Author(s) |
City |
Pestil Type |
L*
|
a*
|
b*
|
Thickness (mm) |
KARAOGLU et al. 2020KARAOGLU, M. M.; et al. Effect of whole grain flours on the overall quality characteristics of mulberry pestil. Quality Assurance and Safety of Crops and Foods, v.12, n.1, p.67-75, 2020. Available from: <Available from: https://doi.org/10.15586/qas.v12i1.704 >. Accessed: Apr. 25, 2022. doi: 10.15586/qas.v12i1.704. https://doi.org/10.15586/qas.v12i1.704...
|
Malatya |
Mulberry |
20.99 |
5.88 |
2.29 |
0.92-1.2 |
YUKSEL ET AL. 2020YUKSEL, F. et al. Investigation of some physicochemical, color and sensory properties of mulberry pestils enriched with coconut flour. GÜFBED/GUSTIJ, v.10, n.1, p.43-50. 2020. Available from: <Available from: https://doi.org/10.17714/gumusfenbil.545872 >. Accessed: Apr. 25, 2022. doi: 10.17714/gumusfenbil.545872. https://doi.org/10.17714/gumusfenbil.545...
|
Gümüşhane |
Mulberry |
40.44- 44.36 |
7.21- 12.18 |
16.48- 29.37 |
|
SUNA & OZKAN-KARABACAK, 2019SUNA, S.; OZKAN-KARABACAK, A. Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods. Journal of Food Processing and Preservation, v.43, n.8, e14051. 2019. Available from: <Available from: https://doi.org/10.1111/jfpp.14051 >. Accessed: Apr. 25, 2022. doi: 10.1111/jfpp.14051. https://doi.org/10.1111/jfpp.14051...
|
Bursa |
Mulberry |
28.57- 35.42 |
4.44-8.15 |
11.15-19.06 |
|
OZALTIN et al. 2018OZALTIN, K. E.; CAGINDI, O. Üzüm pestili üretiminde üzüm posasının kullanımı. BAHÇE, v. 47, n.1 (Özel Sayı 1), p. 321- 326, 2018. Available from: < Available from: https://app.trdizin.gov.tr/publication/paper/detail/TWprM016TXpNdz09 >. Accessed: April, 25, 2022. https://app.trdizin.gov.tr/publication/p...
|
Manisa |
Grape |
27.25-48.87 |
2.94-22.42 |
4.01-34.80 |
|
NAKILCIOGLU-TAS et al.2018NAKILCIOGLU-TAS, E. et al. The Determination of Some Physical, Chemical and Sensory Properties of Pestil Containing Carob Flour at Different Ratio. Turkish Journal of Agriculture-Food Science and Technology, v.6, n.8, p.945-952, 2018. Available from: <Available from: https://doi.org/10.24925/turjaf.v6i8.945-952.1445 >. Accessed: Apr. 25, 2022. doi: 10.24925/turjaf.v6i8.945-952.1445. https://doi.org/10.24925/turjaf.v6i8.945...
|
İzmir |
Mulberry |
36.46-38.42 |
1.84-7.72 |
(-1.55)-1.75 |
0.91-1.02 |
ULUSAL-BAYRAM, 2018ULUSAL-BAYRAM, H. Geleneksel Gümüşhane pestil ve kömesinin üretim yöntemlerinin ve kalite parametrelerinin incelenmesi / Determine production methods and quality parameters of Gumushane pestil and Kome. Yüksek Lisans Tezi, Karadeniz Teknik Üniversitesi Fen Bilimleri Enstitüsü Kimya Anabilim Dalı, 2018. Available from: <Available from: https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp >. Accessed: Apr. 25, 2022. https://tez.yok.gov.tr/UlusalTezMerkezi/...
|
Gümüşhane |
Mulberry |
37.11-46.61 |
7.10-12.10 |
12.25-25.28 |
0.6-1.11 |
BALTACI & AKSIT, 2016BALTACI, C.; AKSIT, Z. Validation of HPLC method for the determination O5-fHydroxymethylfurfural İn pestil, köme, jam, marmalade and pekmez. Hittite Journal of Science and Engineering, v.3, n.2, p.91-97, 2016. Available from: <Available from: https://doi.org/10.17350/HJSE19030000037 >. Accessed: Apr. 25, 2022. doi: 10.17350/HJSE19030000037. https://doi.org/10.17350/HJSE19030000037...
