Journal de la nutrition et des sciences alimentaires
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Effects of Black Grape Syrup on Texture, Colour and Sensory Qualies of Value Added Turkish Delight (Lokum)

Ali Batu, Ali Arslan and Ali Eroglu

In this study, the changes in the color, texture profile and sensory values of lokum were investigated simply by adding black grape concentrate into lokum during cooking. The amounts of fruit concentrate added to simple lokum depend on its physical, chemical and sensory quality parameters. In order to examine the effect of the concentration of black grape syrups (2.5%, 5.0%, 7.5%; w/w) were added to simple lokum during cooking. In this fruit-concentrated lokum, the texture profile analysis (TPA), color analysis and sensory quality were determined. As a result of the research phase of examining the effect of the concentration of fruit syrup, it was shown that the firmness, gumminess and chewability of fruit concentrated lokum decreased with increasing amounts of black grape concentrate. At the end of the sensory evaluations, while there was no significant difference between 7.5% and 5.0%, the most acceptable lokum was the sample which had 2.5% black grape concentrate. The hardness, adhesiveness, cohesiveness and elasticity values of concentrated black grape lokum decreased. However in contrast, the chewability and gumminess values of lokum produced with black grape concentrate increased significantly. It was observed that while the Minolta L* values decreased with the increase of black grape concentrate, the a* and b* values decreased with the increase of black grape juice concentrate.