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  • 标题:Characterization of, and 5-Hydroxymethylfurfural Concentration in Carob Pekmez
  • 本地全文:下载
  • 作者:Nedim Tetik ; İrfan Turhan ; Mustafa Karhan
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2010
  • 卷号:35
  • 期号:6
  • 出版社:Association of Food Technology, Turkey
  • 摘要:Carob pekmez, a traditional concentrate, has long been produced from Ceratonia siliqua L. for human consumption in Turkey. 5-hydroxymethylfurfural (5-HMF) is a quality parameter for carob pekmez and other concentrated food products. High levels of this compound are not desirable in pekmez because this may cause mutagenic effects on human metabolism. 5-HMF formation depends on both the sugar content and the acidity of the product. The results of this study show that although a the total sugar concentration was high in carob pekmez (62.80 g/100g) the 5-HMF concentration after the thermal process was only 12.25 mg/kg, which is also lower than Codex Standard, and may possibly be due to its low acidity. The data revealed that carob pekmez is a high source of minerals such as; potassium (1057.3 mg/100g), phosphorus (77.8 mg/100g), magnesium (55.6 mg/100g), and calcium (314.9 mg/100g as well as sugars. The aim of the study was to determine the composition of carob pekmez and content of 5-HMF during its production in the Mediterranean and Aegean basin of Turkey.
  • 关键词:Carob bean; pekmez; minerals; 5-Hydroxymethylfurfural; carob extract
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