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

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 ۴.۱۰ to ۴.۴۹ mg/kg and ۲.۷۴ and ۳.۳۴ 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 (۴۲۱ mg/kg - ۸۲۶ mg/kg). The Ca content of bread with grape molasses ranged from ۳۶۰ to ۵۲۰ mg/kg, while Ca content of bread with carob molasses change between ۳۹۶ and ۵۸۲ mg/kg (p<۰.۰۵). K content of samples with carob molasses was higher than the others and ranged from ۲۳۲۱ mg/kg to ۴۷۱۹ 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 ۱۲۴۹ to ۱۳۱۳ mg/kg. Results have exhibited the potential for the production of bread with boiled fruit juices of acceptable quality.

کلیدواژه ها:

Concentrated juices ، Bread ، Elements ، ICP-AES