Dut Pekmezine Değişik ùeker ùurupları Katılarak Yapılan Hileleri Belirleme Yöntemleri

Tağşiş şeklindeki hileleri belirlemek amacıyla üç farklı saf dut pekmezine, Sù (Sakaroz ùurubu), Gù (Glikoz ùurubu) ve YFMù (Yüksek Früktozlu Mısır ùurubu), %0, 10, 30 ve 50 oranlarında katılarak hazırlanan model örnekler analize tabi tutulmuştur. Örneklerde, Sù katım oranına bağlı olarak rutubet ve sakaroz miktarlarında artma, ºBriks, invert şeker, toplam şeker, kül, pH, HMF (Hidroksimetil furfural), özgül ağırlık, iletkenlik ve viskozite değerlerinde azalma belirlenmiştir. Gù katılan örneklerde ise briks, HMF ve viskozite değerlerinde artma; rutubet, invert şeker, sakaroz, toplam şeker, kül, pH, özgül ağırlık ve iletkenlik değerlerinde de azalma tespit edilmiştir. YFMù katılan örneklerde de rutubet, invert şeker ve HMF'de artış, briks, sakaroz, kül, pH, özgül ağırlık, iletkenlik ve viskozite değerlerinde azalma belirlenmiştir. Dut pekmezinin analitik değerlerindeki bu değişmeler şeker şurubu ile yapılan tağşişin belirtileri olabilir.

Testing Methods for Mulberry Pekmez Adulterated with Different Sugar Syrups

In order to predict the adulteration in mulberry pekmez, pure mulberry pekmez samples were intentionally adulterated with sugar syrups (sucrose syrups (SS), glucose syrup (GS) and high fructose corn syrup (HFCS)) at four different levels (0, 20, 30 and 50%). Adding sucrose syrups increased moisture and sucrose contents of mulberry pekmez samples whereas invert and total sugars, HMF (hydroxymethyl furaldehyde) and ash contents, ºBrix, pH, specific weight, viscosity and conductivity values decreased. While GS specifically increased HMF and viscosity values, there was a decrease in moisture, sucrose, invert and total sugars and ash contents, pH, specific weight and conductivity values. HFCS adulteration increased moisture, invert sugar and HMF levels while decreasing sucrose and ash contents, °Brix, pH, specific weight, viscosity and conductivity values. In conclusion, these analytical changes in adulterated mulberry pekmez may be used to predict adulteration with sugar syrups.

