Production and some properties of traditional sugar beet pekmez from Turkey

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dc.contributor.authorYildiz, Oktay
dc.contributor.authorKara, Meryem
dc.contributor.authorDinc, Saliha
dc.date.accessioned2020-03-26T19:06:46Z
dc.date.available2020-03-26T19:06:46Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSugar beet pekmez is a traditional food in Turkey commonly produced in the sugar beet farming region. This traditional food was analyzed for its physicochemical properties, mineral content, antioxidant capacity, phenolic compounds and rheological properties. Total soluble content and HMF content of pekmez were 78.2 degrees Brix and 97.45 mg/kg, respectively. pH of sugar beet pekmez (4.65) was lower than Turkish Standard (5 <= 3H<6) but this value was in agreement with that of sour liquid pekmez.. Sugar beet pekmez's acidity and total protein content were 0.672 % and 1.80 % respectively. Sucrose content of pekmez at 29.3% was highest, followed by invert sugars (15.5%). Sodium and potassium were the main minerals. Antioxidant capacity of pekmez was remarkable. Total phenolic content, flavanoid content, FRAP value and DPPH activity of pekmez were 1.850 mg GAE/g, 0.013 mg QE/g, 11.245 mmol TE/g and 5.108 mg/mL, respectively. Eleven phenolic compounds were analyzed and six phenolic compounds, catechin, p-coumaric acid, cinnamic acid, rutin, protocatechuic acid and quercetin were quantified. p-coumaric acid (126.29 mg /kg), rutin (89.89 mg/kg), quercetin (75 mg/kg) and catechin (66.57 mg/kg) were found at high concentrations in the pekmez. As for rheological analysis, sugar beet pekmez exhibited pseudoplastic behavior. Sugar beet pekmez can be regarded as a new nutritive product for consumers and producers.en_US
dc.identifier.endpage128en_US
dc.identifier.issn0020-8841en_US
dc.identifier.issue1394en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage122en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32465
dc.identifier.volume117en_US
dc.identifier.wosWOS:000351019100035en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherINT SUGAR JOURNAL LTDen_US
dc.relation.ispartofINTERNATIONAL SUGAR JOURNALen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSugar beet pekmezen_US
dc.subjecttraditional fooden_US
dc.subjectbioactive compoundsen_US
dc.subjectphenolic compoundsen_US
dc.titleProduction and some properties of traditional sugar beet pekmez from Turkeyen_US
dc.typeArticleen_US

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