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Melons of Central Asia
Published in Raymond Cooper, Jeffrey John Deakin, Natural Products of Silk Road Plants, 2020
Ravza F. Mavlyanova, Sasha W. Eisenman, David E. Zaurov
Other products are melon syrup (called melon honey in Russian and locally known as pekmez), melon jam, and pastila, which is a type of confectionary made with egg whites. Melon syrup is prepared by crushing and pressing pulp. The juice is then boiled. Melon syrup contains 60% sugars, and the final yield is 5%–8% by weight of the starting raw materials. Melon jam is prepared by cutting fruit into pieces, sieving, mixing with sugar or molasses and then boiling to the desired consistency. Citric acid (at a rate of 6–10 g/1 kg of product) is added to improve taste. The yield of jam is typically 25%–35% of the weight of the raw melon. Melon may also be stored by freezing. Pieces of melon are placed in jars immersed in 30% sugar or honey syrup, which is then frozen at a temperature of −16°C to −17°C.
Effect of Short-Chain Fatty Acids Produced by Probiotics
Published in Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani, Lactic Acid Bacteria, 2020
Milena Fernandes da Silva, Meire dos Santos Falcão de Lima, Attilio Converti
Nutritional supplements simultaneously containing probiotics and prebiotics, which are called synbiotics, impart health benefits in a synergistic way (Rivero-Gutiérrez et al. 2017). Such a synergism during anaerobic bacterial fermentation (Pluznick 2017) leads to the formation of key metabolites such as short-chain fatty acids (SCFAs) (Pessione et al. 2015, Pekmez et al. 2019), which are readily absorbed in the large bowel and are generally thought to promote health (Roy et al. 2006). SCFAs are carboxylic acids with a low number of carbons (from 1 to 6) in their hydrocarbon chain, mainly acetate (C2:0), propionate (C3:0), and butyrate (C4:0) (Rodrigues et al. 2016).
Functional Foods Continued
Published in Robert Fried, Richard M. Carlton, Type 2 Diabetes, 2018
Robert Fried, Richard M. Carlton
It is presently not possible to pinpoint that, but The International Journal of Food Science and Nutrition published a report titled “Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples.” The investigators reported that the mineral contents of four mulberry fruits, and their pekmez samples growing particularly in the Malatya province, in Turkey, were found to contain high amounts of calcium, potassium, magnesium, sodium, phosphorus and sulfur, ranked in that order.
Assessment of toxic element content of some grape molasses produced by conventional and industrial techniques: insights into human safety
Published in Toxin Reviews, 2021
Sinem Helvacıoğlu, Mohammad Charehsaz, Onur Erdem, Ahmet Aydın
Grape molasses (known as a pekmez in Turkish language) is a popular processed product obtained after condensing grape juice with dark colored, sweet, and viscous liquid characteristics. It is estimated that 657,000 tons of grapes are used to produce grape molasses annually in Turkey (Tosun et al. 2014). Even though molasses contains vitamins and minerals such as B6, calcium, potassium, copper, iron, magnesium, manganese, and selenium, it is also very high in sugar. Excess sugar intake has been linked to some chronic disease, including diabetes, cardiovascular problems, and obesity (Ludwig et al. 2001, Schulze et al. 2004, Yang et al. 2014). Although molasses has been produced in Turkey for a long time in a significant amount, the production technique has not changed much until the last 10–15 years and molasses production is still being done according to traditional methods, even if it is not for commercial purposes, especially in rural areas (Batu 2006).