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标题：Effects of Starch Ratios and Soapwort Extract Addition on some Properties of Turkish delight
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作者：Mustafa Kemal Uslu ; Mustafa Erbaş ; İrfan Turhan 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2010
卷号：35
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this study, the effects of soapwort extract addition and three different starch ratios on physical (moisture content and density), chemical (pH and acidity), and textural and sensorial properties of Turkish delight were investigated. Turkish delights containing 8, 12 and 20% starch on dry basis were produced. In addi¬tion, Turkish delight containing 12% starch and soapwort extract was prepared. It was found that pH value of Turkish delights varied between 3.90 to 5.10 and their density decreased with the increase of starch ratio and addition of soapwort juice. Sensorial properties of Turkish delight containing 12% starch were superior to the others. According to texture profile analyse (TPA) results, hardness, springiness, cohesiveness and chewiness values of Turkish delight preferred by the panelists were found as 138.97±36.0N, 0.828±0.025, 0.729±0.02 and 84.13±24.09, respectively on day 0. These values were higher than hardness, springiness, cohesiveness and chewiness values of Turkish delights containing 8% and 20% starch or the produced add¬ing soapwort.
关键词：Turkish delight; soapwort and texture profile analysis