NİŞASTA MİKTARININ VE ÇÖVEN SUYU İLAVESİNİN LOKUMLARIN BAZI ÖZELLİKLERİ ÜZERİNE ETKİLERİ.

In this study, the effects of soapwort extract addition and three different starch ratios on physical (moisture content and density), chemical (pH and acidity), and textural and sensorial properties of Turkish delight were investigated. Turkish delights containing 8, 12 and 20% starch on dry basis were produced. In addition, Turkish delight containing 12% starch and soapwort extract was prepared. It was found that pH value of Turkish delights varied between 3.90 to 5.10 and their density decreased with the increase of starch ratio and addition of soapwort juice. Sensorial properties of Turkish delight containing 12% starch were superior to the others. According to texture profile analyse (TPA) results, hardness, springiness, cohesiveness and chewiness values of Turkish delight preferred by the panelists were found as 138.97±36.0N, 0.828±0.025, 0.729±0.02 and 84.13±24.09, respectively on day 0. These values were higher than hardness, springiness, cohesiveness and chewiness values of Turkish delights containing 8% and 20% starch or the produced adding soapwort. [ABSTRACT FROM AUTHOR]