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ORGANİK PEKMEZLERDEN JELİ ŞEKER ÜRETİMİ

Year 2022, Volume: 10 Issue: 2, 371 - 379, 30.06.2022
https://doi.org/10.21923/jesd.1005198

Abstract

Bu çalışmada, doğal karbonhidrat ve enerji kaynağı olan organik pekmezin jeli şeker üretiminde fruktoz şurubu yerine kullanım olanakları araştırılmıştır. Son ürüne C vitamini katkısı yapılarak antioksidan içeriğinin zenginleştirilmesi ve insan vücudunda pekmezden gelen demirin emiliminin artırılması hedeflenmiştir.

Organik üzüm, dut ve keçiboynuzu pekmezi kullanılarak üretilen pekmez jeli şekerleri istenilen jel formun oluşması ve stabilitesi açısından başarılı bulunmuştur. Her bir üründe; fiziksel, kimyasal, mikrobiyolojik, duyusal ve istatistiksel analizler yapılmıştır. Üzüm, dut ve keçiboynuzu jeli şekerlerinde sırasıyla toplam fenolik madde miktarı 886.37, 1065.81, 3171.29 µg GAE/g KM, askorbik asit miktarı 11.44, 12.80, 16.74 mg A.A/g KM, serbest radikalleri yakalama aktivitesi (DPPH) 132.29, 157.61, 331.45 mg T.E./100gKM, HMF miktarı 3.61, 4.20, 2.54 mgHMF/100gKM, flavonoit miktarı 37,07, 67,70, 67,73 mg Rutin/100g KM olarak bulunmuştur. Yapılan fiziko-kimyasal ve tekstür analizleri sonuçları bakımından en iyi ürün keçiboynuzu jeli şekeri olmasına rağmen, duyusal analiz sonuçlarına göre ilk sırayı üzüm jeli şekeri almıştır. Sonuçlar, üzüm, dut ve keçiboynuzu pekmezi kullanılarak üretilen pekmez jeli şekerlerinin endüstriyel anlamda üretim potansiyeline sahip olabileceğini ortaya koymaktadır.

Supporting Institution

TÜBİTAK

Project Number

1139B411900214

Thanks

Bu araştırmada; 1139B411900214 numaralı TÜBİTAK 2209-B. Üniversite Öğrencileri Sanayiye Yönelik Araştırma Projeleri ile maddi destek sağlayan TÜBİTAK’a teşekkür ederiz.

