Pestil Presentation

ONDOKUZ MAYIS UNIVERSITY FACULTY OF ENGINERING DEPARTMENT OF FOOD ENGINEERING

Subject :

PESTİL (DRİED FRUİT PULP)

Lecturer : Prof. Dr. Fehmi YAZICI

PREPARED :

Damlanur K. ÇAKIR Sedanur KARA Sümeyye AYAZ Hacer KEYLAN

Burcu İNCEKARA

May - 2012 - SAMSUN

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PESTİL

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PESTİL ( DRİED FRUİT PULP )

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Pestil is usually seen in the culture of Anatolia. The date in which it is made the first time is unknown but it is estimated that it is based on many years.

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In the past,local people gathered the core from the mullberries which they pick up in the summer season. After cooking them with floor and and laying them on a cotton material,they let them dry and keep them in a tin or jar in dry conditions.

This culture which began many years ago in Gümüşhane is still continuing.

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Pestil is a foodstuff which is made of fruits like grapes,mulberry and apricots. It is usually prepared in winter to provide energy,vitamines and minerals. It is one of our traditional foods which is important for our nutrition.

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Although there are used sweet or sour fruits like fresh apples, mulberries and apricots,even raisins or figs, the fruit which is widely used in the production of Pestil are grapes.

The output of grapes which are produced in our country are considered as 30 % edible, 37% for making raisins, 30% molasses and pestil and 3% for making wine.

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ACCODİNG TO THE ALİMENTARY PRODUCTS LAW OF PESTİL :

It is known as a mixture which is gathered from the seperation of the peel and sediment of fruits like grapes,apricots,plums,or other sweet and sour fruits,that are concentrated,dried in the sun and formed into plates.

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THE NUTRİTİON VALUE OF PESTİL

It is contains molasses and starch so it is a good sorce of karbohydrat and energy.

Beside this, Pestil contains a great amount of minerals like K, Ca, S, P, Mg, Cu, Zn, l and Cl.

It contains proteins which have a highly biologic value

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It has vitamines which dissolve in water (A,D,E,K) and vitamines which are in the B group

It has a great effect on the renewal of body tissues and cells,the protection of water balance,the production of hormones and enzymes, and strengthen the immune system.

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Pestil which has a high energy value became an important foodstuff in terms of nutrition sources.

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While 100 gr. Pestil is giving 322 kcal energy, it has 139 mg Phosphorus, 1260 mg Potassium and 33 mg Sodium.

As it is poor in terms of sodium and rich in terms of potassium, it increases the importance in prevention of cardiovascular diseases.

The Nutrition Value Of Pestil (100 gr )

Calori 332 kcal

Phosphorus 139 mg

Potassium 1260 mg

Sodium 33 mg

PESTİLIN ANOTHER GRAHP;LOOK AT THE PERCENT COMPOSİTİON OF MULBERRY, PLUM, APRİCOT AND GRAPES PESTİL.

Composition of percent

Mulberry pestil

Plum pestil Apricot pestil Grapes pestil

moisture 14,3 19,7 17,3 11,3

Total dry matter

85,7 80,5 82,7 88,7

Total sugar 83,4 79 80,1 87,6

Total acid 0,2 2,3 6,2 0,7

protein 2,0 2,0 1,9 4,1

Total ash 1,4 1,6 3,5 1,6

Crude fat 0,4 0,1 2,6 0,6

iron 14 11 46 13

Copper 10 6 9 10

Phosphorus 401 821 865 1099

Potassium 3881 8061 15206 5173

Calcium 2507 3828 2318 2563 12

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PESTİL PRODUCTION STAGES

Although sweet or sour fruits such as fresh apricot, apple, mulbery and dry grapes, mulberries even fig are used for pestil; grape is the common fruit for this purpose.

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TRADİTİONAL GRAPE PESTİL PRODUCTİON

In the production of Pestil, used grape juice is required to be healthy, and flavored and balanced in terms of sugar acid ratio. For this production, grape harvesting is done in September and October.

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Grapes are seperated from rotten ones and they are washed.

In these pre-productions, foreign items are chased and microorganisms reduce significantly.

Its water is taken out by

grapes have been subjected to an appropriate pressure pres

for ejecting intensively

sugar and other materials

in washed grapes.

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White or cream colored soil named as pectin soil are distributed to the wort which is obtained after filtering grapes.

Wort is mainly the boiled grape juıce used to gain products such as pestil köme and molasses.

The soil provides to be deacidified and fined apperance of wort partially.

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Obtained wort is evaporated and its solid component is carried to 35% and wort is boiled until it is bubbled in 3-5 minutes.

The bubble which happens during the boiling is taken from the surface. When the bubbling finishes, wort is taken from boiler and the sediment is seperated.

