Effect of Boiled Fruit Juices on Mineral Contents of Traditional Bread Produced in Turkey

Document Type : Research Article

Authors

1 Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42031 Konya, TURKEY

2 Department of Soil Science and Plant Nutrition, Faculty of Agriculture, University of Selçuk, 42031 Konya, TURKEY

Abstract

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.

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References

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Iranian Journal of Chemistry and Chemical Engineering
Volume 38, Issue 5 - Serial Number 97
September and October 2019
Pages 279-283

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