EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES ON CHEMICAL, NUTRITIONAL CONTENT AND STORAGE STABILITY OF CAKE

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dc.contributor.authorBilgicli, Nermin
dc.contributor.authorAkbulut, Mehmet
dc.date.accessioned2020-03-26T17:38:27Z
dc.date.available2020-03-26T17:38:27Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractPekmez 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.en_US
dc.identifier.doi10.1111/j.1745-4557.2008.00238.xen_US
dc.identifier.endpage107en_US
dc.identifier.issn0146-9428en_US
dc.identifier.issn1745-4557en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage96en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4557.2008.00238.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23482
dc.identifier.volume32en_US
dc.identifier.wosWOS:000263464400008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-HINDAWIen_US
dc.relation.ispartofJOURNAL OF FOOD QUALITYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES ON CHEMICAL, NUTRITIONAL CONTENT AND STORAGE STABILITY OF CAKEen_US
dc.typeArticleen_US

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