Akademik Veri Yönetim Sistemi
Food and Health, cilt.11, sa.4, ss.363-369, 2025 (TRDizin)
This study examined the physicochemical properties of industrial and traditionally produced pekmez samples available on the market and compared them with the Turkish Grape Pekmez Notification (2017/8) standards. Significant variability was observed in parameters such as °Brix, pH, ash content, HMF concentration, titratable acidity, water activity, and colour. °Brix values ranged from 69.03% to 80.73%, in consistent with Codex standards. One traditional sample had a pH of 4.76, placing classifying it as sour pekmez. Four industrially produced pekmez samples exceeded the 2.5% ash limit, but HMF concentrations varied widely, with one traditional sample surpassing the regulatory limit of 75 mg/kg limit. Titratable acidity ranged from 0.19% to 1.95%, and water activity values were between 0.59 and 0.74, indicating moderate to low water activity. Colour analysis revealed a spectrum from dark to lighter shades, with a shift from greenish to reddish hues, typical of grape pekmez. These findings underscore the impact of production methods on pekmez quality and variability.