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With their rich nutrients, fantastic flavor and taste, excellent medicinal value and health care functions, apricot has been continuously well received by consumers as important horticultural crop. The fruit has a great market value as fresh and dried food commodity and has the highest market share of agricultural income. Aprikoz an important apricot cultivar in particularly grown in western part of Aras valley located in Eastern Anatolia in Turkey. With long growing period, different types of Aprikoz cultivar has been shown in field in terms of tree and fruit characteristics. This study aimed to determine of some important fruit characteristic of eight accession of Aprikoz cultivar grown in Kagizman district located in western part of Aras valley. The accessions were compared each other in terms of fruit weight, flesh/seed ratio, soluble solid content, titratable acidity, total antioxidant capacity and total phenolic content. The results revealed that accessions statistically highly differed from each other for all of the searched parameters. The accessions exhibited fruit weight, fruit flesh/seed ratio, soluble solid content and titratable acidity between 36.55 - 48.22 g, 8.67 - 13.33, 19.12 - 22.83% and 1.27 - 2.02%, respectively. Total antioxidant capacity varied from 4.17 to 6.37 mmol AA l-1 based on FRAP assay. The total phenolic contents ranged between 255 - 356 mg GAE l-1. The results can be the basis for the selection of suitable accessions for future breeding activities in apricot. [ABSTRACT FROM AUTHOR]

In Turkey, regional tarhana recipes may contain cornelian cherry puree as a substitute for fresh tomato and paprika puree. In this study, the effect of cornelian cherry puree on some properties of tarhanas was determined. Tarhana dough with cornelian cherry had significantly lower pH value (3.6) than traditional tarhana (4.4). While both tarhana samples shared similar chemical properties, addition of cornelian cherry made the color of soups lighter, less red and yellow. The difference in antioxidant activities of traditional tarhanas and tarhanas with cornelian cherry was statistically insignificant (p> 0.05). Tarhana soup samples exhibited pseudoplastic behavior (n< 1) at 35, 40, 50, 60, and 70 °C. The effect of temperature on flow behavior indices and consistency coefficients of tarhana soups with cornelian cherry was insignificant (p> 0.05). Panelists equally liked traditional tarhana soup and tarhana soup with cornelian cherry. Results indicated that cornelian cherry has a good potential in tarhana production. [ABSTRACT FROM AUTHOR]

The physical, sensorial and color properties of Memecik olive slices were evaluated in fresh and dried samples. The olive samples were dried by a tray dryer with hot air. The moisture of fermented green olive slices was 81.41 % (wet basis) and was reduced to 2.15 % after drying. The dehydration process was performed at 65 °C with an air velocity of 1 m/s. There were changes in some physical characteristics of olives during drying, such as changing in diameters. Inner and outer diameters of olives decreased 20.6% and 23.2 % respectively. Color components (L*, 0*, b*) were measured with a Minolta colorimeter and h*, ΔC*, ΔE* values were calculated using color coordinates. The Fe were reductions in L* (51.46-32.35) and b* values (31.65-17.03) of olive samples by drying process. An increase was observed for a* values from -0.62 to 1.95. Dried olive slices rehydrated slower than other dried foods because of their salt content. Also, dried olive slices were compared for fresh ones by sensorially with visual, aroma, taste, texture properties and general acceptibility. [ABSTRACT FROM AUTHOR]