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Journals / Turkish Journal of Agriculture and Forestry / 2014 / Cilt: 38 - Sayı: 4

Biochemical and sensory evaluations of Turkish delight (lokum) enriched with black grape and sour cherry syrups

Ali BATU
Ali ARSLAN
Pages
561–569
Publication Date
2014-04-01
DOI
—
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AI Summary & Key Takeaways

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

In terms of overall acceptability, the 2.5% and 5.0% fruit concentrate Turkish delight samples produced approximately the same results.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Black grape and sour cherry are high in phenolic substances and anthocyanin compounds, which are important for human health.
📊
Key Findings & Data:While the highest antioxidant activity (AA) was found in the products produced with 7.5% black grape syrup (BGS) and sour cherry fruit syrup (SCS), the lowest AA was obtained from the control sample.
💡
Conclusion & Impact:In terms of overall acceptability, the 2.5% and 5.0% fruit concentrate Turkish delight samples produced approximately the same results.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Turkish delight · sour cherry · black grape

Abstract

Black grape and sour cherry are high in phenolic substances and anthocyanin compounds, which are important for human health. Adding black grape and sour cherry fruit syrups into Turkish delight (lokum) could make the product healthier. While the highest antioxidant activity (AA) was found in the products produced with 7.5% black grape syrup (BGS) and sour cherry fruit syrup (SCS), the lowest AA was obtained from the control sample. The AA values of Turkish delight produced with BGS and SCS increased with the increased fruit concentration. Turkish delight produced with SCS had about twice as much AA than that produced with BGS. The sensory panelists' scores showed that all the treatments were acceptable in terms of appearance, color, and aroma, but the products produced with 2.5% were evaluated as the best. In terms of overall acceptability, the 2.5% and 5.0% fruit concentrate Turkish delight samples produced approximately the same results.

Özet

Black grape and sour cherry are high in phenolic substances and anthocyanin compounds, which are important for human health. Adding black grape and sour cherry fruit syrups into Turkish delight (lokum) could make the product healthier. While the highest antioxidant activity (AA) was found in the products produced with 7.5% black grape syrup (BGS) and sour cherry fruit syrup (SCS), the lowest AA was obtained from the control sample. The AA values of Turkish delight produced with BGS and SCS increased with the increased fruit concentration. Turkish delight produced with SCS had about twice as much AA than that produced with BGS. The sensory panelists' scores showed that all the treatments were acceptable in terms of appearance, color, and aroma, but the products produced with 2.5% were evaluated as the best. In terms of overall acceptability, the 2.5% and 5.0% fruit concentrate Turkish delight samples produced approximately the same results.

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Cite This Article

BATU, A., ARSLAN, A. (2014). Biochemical and sensory evaluations of Turkish delight (lokum) enriched with black grape and sour cherry syrups. Turkish Journal of Agriculture and Forestry, Cilt: 38 - Sayı: 4, 561–569. https://ajindex.com/articles/179850

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