Fiziksel özellikler ve Prolin içeriği bakımından bazı Monofloral, Polifloral ve Salgı ballarının kalite özelliklerinin tespiti

Year 2024, Volume: 13 Issue: 4, 1201 - 1206, 15.10.2024

Merve Özbay , Fatma Nur Arslan , Gazi Görür

https://doi.org/10.28948/ngumuh.1503821

Abstract

Çalışma, balların karakteristik özelliklerini ortaya koymak ve Türk Gıda Kodeksi Tebliğine göre kalitelerini değerlendirmek için 95 farklı bal numunesinin bazı fiziksel özelliklerini ve prolin miktarını araştırmayı amaçlamaktadır. Balların raf ömürlerinin belirlenmesinde oldukça önemli bir parametre olan nem içeriği, incelenen bal numunelerinde %14.60-%21.20 arasında değişim göstermiştir ve dört bal numunesi hariç limitler (<%20) dahilinde olduğu belirlenmiştir. İncelenen bal numunelerinin briks değerleri %77.23-%83.60 arasında değişim göstermiştir ve kabul edilebilir aralıkta olduğu görülmüştür. Bal numunelerinin elektriksel iletkenlik değerleri 0.11-1.20 mS/cm arasında değişim göstermiştir. Balın tipinin ve olgunluğunun belirlenmesinde yararlı ve önemli bir değer olan ve balda en yüksek oranda bulunan aminoasit olan prolin, ballarda tebliğe göre 300 mg/kg’ın üzerinde olmalıdır. İncelenen bal numunelerinin prolin miktarı 281.61-2259.43 mg/kg aralığında değişim göstermiştir. İki bal numunesinin prolin miktarlarının limitin altında olduğu belirlenmiştir. Sonuç olarak, test edilen bal numunelerinin çoğunun kalite açısından gıda kodeksi ile uyumlu olduğu kanaatine varılmıştır.

Keywords

Bal, Prolin, Brix, Elektriksel iletkenlik, Nem

Project Number

Tubitak 1002-220O089

Determination of quality characteristics of some Monofloral, Polyfloral and Honeydew honeys in terms of physical properties and Proline content

Abstract

This study aims to investigate some physical properties and proline content of 95 different honey samples to reveal their characteristic features and evaluate their quality according to the Turkish Food Codex. The moisture content, which is highly important parameter in determining the shelf life of honeys, determined between 14.60% and 21.20% and these values were determined to be within the limits (<20%) except for four honey samples. The brix values of honey samples were examined between 77.23% and 83.60%, and they were found to be within the acceptable range. The other physical parameter, namely the electrical conductivity values of samples determined between 0.11 and 1.20 mS/cm. Proline, which is an important value in determining the type and maturity of honey and is the amino acid found in the highest amount in honey, should be above 300 mg/kg in honey, according to the communique. The proline amount of the honey samples examined varied between 281.61 and 2259.43 mg/kg. It was determined that the proline amount of two honey samples were below the limit. It was concluded that most of the tested samples were in compliance with the food codex in terms of quality standards.

Keywords

Honey, Proline, Brix, Electrical conductivity, Moisture

Project Number

Tubitak 1002-220O089

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