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Journals / Gıda / 1997 / Cilt: 22 - Sayı: 6

The Composition of Pekmez (Turkish with English Abstract)

Pekmezlerin Bileşimi

N. Şule ÜSTÜN
İlkay TOSUN
Journal
Gıda
Pages
—
Publication Date
1997-12-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

There was no Sn contamination in any of the samples.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, a total of 11 pekmez samples were examined.
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Key Findings & Data:The lowest and highest values of investigate parameters were determined as follows: soluble dry matter 68.6-78.3%, total dry matter 71.90-84.40%; total sugar 49.76-76.81%; invert sugar 16.80-67.95%; sucrose 0-32.37%; titratable acidity 0.08-0.97%; pH 4.36-5.12; formol number 0-43; protein 0.18-1.85%; ash 0.41-2.44%; HMF 7.38-166.05 mg/kg; Ca 50.86-206.13 mg/100 g; Na 25.38-83.33 mg/10 g; mg 11.03-68.31 mg/100 g; P 0-95.06 mg/100 g; Fe 2.62-16.30 mg/1 g; Cu 0.29-0.94 mg/100 g; Zn 0.18-0.74 mg/100 g.
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Conclusion & Impact:There was no Sn contamination in any of the samples.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, a total of 11 pekmez samples were examined. The lowest and highest values of investigate parameters were determined as follows: soluble dry matter 68.6-78.3%, total dry matter 71.90-84.40%; total sugar 49.76-76.81%; invert sugar 16.80-67.95%; sucrose 0-32.37%; titratable acidity 0.08-0.97%; pH 4.36-5.12; formol number 0-43; protein 0.18-1.85%; ash 0.41-2.44%; HMF 7.38-166.05 mg/kg; Ca 50.86-206.13 mg/100 g; Na 25.38-83.33 mg/10 g; mg 11.03-68.31 mg/100 g; P 0-95.06 mg/100 g; Fe 2.62-16.30 mg/1 g; Cu 0.29-0.94 mg/100 g; Zn 0.18-0.74 mg/100 g. There was no Sn contamination in any of the samples.

Özet

Bu çalışmada 11 adet pekmez örneğinin bileşimi araştırılmıştır. Bu örneklerde incelenen niteliklere ait değişim aralıkları şöyledir. Çözünür katı madde %68.6-78.3; toplam kuru madde %71.90-84.40; toplam şeker %49.76-76.81; invert şeker %16.80-67.95; sakkaroz %0-32.37; titrasyon asitliği %0.08-0.97; pH 4.36-5.12; formol sayısı 0-43; protein; 0.18-1.85; kül %0.41-2.44; LMP 7.38-166.05 mg/kg; Ca 50.86-206.13 mg/100 g; Na 25.38-83.22 mg/100 g; Mg 11.03—68.31 mg/100 g; P 0.-5.06 mg/100 g; F 2.62-16.30 mg/100 g; Cu 0.29-0.94 mg/100 g; Zn 0.18-0.74 mg/100 g. Tüm örneklerde Sn bulaşmasının olmadığı saptanmıştır.

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Cite This Article

ÜSTÜN, N. Ş., TOSUN, İ. (1997). The Composition of Pekmez (Turkish with English Abstract). Gıda, Cilt: 22 - Sayı: 6. https://ajindex.com/articles/107161

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