Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation

Abstract

In the present study, “sweet pomegranate pekmez” (PP), was produced by three different methods as open pan evaporation (OPE), application of activated carbon prior to open pan evaporation (AC), and vacuum evaporation (VE). The effects of activated carbon treatment and production methods on pH, density, soluble solids, water activity, total phenolic content, HMF formation, mineral content, and texture characteristics were investigated. Textural properties of PP increased with increasing soluble solids content. HMF was not detected in AC and VE products. HMF content of OPE product was measured as 2.77 ± 0.28 mg.100 g. Activated carbon treatment resulted in significant reductions in mineral, HMF, and TPC contents of pekmez samples. HMF formation kinetics of PP was investigated at various accelerated storage temperatures. HMF formation was well described by the zero‐order reaction model among five kinetic models applied. The rate of reaction was determined as highly temperature‐dependent by an Arrhenius equation. Practical applications In recent years, consumer interest and demand for potentially health‐promoting products has motivated the production of such food products. In this context, in this study, sweet pomegranate pekmez is introduced as a potentially healthy product produced by different methods, and the production stages and conditions that may enlighten the industrial production of this traditional product are provided. In addition, the application of activated carbon used in the production of pekmez has been presented as an alternative method to reduce the potential formation of HMF during heat treatment.

Physicochemical properties of pine cone molasses (pekmez) from Pinus nigra and Pinus brutia in Osmaniye

“…It is revealed that the grape molasses contained mineral matters such as Ca, B, Cr, Fe, K, Zn, Cu, Mg and the concentration of these minerals were affected many factors such as climatic conditions, process, grounding of grapes, boiling procedure and grape varieties, skin properties etc. Especially Fe and Cr concentration of grape molasse are higher then other minerals (Altiok et al, 2021; Ascı & Baydar, 2021). The researchers showed that the predominant mineral of pomegranate juice was K 1310 ± 20 mg/L, followed by P, Mg, Ca and Na at different concentrations 141 mg/L, 53 mg/L, 46 mg/L, 25 mg/L respectively (Akbulut & Özcan, 2008).…”

“…These values were found as 682.9 ppm, 13,932 ppm, 402.5 ppm, 69.5 ppm, 30.9 ppm, 140.3 ppm, and 70.6 ppm respectively (Akbulut & Özcan, 2008). Pekmez production methods significantly affected the mineral composition of the samples, and while P and K concentrations were lower in grape molasses compared with pomegranate juice, Ca, Mg and Na contents increased significantly during molasses processing and our results are similar with those obtained by other researchers in terms of mineral concentrations of pine cone molasses (Akpınar, 2010;Altiok et al, 2021;Ascı & Baydar, 2021). It is reported that the pine cone mineral contents that grown in Kastamonu region varied from 497 mg/L to 6595 mg/L, Ca and K were main minerals in pine cone molasses due to that research (Incemehmetoglu, 2021).…”

“…The CIE L *, a * and b * values of pine cone molasses were determined by a colorimeter (Model CR‐400, Konica‐Minolta, Osaka, Japan) (Altiok et al, 2021).…”

“…The CIE L*, a* and b* values of pine cone molasses were determined by a colorimeter (Model CR-400, Konica-Minolta, Osaka, Japan) (Altiok et al, 2021). (Akbulut and Ozcan2008) F I G U R E 2 Flow chart of molasses (pekmez) production from pine cones (Pinus nigra and Pinus brutia).…”

Improvement of Physicochemical Properties of Refined Peanut Oil with Dried Olive Leaf: Gray Scale Optimization

“…The CIE L*, a* and b* values of peanut oil samples (control,2.5,5,7.5%) were determined by a colorimeter (Model CR-400, Konica-Minolta, Osaka, Japan) and ΔE,Chroma and hue angle were determined according to the equations as below [19].…”