Comparison of some properties on the different types of pestil: a traditional product in Turkey

被引:15
作者
Cagindi, O [1 ]
Otles, S [1 ]
机构
[1] Ege Univ, Dept Food Engn, TR-35100 Izmir, Turkey
关键词
apricot; dried fruit; grape; mulberry; pestil;
D O I
10.1111/j.1365-2621.2005.00962.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Pestil is a traditional dried fruit snack, which is consumed in Turkey. Wheat starch is mixed with different clarified fruit juices such as grape, mulberry, apricot or plum and cooked using traditional techniques. In this work the proximate chemical composition (moisture, ash, fat, crude protein and total carbohydrate), energy value and thickness of grape, apricot and mulberry pestils were investigated. The colour properties (Hunter L, a and b) were determined by a Minolta Chroma-Meter and the mineral content (Ca, Fe, K, Mg, Na, Cu, Zn, Mn) of each product was determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). The carbohydrate value of pestil samples ranged between 73.7 and 82.4% and energy value was between 321.5 and 356.4 kcal 100 g(-1). Mulberry pestil was a better source of energy than grape and apricot pestils. Apricot pestils were rich in calcium, sodium and zinc, and mulberry pestil samples were rich in magnesium.
引用
收藏
页码:897 / 901
页数:5
相关论文
共 13 条
[1]  
ACIKGOZ N, 1994, 3 TURK FIELD CROPS C, P264
[2]  
ACIKGOZ N, 1997, AR S 97 BILD 24 26 K
[3]  
ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS-AOAC, 1980, OFF METH AN
[4]  
Eksi A., 1984, GIDA, V9, P263
[5]  
IUPAC, 1979, INT UN PUR APPL CHEM
[6]   Sun and artificial air drying kinetics of some agricultural products [J].
Karathanos, VT ;
Belessiotis, VG .
JOURNAL OF FOOD ENGINEERING, 1997, 31 (01) :35-46
[7]   Hot air and sun drying of grape leather (pestil) [J].
Maskan, A ;
Kaya, S ;
Maskan, M .
JOURNAL OF FOOD ENGINEERING, 2002, 54 (01) :81-88
[8]   DRYING OF APPLE PUREES [J].
MOYLS, AL .
JOURNAL OF FOOD SCIENCE, 1981, 46 (03) :939-942
[9]  
Mujumdar AS., 2000, Mujumdar's practical guide to industrial drying, P1
[10]  
Nas S., 1987, BILIM TEKNIK, V12, P347