Research regarding the sensorial and chemical features of some turkish delight assortments sold on Iaşi city market

Abstract

Lokum is a gelled product prepared by boiling a mixture of sugar, glucose and starch with the addition of flavors and dyes. To complete the current study were achieved threeTurkish delight assortments (strawberry flavoured, lemon flavoured and mint flavoured), fivefor each studied assortment, and were bought from different stores localised in Iaşi City. The criteria used for sensory evaluation were overall appearance and colour, aspect, smell, taste and texture. Chemical analysis consists in determination of moisture and dry matter content, total sugar and directly reducing sugar content. It was observed distinctly significant differences between all three types of lokum in terms of colour, general and section aspect and total average score. Very significant differences were registered for the smell and taste features. The only feature in which the differences were insignificant was the one regarding texture.Percentage of moisture presented a value of 17.23% in the case of the three lokum assortments, dry substance recorded an average value of 82.77%, percentage of total sugarhad a value of 73.76%, and percentage of directly reducing sugarwas 17.87%.