标题：PRODUCTION OF QUINCE JAM WITH GINKGO BILOBA EXTRACT AS A PECTIN SUBSTITUTE: EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY QUALITIES
摘要：In this study Ginkgo biloba leaf extract which is rich in phytochemical metabolites was used as a pectin substitute in quince jam. The extraction process was performed ultrasonically at 70°C with ethanol that gives the highest flavonoid content. The jam was produced with pectin in the traditional procedure and pectin-free jams were made using two different weight concentrations (0.05% and 0.1%) of Ginkgo biloba extract and compared to the pectin group. Shear stress value decreased when Ginkgo biloba was used as a pectin substitute so the jam becomes softer. Phenolic content 170.09 (mg/g GAE), and antioxidant activity (1.80 mM Trolox/100g) was found highest in the 0.1 g extract group. Lightness and yellowness increased with Ginkgo biloba compared to the pectin group. The jam sample with 0.1 g extract was preferred in sensory tests.
