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

Yıl 2013, Cilt: 11 Sayı: 1, 46 - 52, 01.03.2013

Ayşe Özbey Nilgün Öncül Kader Erdoğan Zeliha Yıldırım Metin Yıldırım

Öz

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

Anahtar Kelimeler

Çalma pekmez, Physico-chemical properties, Microbiological quality

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

Öz

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

Anahtar Kelimeler

Çalma pekmez, Fizikokimyasal özellikler, Mikrobiyolojik kalite

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