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标题：Characterization of, and 5-Hydroxymethylfurfural Concentration in Carob Pekmez
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作者：Nedim Tetik ; İrfan Turhan ; Mustafa Karhan 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2010
卷号：35
期号：6
出版社：Association of Food Technology, Turkey
摘要：Carob pekmez, a traditional concentrate, has long been produced from Ceratonia siliqua L. for human consumption in Turkey. 5-hydroxymethylfurfural (5-HMF) is a quality parameter for carob pekmez and other concentrated food products. High levels of this compound are not desirable in pekmez because this may cause mutagenic effects on human metabolism. 5-HMF formation depends on both the sugar content and the acidity of the product. The results of this study show that although a the total sugar concentration was high in carob pekmez (62.80 g/100g) the 5-HMF concentration after the thermal process was only 12.25 mg/kg, which is also lower than Codex Standard, and may possibly be due to its low acidity. The data revealed that carob pekmez is a high source of minerals such as; potassium (1057.3 mg/100g), phosphorus (77.8 mg/100g), magnesium (55.6 mg/100g), and calcium (314.9 mg/100g as well as sugars. The aim of the study was to determine the composition of carob pekmez and content of 5-HMF during its production in the Mediterranean and Aegean basin of Turkey.
关键词：Carob bean; pekmez; minerals; 5-Hydroxymethylfurfural; carob extract