Color changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage

Tosun I.

GRASAS Y ACEITES, vol.55, no.3, pp.259-263, 2004 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 3
  • Publication Date: 2004
  • Journal Name: GRASAS Y ACEITES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.259-263
  • Keywords: color, hydroxymethylfurfural, pekmez, Zile pekmezi, BOILED GRAPE JUICE, MAILLARD REACTION, KINETICS, SYSTEM
  • Ondokuz Mayıs University Affiliated: No

Abstract

Zile pekmezi (white hard pekmez) is a traditional Turkish food which is produced from grape juice. Color, flavour and 5-hydroxymethyl furfural (HMF) contents are the most important quality parameters in Zile pekmezi. Browning is the most common quality problem in pekmez.