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THE EFFECT OF BLUEBERRIES ON PHYSICAL, CHEMICAL AND SENSORIAL PROPERTIES OF TURKISH DELIGHT
Abstract
Turkish delight (lokum) is a sweet product originating in Turkey made from sugar, food flavors and starch. The delights dates back more than 300 years and is one of the oldest sweets in the world. Technologies have evolved and with them the demands of consumers have also diversified. People are in search for everything new and healthy in terms of nutrition, this being the reason for the development of a new kind of Turkish delight. The aim of this study is to analyze the physico-chemical and sensorial properties of two types of blueberries Turkish delight. First type is made from the culture blueberry and the second one is made from the forest blueberry. The physico- chemical properties analyzed for both varieties of blueberries and as well on the finished products are: pH, total acidity, viscosity, dry substance, moisture content, protein, ash, total polyphenol content and the antioxidant activity. It was determined that Turkish delight sample containing forest blueberry it has a greater amount of active biological compounds. According to the results, for the raw material, the pH values indicate that cultivated blueberries are less acidic than wild blueberries. And as for the finished product, compared to the control sample, it is found that due to the thermal process and the concentration of sugar present in the blueberries, the pH value decreases for the two varieties made. Regarding the acidity, it was found that cultivated blueberries have a medium acidity, and forest blueberries have a low acidity. And for the finished product, the Turkish delight obtained with wild blueberries has a higher acidity. From the point of view of sensory analysis, the product obtained from cultivated blueberry puree has higher sensory properties than the one obtained from forest blueberry puree.
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References7
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