Journal of Food, Agriculture and Environment

Production of traditional Turkish mesir paste

Author(s):

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

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

Abstract:

Known today for its healing and nutritive characteristics, mesir paste was produced for the first time in Manisa in the 16^th 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.

Keywords:

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

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :