AN IMPROVED DIFFERENTIAL SCANNING CALORIMETRY STUDY FOR THERMAL PROPERTIES OF PEKMEZ SAMPLES ADULTERATED WITH SUGAR SYRUP

Authors : Nesimi Aktaş

Pages : 132-141

Doi:10.15237/gida.GD23123

View : 91 | Download : 119

Publication Date : 2024-02-14

Article Type : Research Paper

Abstract :This research was carried out to determine the pH, titratable acidity, ash, specific gravity, color (L*, a*, b*), water activity, electrical conductivity, glass transition temperature (Tg) and melting characteristics of grape and mulberry pekmez samples adulterated with different levels (10%, 30%, 50%) of high fructose corn syrup (HFCS). Ash, titratable acidity and electrical conductivity values have decreased significantly (P<0.05) with the level of adulteration and determined that these properties can be used as a criterion in the determination of adulteration. Two glass transition temperatures occurring between -25.64℃ to -32.58℃ (Tg1) and 23.29℃ to 31.22℃ (Tg2) were detected in all pekmez samples. The single glass transition temperature was determined in the pekmez samples diluted with water, and both the glass transition temperatures and the onset, peak, end temperatures and enthalpy values of the melting peaks increased significantly with the increase in the amount of adulteration (P<0.05).
Keywords : Pekmez, differential scanning calorimetry, camsı değişim sıcaklığı, tağşiş, şeker şurubu

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