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Journals / Akademik Gıda / 2012 / Cilt: 10 - Sayı: 1

Testing Methods for Mulberry Pekmez Adulterated with Different Sugar Syrups

Dut Pekmezine Değişik ùeker ùurupları Katılarak Yapılan Hileleri Belirleme Yöntemleri

Murat TOSUN
Fevzi KELES
Pages
17–23
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

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

In conclusion, these analytical changes in adulterated mulberry pekmez may be used to predict adulteration with sugar syrups.

📌 3 Key Takeaways

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Objective & Hypothesis:In order to predict the adulteration in mulberry pekmez, pure mulberry pekmez samples were intentionally adulterated with sugar syrups (sucrose syrups (SS), glucose syrup (GS) and high fructose corn syrup (HFCS)) at four different levels (0, 20, 30 and 50%).
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Key Findings & Data:Adding sucrose syrups increased moisture and sucrose contents of mulberry pekmez samples whereas invert and total sugars, HMF (hydroxymethyl furaldehyde) and ash contents, ºBrix, pH, specific weight, viscosity and conductivity values decreased.
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Conclusion & Impact:In conclusion, these analytical changes in adulterated mulberry pekmez may be used to predict adulteration with sugar syrups.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In order to predict the adulteration in mulberry pekmez, pure mulberry pekmez samples were intentionally adulterated with sugar syrups (sucrose syrups (SS), glucose syrup (GS) and high fructose corn syrup (HFCS)) at four different levels (0, 20, 30 and 50%). Adding sucrose syrups increased moisture and sucrose contents of mulberry pekmez samples whereas invert and total sugars, HMF (hydroxymethyl furaldehyde) and ash contents, ºBrix, pH, specific weight, viscosity and conductivity values decreased. While GS specifically increased HMF and viscosity values, there was a decrease in moisture, sucrose, invert and total sugars and ash contents, pH, specific weight and conductivity values. HFCS adulteration increased moisture, invert sugar and HMF levels while decreasing sucrose and ash contents, °Brix, pH, specific weight, viscosity and conductivity values. In conclusion, these analytical changes in adulterated mulberry pekmez may be used to predict adulteration with sugar syrups.

Özet

Tağşiş şeklindeki hileleri belirlemek amacıyla üç farklı saf dut pekmezine, Sù (Sakaroz ùurubu), Gù (Glikoz ùurubu) ve YFMù (Yüksek Früktozlu Mısır ùurubu), %0, 10, 30 ve 50 oranlarında katılarak hazırlanan model örnekler analize tabi tutulmuştur. Örneklerde, Sù katım oranına bağlı olarak rutubet ve sakaroz miktarlarında artma, ºBriks, invert şeker, toplam şeker, kül, pH, HMF (Hidroksimetil furfural), özgül ağırlık, iletkenlik ve viskozite değerlerinde azalma belirlenmiştir. Gù katılan örneklerde ise briks, HMF ve viskozite değerlerinde artma; rutubet, invert şeker, sakaroz, toplam şeker, kül, pH, özgül ağırlık ve iletkenlik değerlerinde de azalma tespit edilmiştir. YFMù katılan örneklerde de rutubet, invert şeker ve HMF'de artış, briks, sakaroz, kül, pH, özgül ağırlık, iletkenlik ve viskozite değerlerinde azalma belirlenmiştir. Dut pekmezinin analitik değerlerindeki bu değişmeler şeker şurubu ile yapılan tağşişin belirtileri olabilir.

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Cite This Article

TOSUN, M., KELES, F. (2022). Testing Methods for Mulberry Pekmez Adulterated with Different Sugar Syrups. Akademik Gıda, Cilt: 10 - Sayı: 1, 17–23. https://ajindex.com/articles/432908

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