The effect of zeolite treatment on color change, 5‐hydroxymethyl furfural (HMF), total phenolic compounds (TPCs), ionic composition and texture of sweet pear pekmez was investigated for two different zeolite concentrations during pekmez production. HMF was not detected in clarified pear juice and pekmez samples subjected to 5 g/L (5ZP) and 10 g/L (10ZP) zeolite adsorption. HMF content of pekmez sample without zeolite treatment (PP) was measured as 2.76 ± 0.07 mg/kg. The addition of zeolite just after the clarification results in the reduction of the HMF content of pekmez samples. The highest TPC was determined as 4,958.1 ± 167 mg GAE/kg dry weight in PP sample. Application of zeolite together with conventional clarification resulted in 31.4% and 33.2% reduction in TPC of 5ZP and 10ZP, respectively, compared to PP samples. Zeolite application improved the color quality of pekmez samples. While the amount of fluoride, chloride, bromide, and potassium decreased with the zeolite treatment, the amount of calcium, sodium and magnesium in pekmez samples increased significantly. Zeolite treatment did not significantly affect the texture of the samples.

中文翻译：

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在生产过程中通过天然沸石处理改善了梨Pekmez的定性性能

在佩克梅兹生产过程中，研究了两种不同浓度的沸石对甜梨佩克梅兹的变色，5-羟甲基糠醛（HMF），总酚类化合物（TPCs），离子组成和质地的影响。在经过5 g / L（5ZP）和10 g / L（10ZP）沸石吸附的澄清梨汁和pekmez样品中未检测到HMF。未经沸石处理（PP）的pekmez样品的HMF含量测量为2.76±0.07 mg / kg。澄清后立即添加沸石可降低pekmez样品的HMF含量。PP样品中最高TPC为4,958.1±167 mg GAE / kg干重。与PP样品相比，将沸石与常规澄清剂一起使用可分别使5ZP和10ZP的TPC降低31.4％和33.2％。沸石的应用改善了pekmez样品的颜色质量。沸石处理后，氟化物，氯化物，溴化物和钾的含量降低，而pekmez样品中钙，钠和镁的含量显着增加。沸石处理不会明显影响样品的质地。