Abstract
<p><em>Pekmez, which has been produced for a long time in Turkey, is one of the popular and traditional Turkish foods (Tosun &amp; Üstün, 2003</em><em>; Celik &amp; Surucuoglu, 2005)</em><em>. Although it is not very common, it is being tried in houses and production places in some countries where Turks live. </em><em>Pekmez is produced </em><em>primarily from grapes (Alpaslan &amp; Hayta, 2002; Sürücüoglu &amp; Celik, 2005; Batu et al., 2007). Grapes suitable for fruit juice yield, sugar content, acid value and ripening time are suitable for molasses production.Turkey</em><em>, approximately 4185.126 tons of grapes are produced per year (TUIK, 2012), and approximately 30% of the grapes produced in Turkey are used for pekmez, wort and sausage with pekmez production in a year. In this study, some information is given on Molasses (produced in another country), production stages, effects on health and the relevant regulations and in terms of product chemical and microbiological characteristics. </em></p>
Highlights
Our country has suitable climatic and soil conditions due to its viniculture in terms of its geographical position on the world
Grapes suitable for fruit juice yield, sugar content, acid value and ripening time are suitable for molasses production.Turkey, approximately 4185.126 tons of grapes are produced per year (TUIK, 2012), and approximately 30% of the grapes produced in Turkey are used for pekmez, wort and sausage with pekmez production in a year
The total population of Kulu, which is a district of Konya province, is over 70.000 and this number is doubled in summer with the majority population coming from Sweden
Summary
Food Science and Nutrition Studies ISSN 2573-1661 (Print) ISSN 2573-167X (Online). Production and Characteristics of a Turkish Traditional Food in Another Country (Jonkoping-Sweden): Molasses. Akan1* & Yahya Özdogan Department of Nutrition and Dietetics, Ankara Yildirim Beyazit University, Ankara, Turkey * Lale Sariye Akan, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara Yildirim Beyazit University, 06450, Ankara, Turkey. Received: September 15, 2018 Accepted: September 28, 2018 Online Published: October 4, 2018 doi:10.22158/fsns.v2n2p33
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