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Production and Some Quality Parameters of Sugar Beet Sweets (Pestil and Köme)
Sugar Tech ( IF 1.9 ) Pub Date : 2020-05-07 , DOI: 10.1007/s12355-020-00832-z
Oktay Yildiz , Gülsüm Merve Boyraci

Pestil and köme are popular Turkish sweets produced from different fruit juices/concentrates/pekmez, honey, different nuts and flour/starch. These products are very appetizing and have high nutritional value. Pestil and köme are produced especially from mulberry and grapes for thousands of years by traditional methods. In the recent times, they have started to be produced from beet pekmez after the start of the sugar beet cultivation in Turkey. In the study, these products were prepared from sugar beet and some physical (moisture, crude fiber, protein, total sugar, invert sugar, raw oil and thickness), chemical (HMF, TPC, TFC, FRAP and aflatoxin) and sensory properties of the sweets were investigated. Total phenolic contents and total antioxidant capacities of samples were analyzed by Folin-Ciocalteu’s method and FRAP, respectively. Aflatoxin analyses were determined with HPLC-FLD, and phenolic compositions of products were quantified with RP-HPLC-UV-Vis. Our results revealed that pestil and köme produced were having different properties ranged from 14.42 to 17.31% for moisture, 0.98–1.62% for crude fiber, 4.98–6.91% for protein, 22.08–25.64% for total sugar, 14.79–16.15% for invert sugar and the thickness, raw oil, HMF ranged from 0.92 to 1.12 mm, 10.35–14.34% and 15.24–22.37 mg/kg, respectively. The results indicated that the quality of sweets produced from sugar beet was as high as those produced from mulberry or grapes. Additionally, using sugar beet as raw material in pestil and köme production would be a good alternative source of income for farmers around the world.

中文翻译:

甜菜糖(Pestil和Köme)的生产和一些品质参数

Pestil和köme是土耳其流行的糖果,由不同的果汁/浓缩物/ pekmez,蜂蜜,不同的坚果和面粉/淀粉制成。这些产品非常开胃,具有很高的营养价值。Pestil和köme尤其是由桑树和葡萄通过传统方法生产的,已有数千年的历史。在最近的时间里,在土耳其开始甜菜种植之后,它们开始由甜菜pekmez生产。在研究中,这些产品是由甜菜和一些物理特性(水分,粗纤维,蛋白质,总糖,转化糖,原油和厚度),化学成分(HMF,TPC,TFC,FRAP和黄曲霉毒素)和感官特性制成的。对糖果进行了调查。样品的总酚含量和总抗氧化能力分别通过Folin-Ciocalteu方法和FRAP分析。用HPLC-FLD测定黄曲霉毒素,用RP-HPLC-UV-Vis定量分析产品中的酚类成分。我们的结果表明,生产的香蒜酱和科姆奶酪具有不同的特性,水分的范围从14.42%到17.31%,粗纤维的0.98-1.62%,蛋白质的4.98-6.91%,总糖的22.08-25.64%,转化的14.79-16.15%。糖和粗油,HMF的厚度分别为0.92至1.12 mm,10.35-14.34%和15.24-22.37 mg / kg。结果表明,甜菜生产的甜品质量与桑树或葡萄生产的甜品一样高。此外,将甜菜用作原料制成香蒜酱和可可粉将是世界各地农民的良好收入来源。产物的酚类成分用RP-HPLC-UV-Vis定量。我们的结果表明,生产的香蒜酱和科姆奶酪具有不同的特性,水分的范围从14.42%到17.31%,粗纤维的0.98-1.62%,蛋白质的4.98-6.91%,总糖的22.08-25.64%,转化的14.79-16.15%。糖和粗油,HMF的厚度分别为0.92至1.12 mm,10.35-14.34%和15.24-22.37 mg / kg。结果表明,甜菜生产的甜品质量与桑树或葡萄生产的甜品一样高。此外,将甜菜用作原料制成香蒜酱和可可粉将是世界各地农民的良好收入来源。产物的酚类成分用RP-HPLC-UV-Vis定量。我们的结果表明,生产的香蒜酱和科姆奶酪具有不同的特性,水分的范围从14.42%到17.31%,粗纤维的0.98-1.62%,蛋白质的4.98-6.91%,总糖的22.08-25.64%,转化的14.79-16.15%。糖和粗油,HMF的厚度分别为0.92至1.12 mm,10.35-14.34%和15.24-22.37 mg / kg。结果表明,甜菜生产的甜品质量与桑树或葡萄生产的甜品一样高。此外,将甜菜用作原料制成香蒜酱和可可粉将是世界各地农民的良好收入来源。粗纤维为62%,蛋白质为4.98-6.91%,总糖为22.08-25.64%,转化糖为14.79-16.15%,原料油,HMF的厚度为0.92至1.12 mm,10.35-14.34%和15.24-。分别为22.37 mg / kg。结果表明,甜菜生产的甜品质量与桑树或葡萄生产的甜品一样高。此外,将甜菜用作原料制成香蒜酱和可可粉将是世界各地农民的良好收入来源。粗纤维为62%,蛋白质为4.98-6.91%,总糖为22.08-25.64%,转化糖为14.79-16.15%,原料油,HMF的厚度为0.92至1.12 mm,10.35-14.34%和15.24-。分别为22.37 mg / kg。结果表明,甜菜生产的甜品质量与桑树或葡萄生产的甜品一样高。此外,将甜菜用作原料制成香蒜酱和可可粉将是世界各地农民的良好收入来源。
更新日期:2020-05-07
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