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Warmed wort maturated for a while is mixed with starch or wheat flour. It becomes a mixture named as slurry.

The reason for using starch in this process is that starch dries by becoming glue and that it gives desired solidity.

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The mixture is put in boiler again, and it is mixed at low heat until it comes to the boil. the mixture is mixed about 15 minutes.

After these stages, the slurry is ready and it can be used in the pestil production.

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DURİNG LAYİNG ON THE RAGS

The slurry prepared before is poured to rags which are width 75-100 cm and length 150-200 cm.

The slurry pured to the rags is become to a thin situation by using a wooden trowel.

Before using the trowel, if it is necessary, walnut, almond, etc. Can be added into the mixture

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The rags with slurry is laid under the sunlight, and they are left to dry in sun for about half of a day.

Then to dry both sides, the rags covered with slurry are hung for one more day.

Dried side of the pestil is cleaned with a dry cloth.

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Back sides of rags are damped with cold water to seperate easily, then they are left for a while and fruit pulps are ripped out small slowly without not to be abused.

Ripped pulps are cut in small pieces.

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Not to stick to each other, flour are poured to the gaps.

Prepared pulps are required to be preserved in a place where is not moist and in a package which has a low humid permeability.

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THE PRODUCTİON OF APRİCOT PESTİL İS DİFFERENT.

A hallow sheet iron is mounted on a vat which is made of poplar tree. 2-3 box of apricot is pour in this vat and it is smashed. Pips emerging during smashing are thrown, and the substance is poured in bucket.

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This substance is laid on a long wooden which is made of poplar tree and which is buttered up with sunflower oil. It is left to dry for one day. After drying, the pestil’s of which end lifted with a spatula is lifted from wooden with the help of fingers. Then it is folded up four, and the vats are piled after the gaps of pestil’s are buttered up with sunflower oil.

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PESTİL PRODUCTION OF MODERN METHODS

Molasses or thickened fruit worts as a raw material is used in the preparation of Pestil. Liquid molasses is the most suitable for it. Raw materials by physical, chemical and microbiological properties should be appropriate for the handling. Materials processing phases of product handling, and processing environment used to render person must comply with hygiene rules. 

Obtaining the fruit, Pestil:

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Raw material 

Extraction and Washing

Handle and Kernel

Extraction Separation 

Pre-heating  Pressing and Separation 

Clarification

 Thickening(Cooking) 

Spreading Drying 

Packaging

Storage

All these constitute the main steps.

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INDUSTRIAL PESTİL PRODUCTION BY GRAPES

Firstly the dust, soil and residues of pesticide on the fruit that will be processed are removed by good washing process. In addition, bruising, contusions, which stained the imperfect fruit should be sorted. Separation of grape and fruit stalk fragmentation are important. This process can be made by hand as well as Private fulfilled by the device.

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According to the modern method, grape wort is extracted by passing through the grape a suitable extractor. Then, the wort is made long lasting by bringing enzymes in wort inactive through applying heat treatment with steam heated tubular heaters of 80-85 degrees for 20 seconds.This process is called clarification. Then, like the acid recovery process is implemented similar to the classical method.With this operation, Pectin, protein and compounds such as a wine stone that reside in naturally fruit juice and cause haze or sedimentation are removed.

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0.75 of gained wort is taken in the thickening boiler that have heating and stirring order. The remaining 0.5 percent is divided in order to prepare the slurry. The slurry is prepared by adding Starch order 10-12%.

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The wort leaved for that purpose, is added required flour and starch slowly during the heating and mixture. In other boiler portion of 0.75 is boiled slowly by mixing and heating. when dissolved solid material rate (refractometric) approximately is 50-55%, the slurry is mixed again on this is added. when propagation consistency is achieved, this processing is ended.

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Then, darkened wort is spreaded the canvas on the table to give shape. Before spreading process, if it is necessary, walnut, almond, hazelnut, peanut can be added into darkened wort. Additional rates may be around 1-2% of these berries. spreading thickness of pestil should be between 0.5-2.0 mm.

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The drying begins after propagation phase. The mixture is spread as a thin layer on cloth over the day and kept in the sun. The next day hanging from the rope by hand to the sun to dry for 1-2 hours on hold. the dried pestil is quite a flexible structure. This makes it easy to give the desired shape and cut to the desired dimensions. When folding is done, the adhesion between two layers may be prevented by sprinkling with flour, starch or powdered sugar.

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INDUSTRIAL PESTİL PRODUCTION BY APRICOT AND PLUM

İn this method, the kernel in apricots and plums should be removed and the fruit should be crushed before processing. There is done with special machines of this process on an industrial scale. After further pre-heating process is applied. Obtained from the fruit pulp or pulp, with heating for 3-5 minutes in 85-90 degree of ineffective tissue enzyme is provided and prevented darkening.

