Article details
Volume 80 Number 1
Maciej Bilek,1* Marcin Olszewski,2 Michał Gostkowski,3 Ewa Cieślik4
1 Department of Food and Agriculture Production Engineering, University of Rzeszów, Zelwerowicza 4, 35-601 Rzeszów replica watches shop
2 Department of Molecular Biotechnology and Microbiology, Gdańsk University of Technology, Gabriela Narutowicza 11/12, 80-233 Gdańsk
3 Department of Econometrics and Statistics, Faculty of Applied Informatics and Mathematics, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warszawa
4 Malopolska Centre for Monitoring and Certification of Food, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków
*mbilek@ur.edu.pl
Pages: 11-18
In northern European countries, as well as in North America tree saps of maples and birches are used for the production of syrups. Birch syrups are characterized by a specific aromatic taste and can be used as an addition to sweets, desserts, salads and meats. Attention is paid to the health benefits of birch syrups, mainly for high mineral content. The aim of this study was to evaluate the usefulness of birch saps obtained from the area of Podkarpacie for birch syrup production. HPLC-ELSD system was used for analysing the sugar content in the birch tree saps from four localization. All the examined saps contained the monosaccharides as fructose and glucose. The presence of sucrose was found in eight per twenty tested saps. There weren’t statistical differences between the studied sites for the averages of total sugar concentration in the tree saps samples. The highest average amount of total sugar was found in the D sites (11.74 g/dm3), whereas the lowest in the C sites (7.66 g/dm3). Silver birch tree saps from the area of Podkarpacie offer perspectives to used for syrup production according to the US and Finnish criteria of profitability.