Türkiye’de üretilen Keçiboynuzu, Kekik ve Sütleğen Ballarinin Kimyasal Özellikleri

Yıl 2016, Cilt: 21 Sayı: 1, 0 - 0, 29.06.2016

Tuba Pehlivan Aziz Gül

Öz

Bu çalışmada 2013 yılında üretilen 3 farklı monofloral balın kimyasal özellikleri araştırılmıştır. Bal örnekleri arıcılardan hiçbir işlem uygulanmayan ballardan temin edilmiştir. Bal örnekleri içerisinde en yüksek oranda botanik kökenini temsil eden bal örneği % 60 ile sütleğen balıdır. Yapılan kimyasal analizler sonucunda örneklerin ortalama nem, pH,  asitlik, HMF, diyastaz, invert şeker ve sakaroz değerleri sırasıyla % 17.93, 4.21, 28.24 meq/kg, 5.67 mg/kg, 30.30, % 71.23 ve % 1.77 olarak tespit edilmiştir. Araştırma sonunda, bal örneklerinin kimyasal içeriklerinin, Türk Gıda Kodeksi Bal Tebliği, Avrupa Birliği Standardı ve Kodeks Standartlarına uygun olduğu tespit edilmiştir.Bu çalışmada 2013 yılında üretilen 3 farklı monofloral balın kimyasal özellikleri araştırılmıştır. Bal örnekleri arıcılardan hiçbir işlem uygulanmayan ballardan temin edilmiştir. Bal örnekleri içerisinde en yüksek oranda botanik kökenini temsil eden bal örneği % 60 ile sütleğen balıdır. Yapılan kimyasal analizler sonucunda örneklerin ortalama nem, pH,  asitlik, HMF, diyastaz, invert şeker ve sakaroz değerleri sırasıyla % 17.93, 4.21, 28.24 meq/kg, 5.67 mg/kg, 30.30, % 71.23 ve % 1.77 olarak tespit edilmiştir. Araştırma sonunda, bal örneklerinin kimyasal içeriklerinin, Türk Gıda Kodeksi Bal Tebliği, Avrupa Birliği Standardı ve Kodeks Standartlarına uygun olduğu tespit edilmiştir.

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