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Full-Text Articles in Forest Sciences
Composition Of Honeys Collected From Eastern And South-Eastern Anatolia And Effect Of Storage On Hydroxymethylfurfural Content And Diastase Activity, Hayrullah Yilmaz, Ömer İrfan Küfrevi̇oğlu
Composition Of Honeys Collected From Eastern And South-Eastern Anatolia And Effect Of Storage On Hydroxymethylfurfural Content And Diastase Activity, Hayrullah Yilmaz, Ömer İrfan Küfrevi̇oğlu
Turkish Journal of Agriculture and Forestry
The chemical composition of honeys produced in Eastern and South-Eastern Anatolia (Turkey) was studied. For this aim, the composition of 45 honey samples collected from the mentioned regions and the effect of one year storage (20 ± 5ºC) on the diastase activity and hydroxymethylfurfural (HMF) content were determined. Compositional data measured in the fresh honeys were HMF, diastase number, moisture, invert sugar, sucrose, ash, proline, pH, free acid and lactone. Average values were as follows: HMF 3.3 mg kg^{-1}, diastase number 14.6, moisture 16.0%, invert sugar 70.3%, sucrose 1.8%, ash 0.1%, proline 53.0 mg/100g; pH 3.8, free acid 22.3 meq …
Physical And Chemical Characteristics Of Taro [Colocasia Esculenta (L.) Schott] Corms And Processing To Chips And Puree, Mevlüt Şen, Atti̇la Akgül, Musa Özcan
Physical And Chemical Characteristics Of Taro [Colocasia Esculenta (L.) Schott] Corms And Processing To Chips And Puree, Mevlüt Şen, Atti̇la Akgül, Musa Özcan
Turkish Journal of Agriculture and Forestry
This study was carried out to establish some physical properties and proximate chemical compositions of taro corms collected from Anamur and Bozyazı in İçel province, Turkey. A total of two taro corms from different sources were evaluated for pH, dry matter, crude protein, crude cellulose unrefined oil, starch, invert sugar, total sugar, ash, Ca, Mg ve K. French fries produced from the corms were evaluated on composition and sensory properties. The samples collected from Anamur and Bozyazı differed in some parameters. Taro corms were rich in starch, magnesium and potassium. Sensory analysis of the products showed no difference between the …