Effect of Boiled Fruit Juices on Mineral Contents of Traditional Bread Produced in Turkey
نویسندگان
1 Department of Soil Science and Plant Nutrition, Faculty of Agriculture, University of Selçuk, 42031 Konya, TURKEY
2 Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42031 Konya, TURKEY
doi
10.30492/ijcce.2019.34232چکیده
In this study, the mineral contents of bread with boiled grape, date, carob and mulberry fruit juices at five different concentrations were determined. The fluctuations of B and Cu contents in bread with pekmez (molasses) were determined between 4.10 to 4.49 mg/kg and 2.74 and 3.34 mg/kg respectively. Ca, Mg, K, P and S were the main macro-elements of bread samples. The highest values of Ca were observed in samples with mulberry molasses (421 mg/kg - 826 mg/kg). The Ca content of bread with grape molasses ranged from 360 to 520 mg/kg, while Ca content of bread with carob molasses change between 396 and 582 mg/kg (p<0.05). K content of samples with carob molasses was higher than the others and ranged from 2321 mg/kg to 4719 mg/kg, followed by samples with mulberry, grape, and date palm molasses in descending order. The p content of the samples with carob molasses changed from 1249 to 1313 mg/kg. Results have exhibited the potential for the production of bread with boiled fruit juices of acceptable quality.
