Testing Methods for Mulberry Pekmez Adulterated with Different Sugar Syrups

Year 2012, Volume: 10 Issue: 1, 17 - 23, 01.03.2012

Murat Tosun Fevzi Keles

Abstract

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

Keywords

Mulberry pekmez, Adulteration, Sugar syrup, Conductivity

Dut Pekmezine Değişik Şeker Şurupları Katılarak Yapılan Hileleri Belirleme Yöntemleri

Abstract

Tağşiş şeklindeki hileleri belirlemek amacıyla üç farklı saf dut pekmezine, SŞ Sakaroz Şurubu , GŞ Glikoz Şurubu ve YFMŞ Yüksek Früktozlu Mısır Şurubu , %0, 10, 30 ve 50 oranlarında katılarak hazırlanan model örnekler analize tabi tutulmuştur. Örneklerde, SŞ 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. GŞ 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. YFMŞ 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

Keywords

Dut pekmezi, Hile, Şeker şurubu, İletkenlik

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