Journal of Nutrition & Food Sciences
Open Access

Effects of black grape syrup on colour, TPA and sensory values of value added Turkish delight (lokum)

2^nd International Conference and Exhibition on Nutritional Science & Therapy

July 15-17, 2013 Courtyard by Marriott Philadelphia Downtown, USA

Ali Batu, Ali Arslan and Ali Eroglu

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

In this study, the changes in colour, texture profile and sensory values of lokum produced by adding black grape syrup (BGS) concentration into lokum during cooking were investigated. Adding the amounts of BGS into plain lokum depends on its physical, chemical and sensory qualities. These effects have not investigated yet, so far. In order to examine the effect of the BGS concentration (2.5%, 5.0%, 7.5%; w/w) was added into plain lokum during cooking. In this lokum with BGS, the texture profile analysis (TPA), colour and sensory evaluations were performed. As a result of the research showed that the firmness, gumminess, chewable of lokum with BGS were decreased by increasing the amounts of BGS. At the end of sensory evaluations, while there was no significant difference between lokum samples produced with 7.5% and 5.0% BGS, the most acceptable one was that has 2.5% BGS. While the hardness, gumminess, chewiness and springiness values of lokums where as produced with BGS were decreased in parallel with the increase of the amount of BGS concentration, the chewable and gumminess values were significantly increased. It was observed that both the Minolta L* and a*/b* values were decreased with the increasing of BGS concentration.

Biography :

Ali Batu graduated from the Food Science and Technology Department of Agriculture, Faculty of Ege University in Izmir. He did his M.Sc. in 1990 in Ege University in the Food Engineering. He won a scholarship for Ph.D. from Higher-Education Council of Turkey to be sent abroad and was sent to the Postharvest Technology Department of Silsoe College of Cranfield University in England. He completed his Ph.D. 1995. he continued to teach and study on Food Science and technology besides the post-harvest technology at University in Turkey.His area of expertise are: Food Science, concentrated fruit product technology, fruit juice processing, new-product development (particularly fruits and vegs based), postharvest technology, modified and controlled atmosphere storage technologies, food packaging, chilling and cold storage technologies, concentrated fruit juice, canning technologies, minimally processing, fresh cut vegetables, turkish delight production, jam and jellies, fruit candies, honeys.