Journal of Food, Agriculture and Environment

Vol 8, Issue 2,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Production of traditional Turkish mesir paste


Ibrahim Giritlioglu 1*, Cevdet Avcikurt 2, Elif Savas 3

Recieved Date: 2009-08-20, Accepted Date: 2009-12-02


Known today for its healing and nutritive characteristics, mesir paste was produced for the first time in Manisa in the 16th century during the Ottoman era. Water, sugar, citric acid and a variety of spices are used for the production of mesir paste. It is also determined that mesir paste has an effective role in prevention or retardation of some diseases. In this review, traditional production of mesir paste, its chemical properties and effects on health were explained.


Spice, acid, sugar, mesir paste, Turkish food, Manisa

Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Food and Health
Pages: 227-231

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