|
Trabzon-Gümüşhane |
Mulberry |
|
|
|
|
BALTACI et al. 2016BALTACI, C. et al. Investigation of Hydroxymethylfurfural Formation in Herle. Int J Food Prop., v.19, n.12, p.2761-2768, 2016. Available from: <Available from: https://doi.org/10.1080/10942912.2016.1144612 >. Accessed: Apr. 25, 2022. doi: 10.1080/10942912.2016.1144612. https://doi.org/10.1080/10942912.2016.11...
|
Gümüşhane |
|
44.75-26.99 |
7.37-11.40 |
14.48-23.11 |
|
BOZ et al. 2016BOZ, H.; et al. The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil). Quality Assurance and Safety of Crops and Foods, v.8, n.4, p.493-500, 2016. Available from: <Available from: https://doi.org/10.3920/QAS2014.0558 >. Accessed: Apr. 25, 2022. doi: 10.3920/QAS2014.0558. https://doi.org/10.3920/QAS2014.0558...
|
Erzurum |
Mulberry |
31.64-35.86 |
5.33-9.41 |
0.63-8.55 |
|
KAMILOGLU & CAPANOGLU, 2014KAMILOGLU, S.; CAPANOGLU, E. In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties. Int J Food Sci Tech., v.49, p.1027-1039, 2014. Available from: <Available from: https://doi.org/10.1111/ijfs.12396 >. Accessed: Apr. 25, 2022. doi: 10.1111/ijfs.12396. https://doi.org/10.1111/ijfs.12396...
|
|
Grape, mulberry, apricot, plum |
|
|
|
|
YILDIZ, 2013YILDIZ, O. Physicochemical and sensory properties of mulberry products: Gumushane pestil and kome. Turkish Journal of Agriculture and Forestry, v.37, n.6, p.762-771, 2013. Available from: <Available from: https://doi.org/10.3906/tar-1301-41 >. Accessed: Apr. 25, 2022. doi: 10.3906/tar-1301-41. https://doi.org/10.3906/tar-1301-41...
|
Gümüşhane |
Mulberry |
35.85-38.54 |
3.56-6.23 |
5.75-9.58 |
|
KESER et al. 2013KESER, S. et al. Total phenolic contents and free-radical scavenging activities of grape (Vitisvinifera L.) and grape products, International Journal of Food Sciences and Nutrition, v.64, n.2, p.210-216, 2013. Available from: <Available from: https://doi.org/10.3109/09637486.2012.728199 >. Accessed: Apr. 25, 2022. doi: 10.3109/09637486.2012.728199. https://doi.org/10.3109/09637486.2012.72...
|
Elazığ |
Grape |
|
|
|
|
CANDEMIR et al. 2013CANDEMIR, A. et al. Üzüm ürünlerinin biyokimyasal özelliklerinin belirlenmesi. Selçuk Tarım ve Gıda Bilimleri Dergisi, v. 27 (Özel Sayı), 2013. Available from: <Available from: http://sjafs.selcuk.edu.tr/sjafs/article/view/443#:~:text=%C3%9CZ%C3%9CM%20%C3%9CR%C3%9CNLER%C4%B0N%C4%B0N%20B%C4%B0YOK%C4%B0MYASAL%20%C3%96ZELL%C4%B0KLER%C4%B0N%C4%B0N%20BEL%C4%B0RLENMES%C4%B0,Ahmet%20Candemir%2C%20Ali&text=Yap%C4%B1lan%20analizler%20sonucunda%20en%20y%C3%BCksek,kg%20olarak%20beyaz%20%C5%9Farapta%20belirlenmi%C5%9Ftir >. Accessed: Apr. 25, 2022. http://sjafs.selcuk.edu.tr/sjafs/article...
