Türk Tarım ve Doğa Bilimleri Dergisi

Yazarlar: Muharrem ERGUN, Cafer KALAN, Zahide SÜSLÜOĞLU

Konular:-

DOI:10.30910/turkjans.633637

Anahtar Kelimeler:White mulberry pekmez,Bingol,Servi,HMF,Total phenolic content

Özet: White mulberry is a fruit species valued mostly by drying or dried fruit roll-up in Turkey. The mulberry pekmez has nevertheless been produced to some extent in locally in recent years as well. Servi region located in Genç district of Bingol province has been known its white mulberry pekmez in its vicinity. In this research, some physical and chemical properties of white mulberry pekmez from Servi produced by traditionally were determined. From a total of 12 pekmez samples, color, total soluble solids, ash, density, pH, sugar, hydroxymethyl furfural were analyzed. Pekmez samples were found rich in sugar especially fructose and glucose, and in phenolic contents. Hydroxymethyl furfural has been being an important quality criterion and its limitation set by standards in recent years. Except for 3 samples, hydroxymethyl furfural amount in all samples were found in the limitation of TS 12001 Mulberry Pekmez Standard. Data obtained from the pekmez samples indicate that white mulberry pekmez of Servi may be used as a functional food of good quality.

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