References

  • Aeberli, I., Gerber, P. A., Hochuli, M., Kohler, S., Haile, S. R., GouniBerthold, I. 2011., Low to moderate sugar-sweetened beverage consumption impairs glucose and lipid metabolism and promotes inflammation in healthy young men: a randomized controlled trial. The American Journal of Clinical Nutrition, 94(2), 479-485.
  • Anonim, 2005. Official Methods of Analysis of AOAC. Gaithersburg, Md.: AOAC International.
  • Anonim, 2021. (Türk Gıda Kodeksi Üzüm Pekmezi Tebliği, Tebliğ no. 2007/27. https://www.resmigazete.gov.tr/eskiler/2007/06/20070615-6.htm. Erişim Tarihi: 20.01.2020.
  • Boran, G., 2011. Bir Gıda Katkısı Olarak Jelatin: Yapısı, Özellikleri, Üretimi, Kullanımı ve Kalitesi. Gıda, 36, 2: 97-104.
  • Çipil, H., Demircioglu, S., 2016. Demir Eksikliği Anemisi. Turkiye Klinikleri J Fam Med-Special Topics. 7. 34-37.
  • Demiray, E., Y. Tulek., Y. Yilmaz., 2013. Degradation Kinetics of Lycopene, β-Carotene and Ascorbic Acid in Tomatoes During Hot Air Drying, LWT- Food Science and Technology, 50,1: 172-176.
  • Demirkesen, I., Mert, B., Sumnu, G., Sahin, S., 2010. Rheological Properties of Gluten-Free Bread Formulations, J. of Food Engineering, 96, 2: 295-303.
  • Dorman, H. J. D., Peltoketo, A., Hiltunen, R. and Tikkanen, M. J., 2003. Characterization of the Antioxidant Properties of De-Odourised Aqueous Extracts from Selected Lamiaceae Herbs. Food Chemistry, 83, 255-262.
  • Dorn, G.A., Savenkova, T.V., Sidorova, O.S., Golub, O.V., 2015. Confectionery goods for healthy diet. Foods Rsu aktivitesi Mater, 3(1): 70-76.
  • Doymaz, İ., Özdemir, Ö., 2014. Effect of Air Temperature, Slice Thickness and Pretreatment on Drying and Rehydration of Tomato, International Journal of Food Science & Technology, 49, 2: 558-564.
  • Godhwani, T., Chhajed, M., Chhajed, A., Tiwari, D., 2012. Formulation Development and Evaluation of Unit Moulded Semısolıd Jelly for Oral Administration as a Calcium Supplement, World Journal of Pharmaceutical Research, Vol 1: 626-634.
  • Güneş, R., Palabıyık, İ., Kurultay, Ş., 2018. Şekerleme Teknolojisinde Fonksiyonel Ürün Üretimi, Gıda Teknolojisi Dergisi, 43, 6: 984-1001.
  • Haug, I.J., Draget, K.I., 2009. Handbook of Hydrocolloids (Second edition, Edited by G.O Phillips and PA Williams), UK. Woodhead Publishing Series in Food Science, Technology and Nutrition, No. 173, 948.
  • US 5626896 A, 1997. Method for making liquid centered jelly candies, owned by A.E. Staley Manufacturing Co., invented by Carl O. Moore, James R. Dial.
  • Uysal Seçkin, G., Taşeri, L. 2015. Pamukkale Univ Muh Bilim Derg, 21(9), 414-420, (Pamukkale Gıda Sempozyumu III Özel Sayısı)
  • Nunez-Mancilla, Y., A. Vega-Galvez, M. Perez-Won, L. Zura, P. Garcia-Segovia K. Di Scala., 2014. Effect of Osmotic Dehydration under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strsu aktivitesiberry (Fragaria Vesca), Food and Bioprocess Technology, 7, 2: 516-524.
  • Parnell, W., Wilson, N., Alexander, D., Wohlers, M., Williden, M., Mann, J., Gray, A., 2007. Exploring the Relationship Between Sugars and Obesity, Public Health Nutr., 11: 860-866.
  • Soeder, C. J., 1976. Zur verwendung von mikroalgen fur ernahrungszwocke. Natur- wissenschaften, (63): 131-138.
  • Son Tuncay, Y.S., Bulut, M., 2016. Yaşam Tarzı Olarak Vegan ve Vejetaryenlik, International Journal of Human Sciences, 13, 1: 830-843.
  • Spanos, G., A.R.E, Wrolstad., 1990. Influence of Processing and Storage on the Phenolic Composition of Thompson Seedless Grape Juice, Journal of Agricultural and Food Chemistry, 38, 7: 1565-1571.
  • Şimşek, A., Artık, N. (2002), Değişik meyvelerden üretilen pekmezlerin bileşim unsurları üzerine bir araştırma, Gıda, 27(5), 1–11.
  • Tappy, L., Le, K.A., Tran, C., Paquot, N., 2010. Fructose and metabolic diseases: New findings, new questions. Nutrition 26: 1044–1049.
  • Yeşilot., Ş., 2017. Tatlı Tehlike Fruktoz, Göller Bölgesi Aylık Hakemli Ekonomi ve Kültür Dergisi Ayrıntı, Cilt 5, Sayı 56.
  • Toor, R.K., Savage, G.P., 2006. Effect of Semi-Drying on the Antioxidant Components of Tomatoes, Food Chemistry, 94, 1: 90-97.
  • Veberic, R.F., Stampar, F., 2005. Quality of Apple Fruits (Malus domestica) from Organic Versus Integrated Production, Information and Technology for Sustainable Fruit and Vegetable Production, Frutic, 5: 12-16.
  • Yurdakök, K., İnce, T.O., 2009. Çocuklarda Demir Eksikliği Anemisini Önleme Yaklaşımları, Çocuk Sağlığı ve Hastalıkları Dergisi, 52: 224-231.
  • Zhishen, J., Mengcheng, T., Jianming, W., 1999. The Determination of Flavonoit Contents in Mulberry and Their Scavenging Effects on Superoxide Radicals, Food Chemistry, 64, 4: 555-559.

