Modification and sensory evaluation of Turkish delight (lokum); supplemented with different levels of dried date powders

Authors

DOI:

https://doi.org/10.5327/fst.00107

Keywords:

fluid mucilage, consistency, appearance, texture, tenderness and acceptability

Abstract

Thise current study aimed to investigate the impacts and sensory properties of replacing gelatin in Turkish delight with starch and dried date powder (DDP) for the development of new products. Nine different concentrations of fluid mucilage were used: Sample 1 (90% gelatin + 10% starch); Sample 2 (90% gelatin + 5% starch + 5% DDP); Sample 3 (85% gelatin + 10% starch + 5% DDP); Sample 4 (80% gelatin + 20% starch); Sample 5 (80% gelatin + 10% starch + 10% DDP); Sample 6 (75% gelatin + 20% starch + 5% DDP; 70% gelatin + 30% starch); Sample 7 (70% gelatin + 15% starch + 15% DDP); and Sample 8 (65% gelatin + 30% starch + 5% DDP) in addition to a control sample (Sample 9, 100% gelatin). Consistency, texture, and tenderness of all samples (gel and water activities; aw) were evaluated in terms of taste, aftertaste, and overall acceptability. The sensory panelists’ scores of collected data showed significant differences between all measured parameters for all compared to with the control sample, but the best products were with samples with added (DDP) at low levels. In conclusion, replacing gelatin with starch and (DDP) should be at low levels.

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Published

2023-12-19

How to Cite

ALRASHEEDI, A. A., ALI, A. A., & HIJAZI, M. A. (2023). Modification and sensory evaluation of Turkish delight (lokum); supplemented with different levels of dried date powders. Food Science and Technology, 43. https://doi.org/10.5327/fst.00107

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Original Articles