2nd International Symposium On Biotechnology (2024), [363-370]
AUTHOR(S) / АУТОР(И): Mirjana Radovanović, Marija Jovićević, Nemanja Miletić, Marko Petković, Vesna Đurović:
E-MAIL: mira.radovanovic@kg.ac.rs
DOI: 10.46793/SBT29.47MR
ABSTRACT / САЖЕТАК:
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.
KEYWORDS / КЉУЧНЕ РЕЧИ:
plum, pekmez, hydroxymethylfurfural
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