tailieunhanh - Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme

‘Pestil’ and ‘köme’, well known as traditional Turkish foods, are prepared from a mulberry, honey, walnut, hazelnut, and flour mixture. Although they have been produced for the last few decades on an industrial scale, the production methods and properties of the products are not standardized yet. | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2013) 37: 762-771 © TÜBİTAK doi: Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme Oktay YILDIZ* Department of Food Technology, Maçka Vocational School, Karadeniz Technical University, Trabzon, Turkey Received: Accepted: Published Online: Printed: Abstract: ‘Pestil’ and ‘köme’, well known as traditional Turkish foods, are prepared from a mulberry, honey, walnut, hazelnut, and flour mixture. Although they have been produced for the last few decades on an industrial scale, the production methods and properties of the products are not standardized yet. Gümüşhane pestil and köme have been registered and attained Geographical Registration Certificates from the Turkish Patent Institute with their unique production methods and properties, among many similar products in the world markets. Thus, some biochemical, physical, and sensory properties of pestil and köme were investigated. In addition, the main raw material (mulberry) and semifinished product (‘herle’) were analyzed for some biochemical, physical, and rheological parameters. The characteristics of pestil and köme ranged from to for moisture content, to for crude fiber, to for protein, to for total sugar, and to for invert sugar, and the thickness, hydroxymethylfurfural (HMF), total phenolic content, and ferric ion reducing antioxidant power antioxidant activity ranged from to mm, to mg kg–1, 25 to 32 mg GAE per 100 g, and 81 to 92 mM TE g–1, respectively. Strong correlations between sugar contents and HMF content and between HMF and antioxidant activity (r > ) were identified separately. The consistency index for herle was determined as – Pa s. Color parameters (L, a, and b) were read, and the