EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES ON CHEMICAL, NUTRITIONAL CONTENT AND STORAGE STABILITY OF CAKE
Küçük Resim Yok
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY-HINDAWI
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Pekmez is a natural sugar source that is obtained by concentration of fruit juice up to 70-80% soluble dry matter concentration. In this research, different kinds of pekmezes (mulberry, apricot, elecampane, grape and watermelon) were used in cake formulations instead of crystal sugar. Some chemical and nutritional properties and storage stability of cakes were investigated. Total and reducing sugar content of pekmezes ranged from 36.78 to 65.38% and from 33.54 to 64.70%, respectively. While water activity and crust color values of cakes generally decreased with pekmez addition, ash and mineral contents increased. Hydroxymethylfurfural content of cakes was found between 2.03 and 15.78 mg/kg and the highest value was obtained with grape pekmez addition. Ca, Fe, K, P and Zn contents of pekmez-added cakes were 92.72-177.82 mg, 4.09-22.70 mg, 4501.99-7208.45 mg, 255.68-416.41 mg and 2.91-4.86 mg/100 g, respectively. After 21 days of storage, apricot- and watermelon-added cakes were found to be softer than others cakes and control.
Açıklama
Anahtar Kelimeler
Kaynak
JOURNAL OF FOOD QUALITY
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
32
Sayı
1
