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Title: THE EFFECT OF BLUEBERRIES ON PHYSICAL, CHEMICAL AND SENSORIAL PROPERTIES OF TURKISH DELIGHT
THE EFFECT OF BLUEBERRIES ON PHYSICAL, CHEMICAL AND SENSORIAL PROPERTIES OF TURKISH DELIGHT

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Mirabela Lupu; Cristina Maria Canja; Alina Maier; Vasile Padureanu; Geronimo Raducu Branescu
10.5593/sgem2023V/6.2/s25.50
10.5593/sgem2023v/6.2
1314-2704
978-619-7603-66-8
English
23
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
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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conference
https://doi.org/10.5593/sgem2023V/6.2/s25.50
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Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
409-416
28-30 November, 2023
website
9625
total polyphenol content, antioxidant activity, acidity, pH, viscosity