文章基本信息

标题：Determination of Physical and Chemical properties with Extraction Conditions of Dried Mulberry
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作者：Emre Bakkalbaşı ; Oktay Yemiş ; Nevzat Artık 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：2004
卷号：29
期号：3
出版社：Association of Food Technology, Turkey
摘要：In this study, the physical and chemical properties and extraction conditions of dried mulberry that purchased from Erzincan, Elazığ and Malatya were determined. The mean values of total solids, soluble solid, total sugar, glucose, fructose, sucrose, titrable acidity, pH, crude fiber and total ash were found 91.20%, 84.92%, 76.30%, 36.92%, 38.27%, 1.49%, 1.29%, 5.13, 2.74% and 2.95% respectively. The effect of temperature on extraction yield of dried mulberry with 1/6 water/fruit proportion has been researched in multi stage extraction. The extraction yield in 20, 50 and 70 ^oC were found to be 68.62%, 70.94% and 70.27% respectively. The results showed that the invert sugar were the major component of the dried mulberry. After the extraction studies, soluble solid of dried mulberry were extracted important proportion and it was seen that multi stage extraction was suitable for to produce pekmez and other food.