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TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU

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.

Anahtar Kelimeler:

albedo, turunçgiller, lokum, diyetlif

PRODUCTION AND CHARACTERIZATION OF TURKISH DELIGHT ENRICHED WITH CITRUS ALBEDOS

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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