Evaluation of Pine Cone Syrups and Changes in Physical Parameters during Storage

Abstract There is an increasing demand for natural and healthy food products that play a multifunctional role in human diet. Pine cone syrup has long been known used its medicinal purposes. As part of the research, was developed from green pine cones, which can be not only cases colds, but also everyday life. The aim research to evaluate different syrups produced by brown white sugar analyse their physical parameter changes during storage. Syrups were characterised volatile compounds depending on type used. content soluble solids, pH, viscosity titratable acid storage analysed as well. A total 33 detected made with (SWS) 36 (SBS). Of detected, sample SWS more giving resinous aroma, while SBS citrus aroma. determination solids syrups, irrespective chosen, using t test analysis there no significant differences (p>0.05). average 63.2 ± 0.6 °Bx 62.7 SWS, complies legislation (62 °Bx). No difference found between both samples 3.5. Sample had higher (0.102 0.001 Pa s) than (0.09 it noticed became viscous