Some physiochemical properties of pomegranate jams enriched with black rosehip and black mulberry extracts

In this research, 5 different pomegranate jams were produced with the addition of anthocyanin-based extract obtained from black mulberry and rose hips by classical ultrasonic extraction methods without extracts (control). The are stored at room temperature (20±2 ℃) for 60 days, ensuring that storage is 0., 20., 40. 60. color, total dry matter, water soluble pH, titration acidity, reduced sugar, sucrose, HMF. ash, reduce sugar HMF found to be higher compared control sample which was added. addition, end period all samples, there a decrease in sucrose amounts beginning. L, a, b, C H values increased. method added amount lower than group As result, it can said rosehip used improve color jam other foods.