Effect of boiled fruit juices on mineral contents of traditional bread produced in Turkey

Document Type: Research Article


1 Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42079 Konya, TURKEY

2 selçuk unıvesty Konya/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 4.10 to 4.49 mg/kg and 2.74 and 3.34 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 (421 mg/kg - 826 mg/kg). The Ca content of bread with grape molasses ranged from 360 to 520 mg/kg, while Ca content of bread with carob molasses change between 396 and 582 mg/kg (p


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