Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation

Abstract

In the present study, “sweet pomegranate pekmez” (PP), was produced by three different methods as open pan evaporation (OPE), application of activated carbon prior to open pan evaporation (AC), and vacuum evaporation (VE). The effects of activated carbon treatment and production methods on pH, density, soluble solids, water activity, total phenolic content, HMF formation, mineral content, and texture characteristics were investigated. Textural properties of PP increased with increasing soluble solids content. HMF was not detected in AC and VE products. HMF content of OPE product was measured as 2.77 ± 0.28 mg.100 g. Activated carbon treatment resulted in significant reductions in mineral, HMF, and TPC contents of pekmez samples. HMF formation kinetics of PP was investigated at various accelerated storage temperatures. HMF formation was well described by the zero-order reaction model among five kinetic models applied. The rate of reaction was determined as highly temperature-dependent by an Arrhenius equation. Practical applications In recent years, consumer interest and demand for potentially health-promoting products has motivated the production of such food products. In this context, in this study, sweet pomegranate pekmez is introduced as a potentially healthy product produced by different methods, and the production stages and conditions that may enlighten the industrial production of this traditional product are provided. In addition, the application of activated carbon used in the production of pekmez has been presented as an alternative method to reduce the potential formation of HMF during heat treatment.