Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi) |
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| Authors: | Ilkay Tosun N Sule Ustun |
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| Affiliation: | Ondokuz Mayis University, Faculty of Agriculture, Department of Food Engineering, Kurupelit, Samsun, Turkey |
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| Abstract: | Effects of storage period on hydroxymethylfurfural, pH and colour were studied in white hard grape pekmez (Zile pekmezi), a Turkish traditional product. Pekmez samples were stored at 20 °C for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time. |
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| Keywords: | Pekmez Zile pekmezi White hard grape pekmez Hydroxymethylfurfural Colour |
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