|
Ege Bölgesi |
Grape |
|
|
|
|
BOZ, 2012BOZ, H. Dut pestilinın kimyasal, dokusal ve duyusal özelliklerine buğday unu, sakkaroz şurubu, glikoz şurubu ve pişirme süresinin etkileri/ The effects of wheat flour, sucrose syrup, glucose syrup and cooking time on chemical, textural and sensorial properties of mulberry leather (pestil). 2012. 194p. Doktora Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Erzurum, Türkiye, Available from: <Available from: https://avesis.atauni.edu.tr/yonetilen-tez/9c9dfb5a-f5b3-491a-9f5b-57101cb04b38/dut-pestilininkimyasal-dokusal-ve-duyusal-ozelliklerine-bugday-unu-sakkaroz-surubu-glikoz-surubu-ve-pisirme-suresininetkileri >. Accessed: Apr. 25, 2022. https://avesis.atauni.edu.tr/yonetilen-t...
|
Erzurum |
Mulberry, Grape |
|
|
|
|
KALKISIM, 2012KALKISIM, O.; OZDEMIR, M. Pestil ve köme teknolojisi. 1. Baskı. Gümüşhane. 2012. Available from: <Available from: https://kutuphane.gumushane.edu.tr/media/uploads/kutuphane/files/pestil_kome.pdf >. Accessed: Apr. 25, 2022. https://kutuphane.gumushane.edu.tr/media...
|
Gümüşhane |
Mulberry |
|
|
|
|
KARTAL, 2011KARTAL, A. S. Mikrodalga ve kuru hava yardımıyla kurutma yöntemlerinin meyve pestillerinin kuruma sürelerine etkisinin incelenmesi/ Research about drying time efficency of microwave and cabinet dryer on (fruity product) dried fruit pulp. Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul, Türkiye, 2011. Available from: <Available from: https://polen.itu.edu.tr/items/7b391b3b-a743-4dbb-baab-7a297eae9c65 >. Accessed: Apr. 25, 2022. https://polen.itu.edu.tr/items/7b391b3b-...
|
Erzincan, Mersin, Nevşehir, Tarsus |
Grape, strawberry, apricot, peach, apple |
|
|
|
|
SENGUL et al. 2010SENGUL, M. et al. Total phenolic content, antioxidant activity, some physical and chemical properties of pestil. Asian Journal of Chemistry, v.22, n.1, p.448-454. 2010. Available from: <Available from: https://www.researchgate.net/publication/289196364 >. Accessed: Apr. 25, 2022. https://www.researchgate.net/publication...
|
Erzurum |
Mulberry, apricot, Cranberry |
39.37-41.35 |
3.92-7.63 |
15.56-18.22 |
|
TOKBAS, 2009TOKBAS, H. Karadut meyvesinin (Morus nigra L.) reçel ile marmelata işlenmesi ve ürünlerin antioksidan özelliklerinin belirlenmesi. Yüksek Lisans Tezi, Tokat Gaziosmanpaşa Üniversitesi, Fen Bilimleri Enstitüsü, Tokat, Türkiye, 2009. Available from: <Available from: https://acikbilim.yok.gov.tr/handle/20.500.12812/618344 >. Accessed: Apr. 25, 2022. https://acikbilim.yok.gov.tr/handle/20.5...
|
|
Mulberry |
|
|
|
|
YILDIZ, 2009YILDIZ, O. Gümüşhane Geleneksel Gıdaları; Pestil, Köme, Ballı Tatlı ve Yeni Bir Ürün: Çokopestil, II. Geleneksel Gıdalar Sempozyumu, Van, 2009.
|
Gümüşhane |
|
|
|
|
|
ERCISLI & ORHAN, 2008ERCISLI, S.; ORHAN, E. Some physico-chemical characteristics of black mulberry (Morus nigra L.) genotypes from Northeast Anatolia region of Türkiye. Scientia Horticulturae, v.116, n.1, p.41-46, 2008. Available from: <Available from: https://doi.org/10.1016/j.scienta.2007.10.021 >. Accessed: Apr. 25, 2022. doi: 10.1016/j.scienta.2007.10.021. https://doi.org/10.1016/j.scienta.2007.1...
