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EVALUATION OF HOMEMADE AND COMMERCIAL VINEGAR, MOLASSES AND WINE IN TERMS OF HEALTH

Faysal Selimoğlu,Yunus Emin Atak,ilker Akin Akin,MMUHAMMED EMRE AYHAN

  • Faysal Selimoğlu: Necmettin Erbakan Üniversitesi
  • Yunus Emin Atak: Necmettin Erbakan Üniversitesi
  • ilker Akin Akin: Necmettin Erbakan Üniversitesi
  • MMUHAMMED EMRE AYHAN: Necmettin Erbakan Üniversitesi
  •  Year : 2024
  •  Vol : 2
  •  Issue : 2
  •  Page : 114-128
Considering that there are people in the world who have difficulty finding healthy products, every food product found loses its importance in terms of health. Grapes, which have an important share in the agricultural development of our country, and the variety of products produced from it have an important place in terms of the products we constantly consume in our daily lives and the value it adds to the economy. It is known that vinegar, molasses and wine, which are at the top of these products, are healthy foods. Many people are equally healthy when they consume these foods. These products, which are fermentation products, remain beneficial when made in their natural process. However, when the commercial size of these products is considered, we come across a fact that not all of them are healthy and original. The fact that commercial gain products are produced quickly and put on the market increases the possibility of these products being unhealthy and dangerous. In many countries around the world, including our country, many producers are playing with these foods to make money, causing unhealthy product consumption. The least likely thing to be examined in these types of products is the determination of metal content. Recently, as a result of the examinations conducted on these products, news of unhealthy products being detected and companies withdrawing their products from the market has been increasing. In our country, these are rarely checked and never done. In this study, we examined whether vinegar molasses and wine offered for human consumption, both homemade and commercial, meet appropriate criteria in terms of health. For this purpose, total acidity, dry matter, pH and 21 heavy metal values were examined in samples of the most commonly used products in the market.
Cite this Article As : Selimoğlu, F., Atak, Y. E., Akın, İ. & Ayhan, M. E. (2024). Ev yapımı ve ticari sirke, pekmez ve şarabın sağlık açısından değerlendirilmesi. Sustainable Welfare, 2(2), 114-128.

Conflict of interest : The authors declare that they have no conflict of interest.

This article is published under the CC BY-NC 4.0 license.
Sustainable Welfare
2024, Vol2, Issue2
ISSN: 3023-6673
Received : , Accepted : , Published Online :

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