Ermurat, Yakup2024-09-252024-09-2520231309-1751https://doi.org/10.17780/ksujes.1267042https://search.trdizin.gov.tr/tr/yayin/detay/1210924https://hdl.handle.net/20.500.12491/16133Bertiz kabarcık (buble) grape pekmez nutrition design modeling method development was studied by structure analysis and composition modeling using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM). A uniform static, soil-mineral like and non-crystal solid surface was detected in pekmez sample structural images. The high value of carbon (69.89%), oxygen (28.14%), phosphorus (0.69%) and potassium (1.28%) peak patterns indicated that the pekmez is a sugar and mineral composition model. Deficiency of purification and clarification were presented in the pekmez samples produced by traditional way, and less pure and clear pekmez product was detected in the structural images. However, the liquid concentrated form of these grape samples completely dissolved at room temperature. Pekmez soft drinks; Pekmez Cola including caffeine, Pekmez Gazoz with no additives and Pekmez Limon comprising lemon flavor were prepared using the carbonated pekmez solutions without any sugar additives.eninfo:eu-repo/semantics/openAccessNutrition design method modeling developmentstructure analysiscomposition modelingBertiz grape pekmezPekmez ColaPekmez GazozPekmez LimonField Emission Gun – Scanning Electron Microscope (FEG-SEM)Article10.17780/ksujes.12670422647968001210924