olor changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage
DOI:
https://doi.org/10.3989/gya.2004.v55.i3.174Keywords:
Color, Hydroxymethylfurfural, Pekmez, Zile PekmeziAbstract
Zile pekmezi (white hard pekmez) is a traditional Turkish food which is produced from grape juice. Color, flavour and 5-hydroxymethyl furfural (HMF) contents are the most important quality parameters in Zile pekmezi. Browning is the most common quality problem in pekmez. In this study, reaction orders, rate constants and activation energies were evaluated for HMF formation and color difference ( ? E) variation in Zile pekmezi stored at 55, 65 and 75 °C over 9 days. The results indicated that HMF formation and ?E variation during thermal processing of Zile pekmezi followed zero order reaction kinetics at 55, 65 and 75 °C . Calculated activation energy for HMF and ?E were 158.63 kJ mol-1 and 40.04 kJ mol-1, respectively.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2004 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
