Chemistry Reference
In-Depth Information
7.7.4 Greek petimezi Manufacture
Fivekilogramsofmustfromgrapejuiceistransferredtoastainless-steelcontainerandboiledfor
5 min.Then,theheatislowered,andsugarorashfromirewoodisadded,attachedonathincloth.Bread
orsugarmightbeaddedtoneutralizetheacidsofthejuice.Stirringofthemustiscarriedoutduring
boiling.Foamiscontinuouslyremoveduntilthejuiceisclearandtransparent(alldissolvedsolidsare
deposited).Thepurejuiceisthenboiledagainuntilitisdarkenedandbecomesthicksyrup.Mustisthen
allowedtorestfor3-4handpassedthroughathinclothinacleanpot.Boilingcontinuesuntilevapora-
tion(likehoney),andthecolorbecomesdark.Storageinglassorclaycontainersisrecommendedfor3
years.
7.8 CarOB SYrUp
Madefromtheworld'sbestvarietiesofcarobs,carobsyrupisahealthynutritionalproductrich
incalcium,phosphorous,iron,proteins,andcarbohydrates.Carobsyrupcanbeusedasasweetener
forcakes,breakfastcereals,andhotdrinksorbeveragesmixedwithcoldwaterormilk.Carobhas
naturaltherapeuticqualitiesandhelpswithstomachupsetsandwiththesmoothfunctioningofthe
bowels.
Carobjuiceconcentrateisderivedfromcarobtrees,atreecultivatedinMediterraneancoun-
tries,especiallyinCyprus.Cypriotcarobsyrupsareorganicbynature,becausetheyarecultivated
andgerminatesolelyinthewild.Marleysoilsfavorcarobgrowth,givingapleasantandsweettaste
intheirfruitsandincarobsyrup.Sugarconcentrationisrich,exceeding50%.
Carobsyrupismanufacturedaftertheextractionofcarobs,whichwerethemainnaturalsweet-
enersforyears.Therearereportsinreligious(thebreadofJohntheBaptist)andhistoric(Spanish
warandtheFirstandSecondWorldWars) topics.Itisricherincalciumthanmilk(itcontains350
mg/100gproduct,whereasmilkcontains125mg/100g).Itisrichinphosphorous(80mg),protein
(4%),carbohydrates(63%),vitamins(AandB),andlowquantitiesofmicronutrients(sodiumand
iron),anditsdensityis68°Bx.ThenutritionalanalysisisshowninTable7.6.
7.9 Date SYrUp
Datescontainupto70%totalsugar,fromwhich50%isinvertedsugar,andhaveawateractivity
of0.6withapHof5.5.Datesareprocessedintoaconcentratedliquidformofdatesyrup,whichis
convenientforindustrialusers.Thisdatesyrupliquidbringsitssweetnessandlavortobakedgoods
andtoalltypesofliquidfoodandbeverageapplications(Al-Farsietal.2010).
Toproducedatesyrup,allsolublesolidsareextractedfromthefruit,iltered,andconcentrated
to70°BxwithpH4.8-5.0.Thenatural,no-preservatives-added,concentrateddatesyruphasuptoa
table 7.6
Nutritional analysis of Carob Syrup
parameters
Method
Unit
results
Proteins (N × 6.25)
ISO1871: 75
%
1.9
Fat
Soxhlet
%
<0.5
Carbohydrates
hPLC
%
62.7
Energy (kcal)
kcal/100 g
259
Solid residue/marc
AOAC 32.1.03:99
%
67.3
Ash
AOAC 923.03:99
%
2.5
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