1. Albedo içerdiği pektin sayesinde, ilave edildiği sucuklarda su tutmada etkili olmuştur. Albedo içermeyen grupta yüksek seviyelerde olan su miktarı en fazla düşüşü gösterirken; çiğ olarak kurutulan albedo konsantrasyonundaki artış, sucuklarda bağlı su miktarını da arttırarak en az fire oluşumunu sağlamıştır.
2. Albedoya uygulanan muamele önemli olmaksızın, konsantrasyonunun artışı sucukların daha sert yapı kazanmalarını sağlamıştır. Sucuklarda sert yapı dilimlenme kabiliyetine olumlu yönde katkı sağlayacağından dolayı tekstürel özellikleri daha iyi ürün elde edilmesi mümkün olabilecektir.
3. Albedo ilavesi daha parlak ürün elde edilmesini sağlamıştır.
4. Albedo ilavesi oransal olarak sucukların protein ve yağ miktarlarında düşüşe neden olmuştur. Bu durum yağ oranı düşürülmüş daha sağlıklı ürün eldesi için olanak sağlamaktadır.
5. Isıl işlem uygulamadan kurutulmuş albedo ilavesi, bileşimindeki antioksidan özellikli maddeleri kaybetmediğinden dolayı ilave edildiği örneklerde TBA değerlerinin daha düşük seviyelerde kalmasını sağlamıştır.
6. Su aktivitesi, ısıl işlem görüp kurutulmuş albedo içeren örneklerde diğer örneklere göre daha yüksek düzeyde kalmıştır. Bu durum; özellikle yüksek konsantrasyonlarda laktik asit bakterilerinin gelişimini teşvik etmiş ve laktik asit miktarının artışı ile sonuçlanmıştır.
7. Albedo; bileşimindeki bazı organik asitler vasıtasıyla sucukların pH değerlerinde düşüşe neden olmuştur. Çiğ olarak kurutulmuş albedoların yapısında daha az tahribat oluştuğundan daha yüksek pH değerleri bu grubu ihtiva eden sucuklarda tespit edilmiştir.
8. Kontrol grubu sucuklarda küf ve maya sayıları, albedo içeren sucuklara nazaran daha düşük seviyede kalmıştır.
9. Turunç albedosu acılık veren bileşenler ihtiva etmektedir. Katkı maddesi olarak kullanılmadan önce su içerisinde ısıl işlem uygulanmadığı taktirde bu bileşenler albedonun ilave edildiği sucukların duyusal özelliklerinde bozulmaya sebep olmaktadır. Bu durum özellikle çiğ albedo ilave edilmiş sucukların genel kabul edilebilirliğini düşürmüştür.
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