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  • 标题:The Composition of Pekmez
  • 本地全文:下载
  • 作者:N. Şule Üstün ; İlkay Tosun
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:1997
  • 卷号:22
  • 期号:6
  • 出版社:Association of Food Technology, Turkey
  • 摘要: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.
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