Effects of Storage Time and Condition on Mineral Contents of Grape Pekmez Produced by Vacuum and Classical Methods
Küçük Resim Yok
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Univ Namik Kemal
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study was conducted to investigate the effect of storage period and conditions on chemical properties of boiled grape juice (pekmez) produced from the grape variety of Kinali Yapincak using classical and vacuum methods. Pekmez samples were stored in 250 cc volumed jars. Products obtained using two different production methods were stored for 10 months in room conditions and at +4 degrees C temperature. Starting from the beginning of the storage, mineral analyses were repeated in every two months. Average copper, manganese, phosphorus, and sodium contents in pekmez samples produced by vacuum method were higher than by classical method at the end of storage period. But, calcium content in pekmez samples produced by classical method was higher than that of the other. Zinc, iron, and potassium contents in either vacuum method or classical method were not significantly different. In conclusion; in general, mineral contents were better in pekmez produced by vacuum method than classical method. Phosphor, sodium, potassium, calcium, copper, zinc and manganese contents were affected significantly by storage period, but iron was not. In addition, storage condition did not affect sodium, zinc and iron contents.
Açıklama
Anahtar Kelimeler
Pekmez Production, Grape Pekmez, Mineral Matter
Kaynak
Journal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
3
Sayı
1
