TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU

Year 2019, , 1121 - 1135, 06.10.2019

Meryem Göksel Saraç , Tuğba Dedebaş

https://doi.org/10.15237/gida.GD19084

Abstract

Bu çalışmanın ilk aşamasında limon, greyfurt, turunç ve
mandalina albedoları toz hale getirilerek, nem, kül, pH, diyet lif, renk, su ve
yağ absorpsiyonu, yığın ve sıkıştırılmış yoğunluk ve carr indeksi değerleri
belirlenmiştir. Örneklerin pH, su absorpsiyonu, yağ
absorpsiyonu ve carr indeks değerleri ile diyet lif miktarı sırasıyla
3.72-6.31, %178.28-469.11, %162.04-340.90, %15.00-27.27 ve %45.77-61.38
aralığında saptanmış ve albedo çeşitleri arasında farklılıklar olduğu
tespit edilmiştir.  İkinci aşamada ise
albedolar geleneksel bir ürün olan lokuma %3 oranında ilave edilerek,
örneklerin nem, pH, yoğunluk, renk ve tekstürel özellikleri belirlenmiştir.
Lokum örnekleri içinde kontrole göre en kırmızı GAL en sarı LAL örneği olurken,
en sert TAL ve KL en yumuşak MAL örneği olmuştur.  Bunun yanı sıra örneklerin tüketici kabul
edilebilirliğinin belirlenebilmesi için duyusal analiz yapılmış ve sonuçları
Basit Toplamlı Ağırlıklandırma (Simple Additive Weighting) yöntemi ile değerlendirilmiştir.
SAW yöntemi sonucunda en çok beğenilen ürünün mandalina albedosu ile
zenginleştirilmiş lokum olduğu belirlenmiştir.  

Keywords

albedo, turunçgiller, lokum, diyetlif

Thanks

Bu çalışma kapsamında lokum üretiminde desteklerini esirgemeyen Gönbeler Lokum ve Şekerleme A. Ş.’ye teşekkür ederiz.

PRODUCTION AND CHARACTERIZATION OF TURKISH DELIGHT ENRICHED WITH CITRUS ALBEDOS

Abstract

In the first stage of this study,
albedo powders from lemon, grapefruit, citrus and mandarin were produced. The
moisture, ash, pH, dietary fiber content, color, water and oil absorption, bulk
and tapped density, and carr index values were determined. The pH, water
absorption, oil absorption and carr index values and dietary fiber content of
the samples were determined as 3.72-6.31, 178.28-469.11%, 162.04-340.90%,
15.00-27.27%, and 45.77-61.38% respectively and significant variations were
determined between the albedo samples. In the second stage, different source of
albedo samples were individually added into the traditional product, commonly
known as Turkish delight, at a level of 3%. The moisture, pH, density, color
values and textural properties were determined in the Turkish delight samples.
The reddest and the yellowest samples were found to be GAL and LAL,
respectively, comparing with the control. On the other hand, the hardest
samples were TAL and KL while the softness delights were MAL. In addition, sensory
evaluation was performed to determine the acceptability of the samples and the
results were calculated by Simple Total Weighting (SAW) method. As a result of
the SAW method, it was determined that the most favored Turkish delight was the
one fortified with mandarin albedo.  

Keywords

Albedo, citrus fruits, Turkish delight, dietary fiber

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