Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi)

Tosun İ., Ustun N. Ş.

FOOD CHEMISTRY, vol.80, no.4, pp.441-443, 2003 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 80 Issue: 4
  • Publication Date: 2003
  • Doi Number: 10.1016/s0308-8146(02)00196-6
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.441-443
  • Keywords: pekmez, Zile pekmezi, white hard grape pekmez, hydroxymethylfurfural, colour
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Effects of storage period on hydroxymethylfurfural, pH and colour were studied in white hard grape pekmez (Zile pekmezi), a Turkish traditional product. Pekmez samples were stored at 20 degreesC for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time. (C) 2002 Elsevier Science Ltd. All rights reserved.