SOME BIOACTIVE, PHYSICOCHEMICAL AND CHEMICAL PROPERTIES OF KOFTUR AS A TRADITIONAL FOOD

Köftür is a traditional product, in the regions where the vineyard is developed, especially in Nevşehir , in our country. It is usually made with grape syrup-flour and consumed as a snack during the winter seasons. It has a high nutritional character due to its content. In this study, three different types of köftür samples (floury, floury-egg, floury-starch) chemical properties were focused. The investigated parameters of köftür samples were determined as follows: Total solids 79.17-82.17 g/100g; titratable acidity 0.05-0.08 g/100g; pH 5.44-5.73; reducing sugar %40.70-47.30; HMF 0-27.10 mg/kg; total phenolics 393.86-488.71 mg GAE/100g; antioxidant capacity (CUPRAC) 3268.38-3552.17 μmol trolox/g). The colour values (L, a, b) of köftür were determined 34.47, 2.98 and 12.28, sequentially. While K was the most concentrated, Fe was the least concentrated detected in all samples.