Open AccessEFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES ON CHEMICAL, NUTRITIONAL CONTENT AND STORAGE STABILITY OF CAKE
Author(s) -
BILGIÇLI NERMIN,
AKBULUT MEHMET
Publication year - 2009
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2008.00238.x
Subject(s) - chemistry , sugar , food science
Pekmez is a natural sugar source that is obtained by concentration of fruit juice up to 70–80% soluble dry matter concentration. In this research, different kinds of pekmezes (mulberry, apricot, elecampane, grape and watermelon) were used in cake formulations instead of crystal sugar. Some chemical and nutritional properties and storage stability of cakes were investigated. Total and reducing sugar content of pekmezes ranged from 36.78 to 65.38% and from 33.54 to 64.70%, respectively. While water activity and crust color values of cakes generally decreased with pekmez addition, ash and mineral contents increased. Hydroxymethylfurfural content of cakes was found between 2.03 and 15.78 mg/kg and the highest value was obtained with grape pekmez addition. Ca, Fe, K, P and Zn contents of pekmez‐added cakes were 92.72–177.82 mg, 4.09–22.70 mg, 4501.99–7208.45 mg, 255.68–416.41 mg and 2.91–4.86 mg/100 g, respectively. After 21 days of storage, apricot‐ and watermelon‐added cakes were found to be softer than others cakes and control.PRACTICAL APPLICATIONS Preparation of cake with pekmez addition improved the nutritional value and especially apricot and watermelon addition gave increased shelf life. A new nutritious and delicious product was improved with pekmez additions. Elecampane and grape pekmez‐added cakes were found as alternative food sources of Fe for anemic persons.