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Abstract
This study was conducted to determine some properties of mulberry pekmez containing 0% (control group-without Cornelian cherry), 10% and 20% Cornelian cherry (Cornus mas L.) fruit. Significant differences were determined between the samples in terms of water, soluble dry matter, sucrose, total sugar, pH, titratable acidity, electrical conductivity, and viscosity (p < 0.05). Sensory analysis indicated that Cornelian cherry added-pekmez has higher scores than control group. In addition, the panellists favoured the pekmez with 20% of Cornelian cherry added. The addition of Cornelian cherry produced a new type of pekmez, which retains acceptable quality, that Cornelian cherry may enhance invert sugar, some minerals including Ca, K, Fe, and Zn and sensory quality. Element analyses were performed by X-ray fluorescence spectrometry; K, Ca, and Fe concentrations of the mulberry pekmez were increased by increasing levels of Cornelian cherry.
ACKNOWLEDGMENTS
The authors are grateful to Yedigöl (Yolbilen) Village (İspir/ Erzurum, Turkey) villager for their help, advice, and sensory analysis. We thank to students of Oltu Technical Vocational School for their help sensory analysis. We thank Dr. Ali Gurol, Dr. Faruk Demir, and Prof. Dr. Yusuf Sahin (Department of Physic, Atatürk University, Erzurum, Turkey) for their help in the mineral determination, and Prof. Dr. Ramazan Cakmakci (Atatürk University, Faculty of Agriculture, Department Agron, Erzurum, Turkey) for his kind help with the statistical analysis.
