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Journals / Akademik Gıda / 2013 / Cilt: 11 - Sayı: 1

Some Physical, Chemical and Microbiological Properties of Çalma Pekmez Produced in Tokat Region, Turkey

Tokat Yöresinde Üretilen Çalma Pekmezin Bazı Fiziksel, Kimyasal ve Mikrobiyolojik Özellikleri

Metin YILDIRIM
Ayşe ÖZBEY
Nilgün ÖNCÜL
Zeliha YILDIRIM
Kader ERDOĞAN
Pages
46–52
Publication Date
2022-10-11
DOI
—
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AI Summary & Key Takeaways

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

The logarithmic counts of total aerobic mesophilic bacteria, total coliforms, fecal coliforms and osmophilic yeasts were in the ranges of

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, some physical, chemical and microbiological properties of Çalma pekmez (n=45) produced in Tokat and its vicinity were determined.
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Key Findings & Data:The ranges for pH, water activity, soluble solids (brix), Hunter L, a and b values were 4.65.77, 0.550-0.710, 63-93%, 31.38-54.2, 8.08-19.31, and 23.59-42.01, respectively.
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Conclusion & Impact:The logarithmic counts of total aerobic mesophilic bacteria, total coliforms, fecal coliforms and osmophilic yeasts were in the ranges of
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, some physical, chemical and microbiological properties of Çalma pekmez (n=45) produced in Tokat and its vicinity were determined. The ranges for pH, water activity, soluble solids (brix), Hunter L, a and b values were 4.65.77, 0.550-0.710, 63-93%, 31.38-54.2, 8.08-19.31, and 23.59-42.01, respectively. The logarithmic counts of total aerobic mesophilic bacteria, total coliforms, fecal coliforms and osmophilic yeasts were in the ranges of

Özet

Bu araştırmada Tokat yöresinde üretilen Çalma pekmezin (n=45) bazı fiziksel, kimyasal ve mikrobiyolojik özellikleri belirlenmiştir. Test edilen örneklerin pH değerlerinin 4,60-5,77, aw değerlerinin 0,550-0,710, briks değerlerinin ise 63,0-93,0 arasında değişim gösterdiği belirlenmiştir. Örneklerin Hunter L (parlaklık) değerleri 31,38-52,0, a (kırmızılık) değerleri 8,08-19,31, b (sarılık) değerlerinin ise 23,59-42,01 arasında değiştiği bulunmuştur. Mikrobiyolojik analizler sonucunda, toplam aerobik mezofilik bakteri sayısı

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Cite This Article

YILDIRIM, M., ÖZBEY, A., ÖNCÜL, N., YILDIRIM, Z., ERDOĞAN, K. (2022). Some Physical, Chemical and Microbiological Properties of Çalma Pekmez Produced in Tokat Region, Turkey. Akademik Gıda, Cilt: 11 - Sayı: 1, 46–52. https://ajindex.com/articles/432816

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