Affiliation:
1. Tarım ve Orman Bakanlığı İstanbul Gıda Kontrol Laboratuvar Müdürlüğü, İstanbul
2. TEKİRDAĞ NAMIK KEMAL ÜNİVERSİTESİ
Abstract
Carob pekmez is a traditional Turkish food obtained by processing, extracting, clarifying the fruit, and thickening the obtained syrup in an open cauldron or under vacuum. “Carob extract” is defined as “the extract produced by concentrating the fruit syrup obtained by cold extraction method at low temperatures” and has been marketed as an alternative to carob pekmez. This study aimed to determine the HMF, sugar, total phenolics, and mineral contents in addition to the general properties of "carob extract" and to compare these results with carob pekmez. The total phenolics of pekmez and extract sample groups were between 5.80-18.00 mg GAE/g, and 0.10-18.40 mg GAE/g, and the HMF values were between 0.79 -50.25 mg/kg, and 1.25-68.77 mg/kg, respectively. No significant difference (P >0.05) was detected between the two sample groups. The results will be able to lay the groundwork for the legislation regarding the products released as "carob extract".
Publisher
Association of Food Technology, Turkey
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