Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp

摘要

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.