{"id":17976,"date":"2015-04-07T16:10:10","date_gmt":"2015-04-07T13:10:10","guid":{"rendered":"http:\/\/balarisi.org\/?p=17976"},"modified":"2015-04-08T11:13:22","modified_gmt":"2015-04-08T08:13:22","slug":"turkiye-de-uretilen-ballarin-bazi-fizikokimyasal-ozellikleri","status":"publish","type":"post","link":"https:\/\/www.beyazkovan.com\/?p=17976","title":{"rendered":"T\u00fcrkiye\u2019 de \u00fcretilen ballar\u0131n baz\u0131 fizikokimyasal \u00f6zellikleri"},"content":{"rendered":"

Kadir Bayramba\u015f<\/strong>
\nY\u00fcksek Lisans Tezi, Ondokuz May\u0131s \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ G\u0131da M\u00fchendisli\u011fi Anabilim Dal\u0131, 2012, 80 s.
\nTEZ NO: 324497<\/strong>
\nSorgu Penceresine TEZ NO\u2019yu yazarak Ayr\u0131nt\u0131l\u0131 Bilgi ve PDF d\u00f6k\u00fcmana ula\u015fmak i\u00e7in t\u0131klay\u0131n\u0131z <\/a><\/span><\/p>\n

\u00d6ZET
\n<\/strong> Bu \u00e7al\u0131\u015fma\u2019da, T\u00fcrkiye\u2019nin \u00e7e\u015fitli b\u00f6lgelerinden, 2011 y\u0131l\u0131nda \u00fcretilmi\u015f 15 farkl\u0131 \u00e7e\u015fit (yayla, \u00e7am, kestane, kekik, ke\u00e7iboynuzu, lavanta, nane, anason, karaba\u015f otu, ay\u00e7i\u00e7e\u011fi, akasya, narenciye, bal\u0131, hindiba, anzer bal\u0131 ve deli bal\u0131) olmak \u00fczere toplam 48 adet bal\u0131n fizikokimyasal \u00f6zellikleri incelenmi\u015ftir. Yap\u0131lan analizler sonucunda, briks %78?84, su aktivitesi 0.5266?0.6435, viskozite 3.213?50.590 Pa.s, Renk de\u011ferleri L 22.27?36.18, a (?1.90)?3.78, b 2.86?15.60 aras\u0131nda belirlenmi\u015ftir. Bal \u00f6rneklerinde pH 3.03?4.88, serbest asitlik 11.62?43.82 meq\/kg, elektriksel iletkenlik 137.63?1661 \u00b5s\/cm, diastaz say\u0131s\u0131 2.5?23 aras\u0131nda de\u011fi\u015fmi\u015ftir. Y\u00fcksek bas\u0131n\u00e7l\u0131 s\u0131v\u0131 kromatografisi (HPLC) kullan\u0131larak, ballarda hidroksimetil furfural (HMF) i\u00e7erikleri en d\u00fc\u015f\u00fck 1.308 ve en y\u00fcksek 106.228 ve ortalama 12.061 mg\/kg olarak tespit edilmi\u015ftir. T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi (TGK)\u2019nde verilen ?ballar maksimum 40 mg\/kg HMF i\u00e7erebilir? s\u0131n\u0131r\u0131na g\u00f6re; ara\u015ft\u0131rma materyalimizden 3 adet bal \u00f6rne\u011fi s\u0131n\u0131r\u0131 a\u015fm\u0131\u015ft\u0131r. Ballarda \u00f6nemli bir kalite kriteri olan ve TGK Bal Tebli\u011fi\u2019ne g\u00f6re ballarda 300 mg\/kg\u2019dan az bulunmamas\u0131 istenen prolin en d\u00fc\u015f\u00fck 34.6, en y\u00fcksek 662.64 ve ortalama 287.09 mg\/kg saptanm\u0131\u015ft\u0131r. Ballarda hilelerin tespitinde de \u00f6nemli olan \u015fekerlerden fruktoz %46.36?58.96, glukoz %31.52?46.69, sakaroz %0.05?9.05, maltoz %0.01?6.32 olarak belirlenmi\u015ftir. Bal \u00f6rneklerinin tamam\u0131 fruktoz ve glikoz i\u00e7eri\u011fi y\u00f6n\u00fcnden TGK Bal Tebli\u011fi\u2019ne uygundur. Ancak sakaroz i\u00e7eri\u011fi bak\u0131m\u0131ndan analiz edilen \u00f6rnekler i\u00e7erisinden 1 adet bal\u0131n TGK Bal Tebli\u011fine uygun olmad\u0131\u011f\u0131 tespit edilmi\u015ftir.T\u00fcrkiye\u2019de ballar \u00e7ok kaliteli olmakla birlikte; \u00fcretim ve pazarlanmas\u0131nda dikkatli olunmal\u0131, hilelere f\u0131rsat vermemek i\u00e7in ilgili b\u00fct\u00fcn taraflar daha fazla gayret g\u00f6stermelidir. Sa\u011fl\u0131m\u0131za \u00f6nemli katk\u0131s\u0131 olan bal\u0131n bilin\u00e7li t\u00fcketimi sa\u011flanmal\u0131d\u0131r.
\nAnahtar Kelimeler: <\/strong> Bal; Diastaz; Fruktoz; Glukoz; HMF; Prolin<\/p>\n","protected":false},"excerpt":{"rendered":"

Kadir Bayramba\u015f Y\u00fcksek Lisans Tezi, Ondokuz May\u0131s \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ G\u0131da M\u00fchendisli\u011fi Anabilim Dal\u0131, 2012, 80 s. TEZ NO: 324497<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[37],"tags":[],"class_list":["post-17976","post","type-post","status-publish","format-standard","","category-yuksek-lisans-tezleri","yazarlar-kadir-bayrambas","anahtarkelimeler-bal","anahtarkelimeler-bal-analizi","anahtarkelimeler-bal-kalitesinin-tesbiti","anahtarkelimeler-bal-ozelliklerinin-karsilastirilmasi","anahtarkelimeler-bal-ve-yapisal-ozellikleri"],"_links":{"self":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17976","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17976"}],"version-history":[{"count":1,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17976\/revisions"}],"predecessor-version":[{"id":17977,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17976\/revisions\/17977"}],"wp:attachment":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}