The Composition of Powder Beverages Produced in Samsun (Turkish with English Abstract)

Öz

In this study, a total of 17 powder beverages were examined. For this purpose. 5 lemon, 4 orange, 5 apple and 3 strawberry powder samples were collected and analysed. The mean value of the investigate parameters for lemon, orange, apple and strawberry powder beverage samples were respectively determined as follow. Ascorbic acid 9.43, 42.72, 36.33, 21.56 mg/100 g; pH 2.33, 2.42, 2.58, 2.58; total acidity 3..35, 4.02, 2.73, 2.34%; formol number 0.8, 1.75, 1.2, 0; water 0.92, 1.09, 1.00, 0.88%; ash 0.70, 0.74, 0.59, 0.91%; invert sugar 1.21, 1.40, 1.64, 1.30%; sucrose 87.79, 87.71, 88.52, 88.57%. Also as a result of artificial color determination 16.1 mg/kg Tartarazin in a lemon powder beverage sample; respectively 112.29+64.3, 122.6+327.4, 95.76+138.85 mg/kg Sunset Yellow+Tartarazin in 3 orange powder beverage samples and respectively 162.21, 251.01, 261.10 mg/kg Ponceau 4 R in 3 strawberry powder beverage samples were found.  

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Samsun’da Üretilen Meyve Tozlarının Bileşimi

Öz

Bu çalışmada 5 adet limon, 4 adet portakal, 5 adet elma ve 3 adet çilek olmak üzere toplam 17 adet meyve tozu örneğinin bileşimi incelenmiştir. Limon, portakal, elma ve çilek tozlarında incelenen niteliklere ait ortalama değerler sırasıyla şöyledir. Askorbik asit 9.43, 42.72, 36.33, 21.56 mg/100 g; pH 2.33, 2.42, 2.58, 2.58; toplam asitlik %3..35, 4.02, 2.73, 2.34; formol sayısı 0.8, 1.75, 1.2, 0; nem % 0.92, 1.09, 1.00, 0.88; kül %0.70, 0.74, 0.59, 0.91; invert şeker %1.21, 1.40, 1.64, 1.30; sakkaroz %87.71, 88.52, 88.57. Ayrıca yapay boya tayini sonucunda 1 limon tozu örneğinde 16.1 mg/kg Tartarazin: 3 portakal tozu örneğinde sırasıyla 112.29+64.3, 122.6+327.4, 95.76+138.85 mg/kg Sunset Yellow+Tartarazin; 3 çilek tozu örneğinde sırasıyla 162.21, 251.01, 261.10 mg/kg Ponceau 4R saptanmıştır.   

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