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标题：Mulberry Pekmez Manufacturing Technique and Physical and Chemical Properties
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作者：M. İrfan Aksu ; Sebahattin Nas
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1996
卷号：21
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this research, the processing technique of mulberry pekmez in the Northern part of Erzurum was observed, and 20 different sample were collected and subjected to the analysis of physical and chemical properties. Respectively, the minimum, maximum and mean values of the mulberry pekmez samples was determined as follows; dry matter 63.1; 76.0; 70.0%, water 24.0; 36.9; 30.0%, total sugar 48.13; 70.89; 62.85%, invert sugar 35.07; 61.48; 51.80%, sucrose 2.78; 20.29; 10.45%, total acidity 0.18; 0.71; 0.44%, pH 5.35; 6.03; 5.70, ascorbic acid 12; 26; 18 mg/100 g, protein 0.26; 1.28; 0.88%, total ash 1.50; 2.05; 1.71%. Also, L, a and b values of Hunter which is considered as color criteria and viscosity measurement, were conducted. At a result, the pekmez samples were not shown the same pattern for all the observations, and they were in thin and dark quality class.