PDF

___

[1] Anonymous,1996. Dut Pekmezi (Made From Mulberry) Standard. Standard No: TS 12001/T1, Turkish Standard Institute, Ankara, Turkey.
[2] Batu, A., 2005. Production of liquid and white solid pekmez in Turkey. Journal of Food Quality 28: 417- 427.
[3] Aksu, I., Nas, S., 1996. Dut pekmezi üretim teknii ve çeitli fiziksel-kimyasal özellikleri. Gıda 21(2): 83-88.
[4] Simsek, A., Artik, N., 2002. Degiik meyvelerden üretilen pekmezlerin bileim unsurlari üzerine aratirma. Gida 27(6): 459-467.
[5] Tosun, M., Keles, F., 2005. Erzurum'un bazı ilçelerinde üretilen dut pekmezlerinin bileimlerinin belirlenmesi. Gıda Kongresi 2005, 19-21 Nisan, Bornova, Izmir.
[6] Yogurtçu, H., Kamili, F., 2006. Determination of rheological properties of some pekmez samples in Turkey. Journal of Food Engineering 77: 1064- 1068.
[7] Sengül, M., Ertugay, M.F., Sengül M., 2005. Rheological, physical and chemical characteristics of mulberry pekmez. Food Control 16: 73-76.
[8] Kelly, J.F.D., Downey, G., Fouratier, V., 2004. Initial study of honey by sugar solutions using Midinfrared (MIR) spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry 52: 33-39.
[9] Cordella, C., Moussa, I., Martel, A.C., Sbirrazzuoli, N., Cuvelier, L.L., 2002. Recent developments in food characterization and adulteration detection: technique-oriented perspectives. Journal of Agricultural and Food Chemistry 50:1751-1764.
[10] Cotte, J.F., Casabianca, H., Chardon, S., Lheritier, J., Grenier-Loustalot, M.F., 2003. Application of carbohydrates analysis to verify honey authenticity. Journal of Chromatography A 1021: 145-155.
[11] AOAC., 1995. Offical Methods of Analysis. AOAC International 16 th. Ed. Edited By Patrica Cunniff. Published By AOAC Intenational, Arlington, Virginia.
[12] Cemeroglu, B., 2007., Gida Analizleri. Gida Teknolojisi Dernegi Yayinlari No:34, Ankara.
[13] Anonymous, 2008. Üzüm Pekmezi (Traditional Turkish grape juice concentrate) Standard. Standard No: TS 3792, Turkish Standard Institute, Ankara, Turkey.
[14] FAO, 1986., Food and Agriculture Organization (FAO) of the United Nations. Food and nutritiens paper. Sugars and honey. Rome, Italy.
[15] Martin, I.G., Macias, E. M., Sanches, J.S., Rivera, B.G., 1998. Detection of honey adulteration with beet sugar using stable isotope methodology. Food Chemistry 61(3): 281-286.
[16] Yildiz, N., Bircan, H., 1991. Uygulamali Istatistik. Atatürk Üniversitesi Ziraat Fakültesi Yayinlari, No:308, Erzurum.
[17] Bogdanov, S., et al., 1999. Honey quality and international regulatory standars: review by the International Honey Comission. Bee World 80(2) 61-69.
[18] Bogdanov, S., et al., 2000. Honey quality, methods of analysis and international regulatory standarts: Review of the work of the international honey commission. Swiss Bee Research Centre. http://www.apis.admin.ch/english/host/pdf/honey/ho neyQualMeth.pdf
[19] Terrab, A., Gonzales, A. G., Diez, M.J., Heredia, F.J., 2003. Mineral content and electrical conductivity of the honeys produced in Northwest Morocco and their contribution to the characterisation of unifloral honeys. Journal of the Science of Food and Agriculture 83: 637-643.
[20] Simsek, A., Artik, N., Baspinar, E., 2004. Detection of raisin concentrate (Pekmez) adulteration by regression analysis method. Journal of Food Composition and Analysis 17: 155-163.
[21] White, J.W., J.R.,1980. Detection of honey adulteration by carbohydrate analysis. Journal Association of Official Analytical Chemists 63:1.
[22] Abdel-Aal, E-SM., Ziena, H.M., Youussef, M.M., 1993. Adulteration of honey with high-fructose corn syrup, Detection by different methods. Food Chemistry 48: 209-212.
[23] Goodall, I., Dennis, M.J., Parker, I., and Sharman, M.,1995. Contribution of high-performance liquid chromatographic analysis of carbohydrates to authenticity testing of honey. Journal of Chromatography A, 706: 353-359.
[24] Tosun, M., 2004. Balda Yapılan Hileleri Belirleme Yöntemlerinin Uygunluunun Aratırılması. Doktora Tezi. Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum.
[25] Prodolliet, J., Hischenhuber, C., 1998. Food authentication by carbohydrate chromatography. Z. Lebensm unters Forsch A 207: 1-12.
[26] Bozkurt,H., Gögüs, F., Eren, S., 1999. Nonenzymic browning reactions in boiled grape juice and its models during storage. Food Chemistry 64: 89-93.
[27] Burdurlu, H., Karadeniz, F., 2002. Gıdalarda Maillard Reaksiyonu. Gida 27(2): 77-83.
[28] Saldamli, I., 2005. Gıda Kimyası. Hacettepe Üniversitesi Yayınları, Ankara.