Some nutritional and technological properties of wild plum (Prunus spp.) fruits in Turkey

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dc.contributor.authorCalisir, S
dc.contributor.authorHaciseferogullari, H
dc.contributor.authorOzcan, M
dc.contributor.authorArslan, D
dc.date.accessioned2020-03-26T16:57:57Z
dc.date.available2020-03-26T16:57:57Z
dc.date.issued2005
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractNutritional and technological properties for the design of fruit processing machines were determined for wild plum fruit, at a moisture content of 20.65% (d.b.). The moisture, ash, crude protein, crude oil, crude fibre, pH, acidity, water soluble-extract and mineral contents of completely ripe fruits were investigated. Mineral content of wild plum growing in Turkey were determined by an inductively coupled plasma atomic emission spectrometer (ICP-AES). All materials contained high amounts of K (9879.57 mg/kg), Ca (920.82 mg/kg), Mg (916.68 mg/kg), P (659.15 mg/kg), S (122.69 mg/kg), Na (40.46 mg/kg) and Fe (30.1 mg/kg). Also, technological properties such as length and diameter of fruit, unit mass, volume of fruit, geometric mean diameter, sphericity, bulk density, fruit density, porosity, projected area, terminal velocity kernel and pulp mass, static and dynamic coefficient of friction were measured at 20.65% moisture content. The values of length, mass, diameter, geometric mean diameter and sphericity of wild plum fruit were established as 28.14 mm, 15.33 g, 30.16 mm, 29.47 mm and 1.04, respectively. In the same moisture content, projected area, volume, kernel and pulp mass, bulk density, fruit density, porosity, terminal velocity, fruit hardness, static friction and dynamic friction coefficients were determined as 8.96 cm(2), 17.02 cm(3), 1.60 g, 15.66 g, 515.12 kg/m(3), 1057.99 kg/m(3), 50.20%, 16.19 m/s, 7.8 N, 0.449-0.625 and 0.381-0.519, respectively. This work attempts to allocate the knowledge deficit on the nutritional properties of these plants. (C) 2004 Published by Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.jfoodeng.2004.03.013en_US
dc.identifier.endpage237en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issn1873-5770en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage233en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2004.03.013
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19877
dc.identifier.volume66en_US
dc.identifier.wosWOS:000224283200012en_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.subjectPrunus spp.en_US
dc.subjectRosaceaeen_US
dc.subjectfruiten_US
dc.subjectcompositionen_US
dc.subjectphysical propertiesen_US
dc.titleSome nutritional and technological properties of wild plum (Prunus spp.) fruits in Turkeyen_US
dc.typeArticleen_US

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