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The effects of production methods and storage on the chemical constituents of apple pekmez

机译:生产方法和贮藏对苹果pekmez化学成分的影响

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摘要

The purposes of this study were to investigate the effects of two different pekmez production methods namely open pan evaporation (OPE) and vacuum evaporation (VE) on the final products, and to observe the changes in constituents as well as aromatic components after 4 months of storage. The initial and poststorage (4 months) 5-hydroxymethyl furfural (HMF) content in OPE apple pekmez were respectively 5.48, and 7.04 mg/kg. No HMF was detected in VE apple pekmez. Both initial and poststorage content of phenolic compounds was higher in VE pekmez compared to OPE pekmez. The effects of production methods and storage time were statistically significant on phenolic compounds in apple pekmez. The content of all analyzed minerals except calcium has significantly decreased in pekmez compared to raw material on dry weight basis. OPE resulted in a 55.97 % loss in the amount of ascorbic acid, whereas the loss in VE has been 23.45 %. Poststorage loss in ascorbic acid has respectively been 69.54, and 89.28 %, for VE and OPE samples. None of the aromatic components of fresh apple was detected in pekmez.
机译:这项研究的目的是调查两种不同的Pekmez生产方法,即开锅蒸发(OPE)和真空蒸发(VE)对最终产品的影响,并观察4个月后的组成和芳香族成分的变化。存储。 OPE苹果中的5-羟甲基糠醛(HMF)的初始和储存后(4个月)含量分别为5.48和7.04 mg / kg。在VE苹果pekmez中未检测到HMF。与OPE pekmez相比,VE pekmez中酚类化合物的初始和储存后含量均更高。生产方法和贮藏时间对苹果pekmez中酚类化合物的影响具有统计学意义。与干重相比,除钙外,所有分析矿物质的含量(以钙计)均显着降低(与原料相比)。 OPE导致抗坏血酸的量减少了55.97%,而VE中的损失为23.45%。 VE和OPE样品的抗坏血酸储存后损失分别为69.54%和89.28%。 Pekmez中未检测到新鲜苹果的芳香成分。

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