Pistachia Coffee

PISTACHIA COFFEE (MENENGİÇ COFFEE)
CONTENTS
INTRODUCTION: Gökhan ARIKAN

DETERMINATION OF PROTEIN:Bertuğ ALTUĞ

DETERMINATION OF FAT:Sevinç AMANVERMEZ

SENSORY ANALYSIS:Hilal ASLAN

CONCLUSION:Hülya ASLAN

Pistachia terebinthus, L.
The fruit of Pistachia terebinthus, L. are locally known as ‘menengiç’ or ‘çitlembik’
They are oil rich seeds collected between August-October from the trees in areas of the Mediterranean region.
The seeds are then available year round being sold in spice and condiments shops and town bazaars.
Kjeldahl Method
Step One: Digestion of the Sample
Step Two: Distillation
Step Three: Titration
RESULTS AND CALCULATION

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