| Abstract: |
The main purpose of this research is studying how to completely benefit from apricot and peach fruits and from their residuals before and after manufacturing. The main points of the research were as follow: Studying the chemical composition of fresh apricot and peach fruits concerning fat, crude fiber, ash, pectin, minerals, vitamins, organic acid, Ph value, total acidity and total sugar. Data proved that fruit under study were a considerable source for minerals, vitamins and organic acid needed for human body. Making experimental jam and comparing with these industrial jam concerning aroma components. Chromatography analysis showed that carbonyls and esters were the highest components in apricot, while lactones were the highest components in peach. Studying the effect of manufacturing processes on browning index in both apricot and peach jams which increased may be due to manufacturing processes. Studying effect of manufacturing processes on natural antioxidants (carotenoids, phenols, anthocynin and ascorbic acid) which remarkably decreased with manufacturing in two jams.
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