Determination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in Turkey

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dc.contributor.authorAydın, Cevat
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T17:17:12Z
dc.date.available2020-03-26T17:17:12Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, some nutritional and physical properties of myrtle fruits (Myrtus communis L.) growing wild in Mersin region were determined. Nutritional properties such as protein, oil, fibre, reducing sugar, tannin, ash and water-soluble extract and physical properties such as dimensions, weight, thickness, geometric mean diameter, sphericity, bulk density, porosity, projected area, 100 fruit weight, terminal velocity and the rupture strength of myrtle fruits used in the experiment were established. The crude oil, crude protein, crude fibre, crude energy, reducing sugar, tannin, ash, water-soluble extract and essential oil values of fruit were determined as 2.37%, 4.17%, 17.41%, 11.21 kcal/g, 8.64%, 76.11 mg/100 g, 0.725%, 52.94% and 0.01%, respectively. Some physical properties of myrtle fruits were evaluated as functions of moisture content. The average length, width, thickness, the geometric mean diameter of myrtle fruits were 13.75 mm, 8.11 mm, 7.57 mm, 10.53 mm at a moisture content of 8.32% d.b., respectively. (c) 2006 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2006.02.008en_US
dc.identifier.endpage458en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issn1873-5770en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage453en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2006.02.008
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21307
dc.identifier.volume79en_US
dc.identifier.wosWOS:000242254400010en_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.subjectmyrtleen_US
dc.subjectmyrtaceaeen_US
dc.subjectphysical and chemical propertiesen_US
dc.subjectessential oilen_US
dc.titleDetermination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in Turkeyen_US
dc.typeArticleen_US

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