The nutritional influence of organic maple syrup on consumer health

Authors:

Steluța Radu, Iuliana Macovei, Daniel Onișor, Mihai Mariciuc


Volume 28, Issue 3;
Pages: 283-287; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

The experimental study looked at the nutritional properties of maple syrup assortments. The physico-chemical analysis determined the content of soluble dry matter, reducing sugar, PH, acidity of the types of maple syrup. The aroma of the different varieties was highlighted by comparison with the standard scale, by comparing the natural aroma, by association with fruity, floral, caramel aromas. The antioxidant potential of maple syrup, the PH, the acidity were also highlighted. Soluble dry matter varied between the limits of 42.5 - 63%, indicating a high concentration in sucrose. However, maple syrup is recommended to be consumed like bee honey, having a significant amount of polyphenols, being a good natural syrup for preserving fresh fruit, sea buckthorn or in sugar-free diets. Maple syrup contains zinc, manganese, iron, calcium and potassium. Maple syrup contains up to 15 times more calcium than honey, another favorite sweetener. Compared to the same food, maple syrup also has a lower salt content. Among vitamins, maple syrup contains decent amounts of niacin, vitamin B2, vitamin B5, folic acid, vitamin B6, biotin and vitamin A.

Location
300645-Timisoara, Calea Aradului 119, Romania
Phone
Tel: +40-256-277423
Fax: +40-256-277326
E-mail
nico_hadaruga@yahoo.com
info@journal-of-agroalimentary.ro
Copyright © 2024 Journal of Agroalimentary Processes and Technologies