Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/20605
Title: FORMATION OF HYDROXYMETHYLFURFURAL DURINGTHE INDUSTRIAL PRODUCTION OF PLUM PEKMEZ
Authors: Radovanović, Mirjana
Jovićević, Marija
Miletic, Nemanja
Petković, Marko
Djurovic, Vesna
Issue Date: 2024
Abstract: It was analyzed the industrial plum pekmez production: blanching, mashing, cooking blanched plum pulp with invert sugar solution and caramel, final heat treatment, cooling pekmez and surface treatment. The aim was to determine the critical stages in which hydroxymethylfurfural (HMF) forms. HMF is synthesized by the thermal sugar decomposition or as one product of the Maillard reaction and can be an indicator of the thermal degree of food processing. Also, HMF is a quality parameter of food due to its potentially harmful effect on consumer health. The cooking blanched plum pulp was a critical stage when the HMF content was significant increased.
URI: https://scidar.kg.ac.rs/handle/123456789/20605
Type: conferenceObject
DOI: 0.46793/SBT29.47MR
Appears in Collections:Faculty of Agronomy, Čačak

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