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

Q2 Agricultural and Biological Sciences

Food Science and Technology Pub Date : 2023-12-19 DOI:10.5327/fst.00107

A. Alrasheedi, Asmahan Azhari Ali, Maha A Hijazi

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引用次数: 0

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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土耳其甜点（lokum）的改良和感官评估；添加不同含量的干枣粉

本研究旨在调查用淀粉和干枣粉（DDP）替代土耳其甜点中明胶对新产品开发的影响和感官特性。使用了九种不同浓度的流体粘液：样品 1（90%明胶+10%淀粉）；样品 2（90%明胶+5%淀粉+5%DDP）；样品 3（85%明胶+10%淀粉+5%DDP）；样品 4（80%明胶+20%淀粉）；样品 5（80%明胶+10%淀粉+10%DDP）；样品 6（75%明胶+20%淀粉+5%DDP；70%明胶+30%淀粉）；样品 7（70%明胶+15%淀粉+15%DDP）；样品 8（65%明胶+30%淀粉+5%DDP）以及对照样品（样品 9，100%明胶）。对所有样品（明胶和水活性；aw）的稠度、质地和嫩度进行了口感、回味和总体可接受性评估。感官小组成员对收集到的数据进行的评分显示，与对照样品相比，所有测量参数之间都存在显著差异，但添加了低水平（DDP）的样品的产品效果最好。总之，用淀粉和（DDP）代替明胶的含量应较低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology 农林科学-食品科技

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0.00%

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审稿时长

12 weeks

期刊介绍： Information not localized