Determination of some properties of Turkish delight produced by the addition of pomegranate juice.
Yazarlar (4)
Cemal Kaya
Mehmet Güldane
Semra Topuz
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2018 |
| Cilt / Sayı / Sayfa | 6 / 12 / 1814–1819 | DOI | 10.5555/20193138128 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20193138128 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| In this study, it is aimed to produce Turkish delight by using fresh squeezed pomegranate juice obtained from two different sour and sweet pomegranate varieties in 20% and 30% of the water to be used in the formulation. Water soluble dry matter, pH, total acidity, total phenolic substance, total anthocyanin, colour, hardness value, water activity of Turkish delight added pomegranate juice were analysed and the samples were sensory evaluated. Soluble solids dry matter values of Turkish delight were; 71.25-81.90°Brix; pH values; 3.50-4.78, hardness values; 0.75-1.64 N, total acidity values; 0.042-0.240 g/100 g, L values; 27.43-43.94, a* values; (-0.66)-(+14.45) and b* values; (-1.67)-(+4.08), the amount of the total phenolic matter; 201.33-760.33 mg GAE/kg, the amount of total anthocyanin; 10.01-42.15 mg Cy-3 Gluc/kg determined, respectively. When the results of the sensory evaluation were examined, the … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 12 |