Hawthorn (Crataegus spp.) fruit: some physical and chemical properties

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dc.contributor.authorOzcan, M
dc.contributor.authorHaciseferogullari, H
dc.contributor.authorMarakoglu, T
dc.contributor.authorArslan, D
dc.date.accessioned2020-03-26T16:57:18Z
dc.date.available2020-03-26T16:57:18Z
dc.date.issued2005
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe hawthorn (Crataegus spp.) fruits were analysed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, water- and alcohol soluble extract) properties. Mineral content of wild hawthorn growing in Turkey were determined by Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES). All materials contained high amounts of Ca, K, Mg, Na and P. These values were found as 3046.37 ppm, 13,531.96 ppm, 1502.55 ppm, 312.18 ppm, 1477.88 ppm and 431,307.29ppm, respectively. The mean pulp and seeds weight, length, diameter, mass, volume, geometric mean diameter, sphericity and projected area were measured as 2.16g, 0.87g, 14.39mm, 19.34mm, 3.03g, 3083.3 mm(3), 17.52mm, 1.22 and 4.19 cm(2), respectively. The energy, protein, cellulose, oil, ash, acidity and water-soluble extract values of hawthorn fruits were established as 34.02 kcal/g, 2.48%, 4.67%, 0.87%, 2.28%, 1.98% and 32.31 %, respectively. It is very important to evaluate the physical properties for the design of equipment used for harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the chemical properties of the hawthorn fruit can be used in human nutrition. © 2004 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2004.08.032en_US
dc.identifier.endpage413en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage409en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2004.08.032
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19757
dc.identifier.volume69en_US
dc.identifier.wosWOS:000228945900003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofJOURNAL OF FOOD ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjecthawthornen_US
dc.subjectCrataegus spp.en_US
dc.subjectRosaceaeen_US
dc.subjectphysical and chemical propertiesen_US
dc.titleHawthorn (Crataegus spp.) fruit: some physical and chemical propertiesen_US
dc.typeArticleen_US

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