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TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU.

Authors :
Saraç, Meryem Göksel
Dedebaş, Tuğba
Source :
GIDA: The Journal of Food. 2019, Vol. 44 Issue 6, p1121-1135. 15p.
Publication Year :
2019

Abstract

In the first stage of this study, albedo powders from lemon, grapefruit, citrus and mandarin were produced. The moisture, ash, pH, dietary fiber content, color, water and oil absorption, bulk and tapped density, and carr index values were determined. The pH, water absorption, oil absorption and carr index values and dietary fiber content of the samples were determined as 3.72-6.31, 178.28- 469.11%, 162.04-340.90%, 15.00-27.27%, and 45.77-61.38% respectively and significant variations were determined between the albedo samples. In the second stage, different source of albedo samples were individually added into the traditional product, commonly known as Turkish delight, at a level of 3%. The moisture, pH, density, color values and textural properties were determined in the Turkish delight samples. The reddest and the yellowest samples were found to be GAL and LAL, respectively, comparing with the control. On the other hand, the hardest samples were TAL and KL while the softness delights were MAL. In addition, sensory evaluation was performed to determine the acceptability of the samples and the results were calculated by Simple Total Weighting (SAW) method. As a result of the SAW method, it was determined that the most favored Turkish delight was the one fortified with mandarin albedo. [ABSTRACT FROM AUTHOR]

Details

Language :
Turkish
ISSN :
13003070
Volume :
44
Issue :
6
Database :
Academic Search Index
Journal :
GIDA: The Journal of Food
Publication Type :
Academic Journal
Accession number :
140283574
Full Text :
https://doi.org/10.15237/gida.GD19084