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

Tosun İ.

GRASAS Y ACEITES, cilt.55, sa.3, ss.259-263, 2004 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 55 Sayı: 3
  • Basım Tarihi: 2004
  • Dergi Adı: GRASAS Y ACEITES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.259-263
  • Anahtar Kelimeler: color, hydroxymethylfurfural, pekmez, Zile pekmezi, BOILED GRAPE JUICE, MAILLARD REACTION, KINETICS, SYSTEM
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

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.