Metin YILDIRIM, Ayşe ÖZBEY, Nilgün ÖNCÜL, Zeliha YILDIRIM, Kader ERDOĞAN

Tokat Yöresinde Üretilen Çalma Pekmezin Bazı Fiziksel, Kimyasal ve Mikrobiyolojik Özellikleri

Bu araştırmada Tokat yöresinde üretilen Çalma pekmezin (n=45) bazı fiziksel, kimyasal ve mikrobiyolojik özellikleri belirlenmiştir. Test edilen örneklerin pH değerlerinin 4,60-5,77, aw değerlerinin 0,550-0,710, briks değerlerinin ise 63,0-93,0 arasında değişim gösterdiği belirlenmiştir. Örneklerin Hunter L (parlaklık) değerleri 31,38-52,0, a (kırmızılık) değerleri 8,08-19,31, b (sarılık) değerlerinin ise 23,59-42,01 arasında değiştiği bulunmuştur. Mikrobiyolojik analizler sonucunda, toplam aerobik mezofilik bakteri sayısı

Some Physical, Chemical and Microbiological Properties of Çalma Pekmez Produced in Tokat Region, Turkey

In this study, some physical, chemical and microbiological properties of Çalma pekmez (n=45) produced in Tokat and its vicinity were determined. The ranges for pH, water activity, soluble solids (brix), Hunter L, a and b values were 4.65.77, 0.550-0.710, 63-93%, 31.38-54.2, 8.08-19.31, and 23.59-42.01, respectively. The logarithmic counts of total aerobic mesophilic bacteria, total coliforms, fecal coliforms and osmophilic yeasts were in the ranges of

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