摘要：In this study, it was aimed to determine efficiency of different debittering methods on bitterness of peel in traditional bitter orange peel jam production which is produced commonly in Mediterranean Region of Turkey. Effectiveness of debittering methods have been determined with respect to total phenolic, total flavonoid and bitter flavonoids contents. For this purpose; 19 different debittering methods were applied and three of them were more successful than other applications. The first one was blanching the peel for 30 minutes and then keeping in 40 oC the water for 48 hours. Second one was blanching the peel for 30+10 minutes (two times) in 4 % salted (NaCl) water and then keeping in the water at ambient temperature for 48 hours. The last one was blanching the peel for 10 minutes in sodium carbonate contained water (1% Na 2 CO 3 ) and then keeping in the water at ambient temperature for 48 hours. These methods could be applied practically and effectively. Additionally, these methods could provide decreasing in losses during bitter orange peel jam production.
