PISTACHIA COFFEE (MENENGİÇ COFFEE)
INTRODUCTION: Gökhan ARIKAN
DETERMINATION OF PROTEIN:Bertuğ ALTUĞ
DETERMINATION OF FAT:Sevinç AMANVERMEZ
SENSORY ANALYSIS:Hilal 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.
Step One: Digestion of the Sample
Step Two: Distillation
Step Three: Titration
RESULTS AND CALCULATION