| Abstrakt: |
As the awareness of healthy life develops, the importance of functional foods increases. One of these foods is pomegranate molasses. It is noteworthy that the production and consumption in the Middle East and the world is increasing day by day. Pomegranate mollasses is obtained by pressing the pomegranate fruit and thickening the pomegranate juice in the open or under vacuum by heat treatment. It is a durable product because of high acidity and water soluble dry matter. It is used in soups, salads and special dishes (lahmacun, doner, meatball etc.). It has a high medical and nutritional value. It is a powerful antioxidant and rich in anthocyanins and other phenolic compounds. It has antitumoral, antimicrobial, antiinflammatory and antidiabetic properties. With the increasing demand in recent years, it has been observed that the quality of pomegranate molasses has decreased and additives such as glucose syrup, date syrup and lemon salt have been added. Especially in pomegranate molasses produced by traditional method, there are problems such as high temperature in open boiler and not paying attention to packaging. The purpose of this review is to emphasize the importance of pomegranate molasses, to point out its difference with pomegranate sour sauce and to draw attention to the production of high quality pomegranate molasses. [ABSTRACT FROM AUTHOR] |
