Determination of Some Properties of Turkish Delight Produced by the Addition of Pomegranate Juice

Authors

  • Cemal Kaya Gaziosmanpaşa University
  • Mehmet Güldane Sakarya Uygulamalı Bilimler Üniversitesi, Pamukova Meslek Yüksek Okulu, 54050 Sakarya
  • Semra Topuz Tokat Gaziosmanpaşa Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, 60150 Tokat
  • Mustafa Bayram Tokat Gaziosmanpaşa Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, 60150 Tokat

DOI:

https://doi.org/10.24925/turjaf.v6i12.1814-1819.2176

Keywords:

Pomegranate, Turkish delight, Total phenolic compounds, Anthocyanin, Colour

Abstract

In this study, it is aimed to produce Turkish delight by using fresh squeezed pomegranate juice obtained from two different sour and sweet pomegranate varieties in 20% and 30% of the water to be used in the formulation. Water soluble dry matter, pH, total acidity, total phenolic substance, total anthocyanin, colour, hardness value, water activity of Turkish delight added pomegranate juice were analysed and the samples were sensory evaluated. Soluble solids dry matter values of Turkish delight were; 71.25-81.90 °Brix; pH values; 3.50-4.78, hardness values; 0.75-1.64 N, total acidity values; 0.042-0.240g/100g, L values; 27.43-43.94, a* values; (-0.66)-(+14.45) and b* values; (-1.67)-(+4.08), the amount of the total phenolic matter; 201.33-760.33 mg GAE/kg, the amount of total anthocyanin; 10.01-42.15 mg Cy-3Gluc/kg determined, respectively. When the results of the sensory evaluation were examined, the highest average score in terms of many features was obtained with a sweet pomegranate juice (300 ml) obtained with hydraulic press. It can be concluded that the products rich in functional components and preferred by consumers can be produced.

Author Biographies

Cemal Kaya, Gaziosmanpaşa University

Food Engineering

Mehmet Güldane, Sakarya Uygulamalı Bilimler Üniversitesi, Pamukova Meslek Yüksek Okulu, 54050 Sakarya

Pamukova Meslek Yüksek Okulu

Semra Topuz, Tokat Gaziosmanpaşa Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, 60150 Tokat

Gıda Mühendisliği

Mustafa Bayram, Tokat Gaziosmanpaşa Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, 60150 Tokat

Gıda Mühendisliği

Published

17.12.2018

How to Cite

Kaya, C., Güldane, M., Topuz, S., & Bayram, M. (2018). Determination of Some Properties of Turkish Delight Produced by the Addition of Pomegranate Juice. Turkish Journal of Agriculture - Food Science and Technology, 6(12), 1814–1819. https://doi.org/10.24925/turjaf.v6i12.1814-1819.2176

Issue

Section

Research Paper