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Also, this process increases the efficiency of fruit pulp. The obtained and heated  fruit palpate are used to oppress to be processed pestil. The next steps are the same as grape pestil retrieval.

PESTİL PRODUCTİON BY MULBERRY ON GÜMÜŞHANE PROCEDURE

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Mulberry

Walnut

Sugar

Water

Flour

Milk

Honey

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In this technique the production is made of dried mulberry. At first stage the mulberies are washed. Washed mulberies are boiled in the boiler aproximately 30 – 40 mins) . Then its worth filtered and taken into herle cooking cauldron.

The boiling is continued here. The special flour which is made by sieving the flour is added with milk or milk powder (water can be cold), is mixed in the mixing boiler by adding the mulberry wort and the mixture is transformed into a given consistency.

After that the prepared mixture is added to the mulberry wort. Also by adding sugar and honey to the mixture(almost 2 hours) is left to be boiled with frequently mixturing until it is in the form of custard the sugar containing products should be added in the last stage of boiling and should not be burnt.

After that stage hot “herle” is laid on the electrical drying tables onto the swaps. After lying out, it is left to be dried (almost 8 hours). The drying procedure should be in a hygenic environment in glasshouses (the temperature should not exceed 50 C during heating).

After drying the solid form lying on the swap is inverted. The surface of the swap which is not touching to the surface of the table is treated with water to get wet. Than the solid form is peeled from the swap. The solid form which get wet is dried almost one hour and than packed.

To prepare “herle” inside a 450 L double walled boiler; 165-170 kg solid dried form is obtained from 10-15 kg squezed mulbery juice, 1 pack of flour, 20 lt milk,25 honey or glicose using prepared “herle” (the main ingredient of solid dried form).

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VARİETY OF PESTİL

Cevizli Sucuk ( Köme ) Muska Tarhana (Cutting)

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CEVİZLİ SUCUK ( KÖME )

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PRODUCTION

The walnuts, pistachios or almonds are placed on the ropes connected to a long wooden rods.

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Lined up against the ropes with nuts or grape must boiled starch or molasses with jelly or prepared by boiling distilled jelly removed

By storing in 25-30 minutes, the fruit pulp cools and solidifies

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The process called Dress Shirts 4-5 times is repeated .Thus, köme is obtained being left to dry.

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COMBINATIONS

Oil seeds, such as walnuts and hazelnuts, B group vitamins, minerals, are fat and protein-rich.

Having vegetable origin, they do not contain cholesterol despite their high fat content.

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Hazelnuts are rich in monounsaturated fatty acids. Monounsaturated fatty acids with walnut are rich in omega-3 fatty acids.

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BENEFITS

Walnut, grape and grape juice for the body's normal metabolic processes contain many necessary minerals.

Walnut, grape and grape juice are important calcium sources in construction and development of bones and teeth and in the muscles and nervous system and blood clots

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MUSKA

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PRODUCTION

Pestil is spread thin on clean fabrics.

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After drying, fabric are separated. By placing the nut, cinnamon, a mixture of sugar into is formed, wrapped in the form of a triangle.

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BENEFITS

It provides the same benefits as köme .

Muska made of molasses,pestil, walnuts or peanuts is a good source of energy.

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TARHANA (CUTTİNG)

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PRODUCTION

Increased grape juice cooked with finely ground wheat

Since it is very starchy, finely ground wheat darkens grape juice as soon as possible.

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Placed in trays under the sun and cut in the form of Baklava.

A few days after its stay at, it is consumed as fresh taking it on the trays.

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BENEFITS

It provides the same benefits as Köme and Muska.

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PACKAGING AND MARKET SUPPLY

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PACKAGING Pestil and Köme, which do

not feature in the food, taste and smell without detracting, from food to be supplied to the market affected by the vacuum in polyethylene containers.

After pestil and köme production, they must be requested to stay in the rest rooms with a proportion to dry matter content (over 80%).

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When not reaching a sufficient dry matter, early deterioration of packaged pestil and köme is inevitable entering the market.

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MARKING

The following information on the packaging of pestil and köme, legibly and indelibly printed or pasted into the label.

Company name, address or registered trademark Signs of this standard and the number (in the form

of ....... TS.) The product name

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Party, a serial number code and at least one of them

Date of manufacture (month and year), Net weight (g or kg) The shelf life and expiration date

recommended by the Company

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This information is written in foreign languages on request. In addition, advertising is not contrary to the contents of the package and to mislead the consumer provided that the articles written and pictures can be placed another small-print.

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STORAGE It should not be kept in places having moisture and direct sunlight and not be presented in a combination of foul-smelling substances.

It is consumed within 3 months at room temperature without any additives.

Providing 5-10 C being stored, the property may continue intact until 5-6 months.