AI Summary & Key Takeaways
AI InsightAccording to the results of this research; total dry matter (79.30%), soluble dry matter (75.0%), fructose (34.42%), glucose (34.99%), total ash (3.83%), K (978 mg/100g), P (87 mg/100g), Hunter L values (19.33), Hunter b values (0.64) in raisin concentrate, total sugar (68.79%), formol number (11), sucrose (44.38%), alkalinity number (14.12), Hunter a values (0.68) in carob bean concentrate, titratable acidity (1.008%), HMF (33.6 mg/kg), ash alkalinity (27.32), Ca (562 mg/100g), Mg (94 mg/100g), Na (88 mg/100g), Fe (1.86 mg/100g), Mn (1.20 mg/100g), Zn (0.63 mg/100g) in fig concentrate and Cu (0.49 mg/100g), pH value ( 5.56) in mulberry concentrate were the major values.
📌 3 Key Takeaways
Abstract
In this study, compositions of samples of grape, mulberry, fig and carob bean fruit concentrate called pekmez that is produced widely in our country were determined. According to the results of this research; total dry matter (79.30%), soluble dry matter (75.0%), fructose (34.42%), glucose (34.99%), total ash (3.83%), K (978 mg/100g), P (87 mg/100g), Hunter L values (19.33), Hunter b values (0.64) in raisin concentrate, total sugar (68.79%), formol number (11), sucrose (44.38%), alkalinity number (14.12), Hunter a values (0.68) in carob bean concentrate, titratable acidity (1.008%), HMF (33.6 mg/kg), ash alkalinity (27.32), Ca (562 mg/100g), Mg (94 mg/100g), Na (88 mg/100g), Fe (1.86 mg/100g), Mn (1.20 mg/100g), Zn (0.63 mg/100g) in fig concentrate and Cu (0.49 mg/100g), pH value ( 5.56) in mulberry concentrate were the major values.
Özet
Bu araştırmada, ülkemizde yaygın olarak üretilen üzüm, dut, incir ve keçiboynuzu pekmezlerin bileşim unsurları belirlendi. Araştırma sonuçlarına göre; üzüm pekmezinde, toplam kurumadde (%79.30), suda çözünür kurumadde (%75.0), fruktoz (%34.42), glukoz (%34.99), toplam kül (%3.83), K (978 mg/100 g), P (87 mg/100 g), Hunter L değeri (19,33), Hunter b değeri (0.64)'in, keçiboynuzu pekmezinde, toplam şeker (%68.79), formol sayısı (11), sakaroz (%44.38), alkali sayısı (14.12), Hunter a değeri (0.68)'in, incir pekmezinde, titrasyon asitliği (%1.008), HMF (33.6 mg/kg), kül atkalitesi (27.32), Ca (562 mg/100 g), Mg (94 mg/100 g), Na (88 mg/100 g), Fe (1.86 mg/100 g), Mn (1.20 mg/100g), Zn (0.63 mg/100 g)'un, dut pekmezinde ise Cu (0.49 mg/100 g) ile pH (5.56) 'nın en yüksek değer aldığı saptanmıştır.