Production and some properties of traditional sugar beet pekmez from Turkey


YILDIZ O. , Kara M., Dinc S.

INTERNATIONAL SUGAR JOURNAL, cilt.117, ss.122-128, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 117 Konu: 1394
  • Basım Tarihi: 2015
  • Dergi Adı: INTERNATIONAL SUGAR JOURNAL
  • Sayfa Sayıları: ss.122-128

Özet

Sugar beet pekmez is a traditional food in Turkey commonly produced in the sugar beet farming region. This traditional food was analyzed for its physicochemical properties, mineral content, antioxidant capacity, phenolic compounds and rheological properties. Total soluble content and HMF content of pekmez were 78.2 degrees Brix and 97.45 mg/kg, respectively. pH of sugar beet pekmez (4.65) was lower than Turkish Standard (5 <= 3H<6) but this value was in agreement with that of sour liquid pekmez.. Sugar beet pekmez's acidity and total protein content were 0.672 % and 1.80 % respectively. Sucrose content of pekmez at 29.3% was highest, followed by invert sugars (15.5%). Sodium and potassium were the main minerals. Antioxidant capacity of pekmez was remarkable. Total phenolic content, flavanoid content, FRAP value and DPPH activity of pekmez were 1.850 mg GAE/g, 0.013 mg QE/g, 11.245 mmol TE/g and 5.108 mg/mL, respectively. Eleven phenolic compounds were analyzed and six phenolic compounds, catechin, p-coumaric acid, cinnamic acid, rutin, protocatechuic acid and quercetin were quantified. p-coumaric acid (126.29 mg /kg), rutin (89.89 mg/kg), quercetin (75 mg/kg) and catechin (66.57 mg/kg) were found at high concentrations in the pekmez. As for rheological analysis, sugar beet pekmez exhibited pseudoplastic behavior. Sugar beet pekmez can be regarded as a new nutritive product for consumers and producers.