg/100 g, 931.05 mg/kg and 19.4%, respectively. It is very important to evaluate the technological properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the proximate composition of the barberry fruit is highly beneficial for human nutrition.en_US
dc.identifier.doi10.1111/j.1745-4530.2007.00229.xen_US
dc.identifier.endpage511en_US
dc.identifier.issn0145-8876en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage497en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4530.2007.00229.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23861
dc.identifier.volume32en_US
dc.identifier.wosWOS:000268484000003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELL PUBLISHING, INCen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESS ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleSOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARIS L.) FRUITSen_US
dc.typeArticleen_US

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