Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp
2018
Kavak, Dilek Demirbuker | Akpunar, Emine Boztas
The aim of this study is to investigate the changes in quality characteristics of Turkish delight as influenced by different concentrations of cornelian cherry pulp. A 4.4 and 12.2% cornelian cherry pulp added Turkish delight samples were produced in industrial conditions. Samples were packaged and stored for 20 weeks. Results showed that samples preserved their microbiological stability during storage. Pulp addition resulted in a decrease in L* values (from 57.32 to 30.67) and provided intensive lokum colors. Total sugar and dry matter contents of the samples varied 76.4–83.3% and 80.33–88.84, respectively. Texture profile analysis (TPA) results showed that initial maximum hardness value was 455.02 N, and it reduced to 189.72 N at the end of 20 months storage. The fruity taste was considered as a desirable sensorial attribute in the sensory analysis. PRACTICAL APPLICATIONS: The cornelian cherry fruits are rich in healthy constituents and natural coloring pigments. They have a considerable potential as food ingredient. In this study, cornelian cherry is successfully used in the production of the one of the oldest sweets in the world, known as “Turkish Delight.” The present study outlines that cornelian cherry can be commercially used for the enrichment of Turkish delight in terms of providing a natural color and taste as well as having high desirability and satisfactory quality attributes. In future studies, cornelian cherry fruit can be used as a food ingredient to produce various functional confectionaries.
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