ÇORUM YÖRESİ BALLARININ BAZI KİMYASAL KALİTE PARAMETRELERİNİN DEĞERLENDİRİLMESİ

Yıl 2020, , 230 - 241, 15.01.2020

Nihal Güzel , K. Savaş Bahçeci

https://doi.org/10.15237/gida.GD19129

Cited By: 6

Öz

Bu araştırma, Çorum yöresi ballarının bazı kalite parametrelerinin belirlenmesi amacıyla gerçekleştirilmiş olup temin edilen 47 bal örneğinde pH, çözünür kuru madde, nem, serbest asitlik, HMF, kül, elektriksel iletkenlik, diastaz sayısı, şeker oranı gibi pek çok kalite parametresi değerlendirilmiştir. Ortalama değerler göz önüne alındığında pH 3.83 (3.55-4.20), çözünür kuru madde 81.5°Bx (76.8-83.8), nem %16.9 (14.5-21.7), serbest asitlik 32.2 meq/kg (21.1-47.8), HMF 3.5 mg/kg (0.3-36.5), kül %0.18 (0.02-1.58), elektriksel iletkenlik 350 µS/cm (205-674), diastaz sayısı 16.4 (0.1-32.2), glukoz %30.4 (26.0-34.3), fruktoz %35.3 (31.5-39.1), sukroz %0.34 (<0.05-4.64), glukoz ve fruktoz toplamı %65.8 (57.5-73.4) ve fruktozun glukoza oranı ise 1.16 (1.03-1.24) şeklinde sonuçlar elde edilmiştir. Bu veriler, genel olarak bal örneklerinin Türk Gıda Kodeksi Bal Tebliği’nde belirtilen yasal limitlere uygunluğunu ortaya koymaktadır. Bununla birlikte bir örnek nem ile glukoz ve fruktoz toplamı, üç örnek ise diastaz sayısı bakımından söz konusu mevzuata uymamaktadır.

Anahtar Kelimeler

Bal, Çorum, HMF, Şeker, Diastaz

Destekleyen Kurum

Hitit Üniversitesi

Proje Numarası

19004.15.004

Teşekkür

19004.15.004 numaralı proje kapsamında vermiş oldukları maddi destekten dolayı Hitit Üniversitesi Bilimsel Araştırma Projeleri Birimine ve bal örneklerinin temin edilmesini sağlayan Çorum İli Arı Yetiştiricileri Birliği yönetimi ve üyelerine teşekkür ederiz.

ASSESMENT OF SOME CHEMICAL QUALITY PARAMETERS OF HONEYS PRODUCED IN ÇORUM PROVINCE

Öz

This study was aimed to determine some quality parameters of honeys produced in Çorum province. Quality parameters such as pH, soluble solid, HMF, moisture content, electrical conductivity, ash, free acidity, diastase and sugar were evaluated for 47 honey samples. The mean values were determined as pH 3.83 (3.55-4.20), soluble solid 81.5°Bx (76.8-83.8), moisture 16.9% (14.5-21.7), free acidity 32.2 meq/kg (21.1-47.8), HMF 3.5 mg/kg (0.3-36.5), ash 0.18% (0.02-1.58), electrical conductivity 350 µS/cm (205-674), diastase activity 16.4 (0.1-32.2), glucose 30.4% (26.0-34.3), fructose 35.3% (31.5-39.1), sucrose 0.34% (<0.05-4.64), sum of glucose and fructose 65.8% (57.5-73.4) and the ratio of fructose to glucose 1.16 (1.03-1.24). The results generally show that honey samples were acceptable for legal limits according to Turkish Food Codex. However, one sample was not comply with the legislation in terms of moisture content and sum of glucose and fructose, and also three samples were not comply in terms of diastase number.

Anahtar Kelimeler

Honey, Çorum, HMF, sugar, diastase

Proje Numarası

19004.15.004

Kaynakça

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