PRODUCTION OF JELLY SUGAR FROM ORGANIC MOLASSES

Year 2022, Volume: 10 Issue: 2, 371 - 379, 30.06.2022
https://doi.org/10.21923/jesd.1005198

Abstract

In this study, the possibilities of using organic molasses, which is a natural carbohydrate and energy source, instead of glucose-fructose syrup in the production of gel-sugar were investigated. It was aimed to enrich the antioxidant content by adding vitamin C to the final product and to increase the absorption of iron from molasses in the human body.

Gel candies produced using organic grape, mulberry and carob molasses have been successful in terms of the formation and stability of the desired gel form. Physical, chemical, microbiological, sensory, and statistical analyzes were performed in each product. Total phenolic content, vitamin C amount, free radical scavenging activity (DPPH), HMF and flavonoid content of grape, mulberry and carob gel candies were determined as 886.37, 1065.81, 3171.29 µg GAE/g DM; 11.44, 12.80, 16.74 mg AA/g DM; 132.29, 157.61, 331.45 mg TE/100g DM and 3.61 4.20, 2.54 mg HMF/100g DM, 37.07, 67.70, 67.73 mg Rutin /100g DM respectively. According to the physico-chemical and textural analyze results, the best quality product has been found as carob gel sugar however grape gel sugar was the most desired one based on sensory evaluation. The results revealed that molasses gel candies produced using grape, mulberry and carob molasses may have industrial production potential.