|
Çoruh Vadisi, Uzundere |
Mulberry |
14.79-17.47 |
9.18-14.99 |
2.43-4.21 |
|
CAGINDI & OTLES, 2005CAGINDI, O.; OTLES, S. Comparison of some properties on the different types of pestil: a traditional product in Türkiye. International Journal of Food Science and Technology, v.40, n.8, p.897-901, 2005. Available from: <Available from: https://doi.org/10.1111/j.1365-2621.2005.00962.x >. Accessed: Apr. 25, 2022. doi: 10.1111/j.1365-2621.2005.00962.x. https://doi.org/10.1111/j.1365-2621.2005...
|
İzmir |
Grape, mulberry, apricot |
57.87-101.64 |
(-2.20)-12.85 |
(-6.33)-22.90 |
|
KAYA & KAHYAOĞLU, 2005KAYA, S.; KAHYAOGLU, T. Thermodynamic properties and sorption equilibrium of pestil (grape leather). Journal of Food Engineering, v.71, p.200-207, 2005. Available from: <Available from: https://doi.org/10.1016/j.jfoodeng.2004.10.034 >. Accessed: Apr. 25, 2022. doi: 10.1016/j.jfoodeng.2004.10.034. https://doi.org/10.1016/j.jfoodeng.2004....
|
Gaziantep |
Grape |
|
|
|
|
KAYA & MASKAN, 2003KAYA, S.; MASKAN, A. Water vapor permeability of pestil (a fruit leather) made from boiled grape juice with starch. Journal of Food Engineering, v.57, p.295-299, 2003. Available from: <Available from: https://doi.org/10.1016/S0260-8774(02)00326-6 >. Accessed: Apr. 25, 2022. doi: 10.1016/S0260-8774(02)00326-6. https://doi.org/10.1016/S0260-8774(02)00...
|
Gaziantep |
|
|
|
|
|
KAYA et al. 2002KAYA, A. et al. Moisture sorption isotherms of grape pestil and foamed grape pestil. Nahrung/Food, v.46, n.2, p.73-75, 2002. Available from: < Available from: https://10.1002/1521-3803(20020301) >. Accessed: Apr. 25, 2022. doi: 10.1002/1521-3803(20020301). https://10.1002/1521-3803(20020301)...
|
|
Grape |
|
|
|
|
MASKAN et al. 2002aMASKAN, A. et al. Hot air and sun drying of grape leather (pestil). Journal of Food Engineering, v.54, p.81-88, 2002a. Available from: <Available from: https://doi.org/10.1016/S0260-8774(01)00188-1 >. Accessed: Apr. 25, 2022. doi: 10.1016/S0260-8774(01)00188-1. https://doi.org/10.1016/S0260-8774(01)00...
|
Gaziantep |
Grape |
|
|
|
|
MASKAN et al. 2002bMASKAN, A. et al. Effect of concentration and drying processes on color change of grape juice and leather (pestil). Journal of Food Engineering, v.54, p.75-80, 2002b. Available from: <Available from: https://doi.org/10.1016/S0260-8774(01)00187-X >. Accessed: Apr. 25, 2022. doi: 10.1016/S0260-8774(01)00187-X. https://doi.org/10.1016/S0260-8774(01)00...
|
Gaziantep |
Grape |
|
|
|
|
NAS & GOKALP, 1993NAS, S.; GOKALP, H. Y. Kuşburnu ve pestil teknolojisi ve gıda değeri. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, v.24, n.2, p.142-150, 1993. Available from: <Available from: https://dergipark.org.tr/tr/pub/ataunizfd/issue/3009/41743 >. Accessed: Apr. 25, 2022. https://dergipark.org.tr/tr/pub/ataunizf...
|
|
Grape |
|
|
|
|
EKSI & ARTIK, 1984EKSI, A; ARTIK, N. Pestil işleme tekniği ve kimyasal bileşimi. Gıda, v.9, n.5, p.263-266, 1984 (in Turkish). Available from: <Available from: https://dergipark.org.tr/tr/pub/gida/issue/6918/92416 >. Accessed: Apr. 25, 2022. https://dergipark.org.tr/tr/pub/gida/iss...
|
|
Grape, mulberry |
|
|
|
|