Investigation of Hydroxymethylfurfural Formation in Herle

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Baltaci C., Ilyasoglu H., Gundogdu A., Ucuncu O.

International Journal of Food Properties, cilt.19, sa.12, ss.2761-2768, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 12
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/10942912.2016.1144612
  • Dergi Adı: International Journal of Food Properties
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2761-2768
  • Anahtar Kelimeler: HMF, Mulberry, Herle, Pestil, Kome, COLOR CHANGES, STORAGE, TIME, HMF
  • Karadeniz Teknik Üniversitesi Adresli: Hayır

Özet

Copyright © Taylor & Francis Group, LLC.Mulberry pestil and köme are Turkish traditional foods made from herle. Browning leads to quality losses in the herle, and its products. In this study, the effect of thermal treatment on the hydroxymethylfurfural formation and color values in the herle was evaluated. The herle samples were kept at different temperatures (60–110°C) and times (2–6 h). The hydroxymethylfurfural formation was found to increase with increasing time and temperature. The legal limit for hydroxymethylfurfural in the pestil (50 mg/kg) was exceeded at temperatures above 90°C. The lightness (L* value) of the sample decreased with the thermal treatment, indicating browning.