Project Number

1139B411900214

References

  • Aeberli, I., Gerber, P. A., Hochuli, M., Kohler, S., Haile, S. R., GouniBerthold, I. 2011., Low to moderate sugar-sweetened beverage consumption impairs glucose and lipid metabolism and promotes inflammation in healthy young men: a randomized controlled trial. The American Journal of Clinical Nutrition, 94(2), 479-485.
  • Anonim, 2005. Official Methods of Analysis of AOAC. Gaithersburg, Md.: AOAC International.
  • Anonim, 2021. (Türk Gıda Kodeksi Üzüm Pekmezi Tebliği, Tebliğ no. 2007/27. https://www.resmigazete.gov.tr/eskiler/2007/06/20070615-6.htm. Erişim Tarihi: 20.01.2020.
  • Boran, G., 2011. Bir Gıda Katkısı Olarak Jelatin: Yapısı, Özellikleri, Üretimi, Kullanımı ve Kalitesi. Gıda, 36, 2: 97-104.
  • Çipil, H., Demircioglu, S., 2016. Demir Eksikliği Anemisi. Turkiye Klinikleri J Fam Med-Special Topics. 7. 34-37.
  • Demiray, E., Y. Tulek., Y. Yilmaz., 2013. Degradation Kinetics of Lycopene, β-Carotene and Ascorbic Acid in Tomatoes During Hot Air Drying, LWT- Food Science and Technology, 50,1: 172-176.
  • Demirkesen, I., Mert, B., Sumnu, G., Sahin, S., 2010. Rheological Properties of Gluten-Free Bread Formulations, J. of Food Engineering, 96, 2: 295-303.
  • Dorman, H. J. D., Peltoketo, A., Hiltunen, R. and Tikkanen, M. J., 2003. Characterization of the Antioxidant Properties of De-Odourised Aqueous Extracts from Selected Lamiaceae Herbs. Food Chemistry, 83, 255-262.
  • Dorn, G.A., Savenkova, T.V., Sidorova, O.S., Golub, O.V., 2015. Confectionery goods for healthy diet. Foods Rsu aktivitesi Mater, 3(1): 70-76.
  • Doymaz, İ., Özdemir, Ö., 2014. Effect of Air Temperature, Slice Thickness and Pretreatment on Drying and Rehydration of Tomato, International Journal of Food Science & Technology, 49, 2: 558-564.
  • Godhwani, T., Chhajed, M., Chhajed, A., Tiwari, D., 2012. Formulation Development and Evaluation of Unit Moulded Semısolıd Jelly for Oral Administration as a Calcium Supplement, World Journal of Pharmaceutical Research, Vol 1: 626-634.
  • Güneş, R., Palabıyık, İ., Kurultay, Ş., 2018. Şekerleme Teknolojisinde Fonksiyonel Ürün Üretimi, Gıda Teknolojisi Dergisi, 43, 6: 984-1001.
  • Haug, I.J., Draget, K.I., 2009. Handbook of Hydrocolloids (Second edition, Edited by G.O Phillips and PA Williams), UK. Woodhead Publishing Series in Food Science, Technology and Nutrition, No. 173, 948.
  • US 5626896 A, 1997. Method for making liquid centered jelly candies, owned by A.E. Staley Manufacturing Co., invented by Carl O. Moore, James R. Dial.
  • Uysal Seçkin, G., Taşeri, L. 2015. Pamukkale Univ Muh Bilim Derg, 21(9), 414-420, (Pamukkale Gıda Sempozyumu III Özel Sayısı)
  • Nunez-Mancilla, Y., A. Vega-Galvez, M. Perez-Won, L. Zura, P. Garcia-Segovia K. Di Scala., 2014. Effect of Osmotic Dehydration under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strsu aktivitesiberry (Fragaria Vesca), Food and Bioprocess Technology, 7, 2: 516-524.
  • Parnell, W., Wilson, N., Alexander, D., Wohlers, M., Williden, M., Mann, J., Gray, A., 2007. Exploring the Relationship Between Sugars and Obesity, Public Health Nutr., 11: 860-866.
  • Soeder, C. J., 1976. Zur verwendung von mikroalgen fur ernahrungszwocke. Natur- wissenschaften, (63): 131-138.
  • Son Tuncay, Y.S., Bulut, M., 2016. Yaşam Tarzı Olarak Vegan ve Vejetaryenlik, International Journal of Human Sciences, 13, 1: 830-843.
  • Spanos, G., A.R.E, Wrolstad., 1990. Influence of Processing and Storage on the Phenolic Composition of Thompson Seedless Grape Juice, Journal of Agricultural and Food Chemistry, 38, 7: 1565-1571.
  • Şimşek, A., Artık, N. (2002), Değişik meyvelerden üretilen pekmezlerin bileşim unsurları üzerine bir araştırma, Gıda, 27(5), 1–11.
  • Tappy, L., Le, K.A., Tran, C., Paquot, N., 2010. Fructose and metabolic diseases: New findings, new questions. Nutrition 26: 1044–1049.
  • Yeşilot., Ş., 2017. Tatlı Tehlike Fruktoz, Göller Bölgesi Aylık Hakemli Ekonomi ve Kültür Dergisi Ayrıntı, Cilt 5, Sayı 56.
  • Toor, R.K., Savage, G.P., 2006. Effect of Semi-Drying on the Antioxidant Components of Tomatoes, Food Chemistry, 94, 1: 90-97.
  • Veberic, R.F., Stampar, F., 2005. Quality of Apple Fruits (Malus domestica) from Organic Versus Integrated Production, Information and Technology for Sustainable Fruit and Vegetable Production, Frutic, 5: 12-16.
  • Yurdakök, K., İnce, T.O., 2009. Çocuklarda Demir Eksikliği Anemisini Önleme Yaklaşımları, Çocuk Sağlığı ve Hastalıkları Dergisi, 52: 224-231.
  • Zhishen, J., Mengcheng, T., Jianming, W., 1999. The Determination of Flavonoit Contents in Mulberry and Their Scavenging Effects on Superoxide Radicals, Food Chemistry, 64, 4: 555-559.
There are 27 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Muhammed Mustafa Özçelik 0000-0002-1933-1737

Burçak Duman This is me 0000-0002-4884-7935

Gülcan Özkan This is me 0000-0002-3333-7537

Project Number 1139B411900214
Publication Date June 30, 2022
Submission Date October 5, 2021
Acceptance Date December 6, 2021
Published in Issue Year 2022 Volume: 10 Issue: 2

Cite

APA Özçelik, M. M., Duman, B., & Özkan, G. (2022). ORGANİK PEKMEZLERDEN JELİ ŞEKER ÜRETİMİ. Mühendislik Bilimleri Ve Tasarım Dergisi, 10(2), 371-379. https://doi.org/10.21923/jesd.1005198