传统生产的各种类型的PEKMEZ-Part I的营养特征和功能特征
Nazik Meziyet Dilek1, Ali Samet Babaoğlu2, Kubra Unal2
1Department of Nutrition and Dietetics Akşehir Kadir Yallagöz School of Health, Selçuk University Konya Türkiye.
Food science & nutrition
|July 18, 2025
概括
这项研究分析了八种传统的土耳其派克梅兹品种,揭示了重要的营养价值,特别是维生素C和必需氨基酸,如氨酸. 调查结果突出显示,佩克梅兹是一种功能性食品,具有提高生产潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 农业生产 农业生产
背景情况:
- 派克梅兹是一种传统的水果糖,是土耳其美食的主食.
- 其多样化的水果来源表明其营养成分不同.
- 了解这些特征对于促进其功能性食品地位至关重要.
研究的目的:
- 评估八种传统的皮克梅斯品种的营养成分和功能性质.
- 为了确定安迪兹,梨,阿罗尼亚,白色木,黑色木,胡卜,石榴和葡萄的关键营养差异.
- 评估佩克梅兹作为功能性食物来源的潜力.
主要方法:
- 从土耳其当地生产商那里收集了八种传统的皮克梅兹品种的样本.
- 分析包括总可溶性固体,基甲基 (HMF),糖 (果糖占主导地位),维生素C和必需氨基酸 (氨酸占主导地位).
- 主要成分分析 (PCA) 用于根据营养特征区分样品.
主要成果:
- 总溶性固体在55.36%至80.92%之间;总糖在40.74至44.88g/100g之间.
- 维生素C度从18.74到109.69毫克/公斤不等;氨酸是最丰富的必需氨基酸.
- 安迪兹佩克梅兹 (PT1) 的HMF含量最低,维生素C含量最高;黑木佩克梅兹 (PT5) 的必需氨基酸含量最高 (不包括氨酸).
结论:
- 佩克梅斯表现出丰富的营养成分,包括必不可少的氨基酸,如氨酸,有利于生长.
- 确定了营养特征的品种差异,例如HMF和维生素C水平.
- 调查结果支持推广佩克梅斯作为一种功能性食品,并为生产者提供指导,以提高营养价值和可销售性.
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