Determination of some physicochemical properties of different type of molasses (pekmez) produced by traditional methods in Samsun region

Molasses (pekmez), one of our most important traditional foods with a long history in Turkey, is commonly produced from grapes, but many products with high sugar content can also be used for this purpose. In addition to industrial production, traditional production methods are still widely used in molasses production. Both the factors related to the raw material and the process conditions used during production are extremely effective on the characteristics of molasses obtained. In this study, six types [grape molasses (n=10), mulberry molasses (n=13), apple molasses (n=9), pear molasses (n=11), sugar beet molasses (n=15) and persimmon molasses (n=7)] and total of 65 molasses samples produced with traditional methods in Samsun region were analyzed. Water-soluble dry matter, pH, total acidity, ash, electrical conductivity, total phenolic substance, total flavonoid, antioxidant capacity, browning level, HMF, sugar, organic acid and color analyzes were performed in all molasses samples. Considering the average values on the basis of molasses varieties, the water-soluble dry matter contents of all molasses varieties were found to be above 70°Bx. Apple molasses samples with the lowest average pH value (3.87) had also the highest total acidity value with 1.19%. It was observed that mulberry and persimmon molasses had higher average values than other varieties in terms of both ash content and electrical conductivity. Grape and sugar beet molasses samples had significantly lower total phenolic content than other molasses varieties. In terms of total flavonoids, apple and pear molasses samples were found to have high scores. It was determined that the antioxidant capacities of the samples rich in phenolic components were also high. In terms of sugar composition, especially considering the sucrose and fructose/glucose ratios, it was evaluated that some grape molasses samples were adulterated. The results obtained on the organic acid profile, especially considering the tartaric acid, also confirm the aforementioned adulteration in grape molasses samples. It was determined that the data varied a wide range in terms of browning level, color and HMF. Especially at the point of HMF, considering the average data for all molasses varieties, obtained results were above the limits specified in the current legislation.