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Journals / Akademik Gıda / 2026 / Cilt: 17 Sayı: 2

Instrumental Textural Properties of Plain Turkish Delight Samples Prepared with Different Formulations during Storage

Farklı Formülasyonlarla Hazırlanan Sade Lokum Çeşitlerinin Depolama Süresince Enstrümental Doku Özellikleri

Kemal Demirağ0000-0001-9332-7253
Gülşah Çetin0000-0001-6834-4641
Pages
226–231
Publication Date
2019-09-02
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Hardness and gumminess values increased while elasticity values decreased but insignificant differences were detected for the chewiness values of the samples during storage. 

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the changes in the textural properties of plain Turkish delight samples with different formulations were determined by using the instrumental texture analyzer as an objective method.
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Key Findings & Data:For this purpose, four Turkish delight samples with different sugar, starch and water contents varying between %46.88-61.95, %5.67-9.73 and %28.32-47.17, respectively, were determine by the Instron texture measurement instrument using compression and cutting probes.
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Conclusion & Impact:Hardness and gumminess values increased while elasticity values decreased but insignificant differences were detected for the chewiness values of the samples during storage. 
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Lokum · Nişasta · Şeker

Abstract

In this study, the changes in the textural properties of plain Turkish delight samples with different formulations were determined by using the instrumental texture analyzer as an objective method. For this purpose, four Turkish delight samples with different sugar, starch and water contents varying between %46.88-61.95, %5.67-9.73 and %28.32-47.17, respectively, were determine by the Instron texture measurement instrument using compression and cutting probes. Hardness, gummies, elasticity and chewiness values were different for all of the samples at the beginning of storage. Hardness and gumminess values increased while elasticity values decreased but insignificant differences were detected for the chewiness values of the samples during storage. 

Özet

Bu çalışmada değişik formülasyonlara sahip sade lokum örneklerinin depolama sırasındaki dokusal özelliklerindeki değişimler objektif yöntem kullanılarak incelenmiştir. Bu amaçla şeker, nişasta ve su içerikleri sırasıyla %46.88-61.95, %5.67-9.73 ve %28.32-47.17 arasında değişen; farklı formülasyonlara sahip dört çeşit sade lokum örneğine Instron doku ölçüm cihazı ile sıkıştırma ve kesme kuvveti uygulanmıştır. Tüm örnekler için depolamanın başlangıcında ölçülen sertlik, yapışkanlık, elastikiyet ve kesilebilme değerlerinin farklı olduğu saptanmıştır. Depolama süresince ise sertlik ve yapışkanlık değerlerinin arttığı, elastikiyet değerlerinin düştüğü, kesilebilme değerlerinde belirgin bir değişimin olmadığı belirlenmiştir.

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Cite This Article

Demirağ, K., Çetin, G. (2019). Instrumental Textural Properties of Plain Turkish Delight Samples Prepared with Different Formulations during Storage. Akademik Gıda, Cilt: 17 Sayı: 2, 226–231. https://doi.org/10.24323/akademik-gida.613583

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