Çeşnili Lokum Üretiminde Kapsikum Biber Tozu ve Doğal Peynir Aromasının Kullanım Potansiyeli

Abstract

Turkish delight, which is produced from sugar, starch and water as raw materials and can be enriched with different flavors and aromas, is a traditional dessert widely consumed around the world. Although there are many types of Turkish delight, capsicum pepper powder (CPP) and natural cheese aroma (NCA) added Turkish delights are not consumed in Turkey. In this study, the potential use of CPP and NCA in the production of flavored Turkish delights was studied to obtain a unique taste, flavor and color, and also the physical, chemical and sensorial properties of Turkish delights containing three different ratios of CPP and NCA were determined. For this purpose, capsicum pepper was dried and powdered, and commercial natural Cheddar cheese flavor was used to provide cheesy characteristic to Turkish delights. In capsicum pepper and cheese flavored Turkish delights, the ratios of CPP were 0.1, 0.3 and 0.5% (w/w) while the ratios of NCA were 6.5, 10.0 and 12.5% (w/w). The physicochemical properties such as color, dry matter and ash contents, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities and the sensory properties of Turkish delight samples were determined. The highest L* values were found in Turkish delights with 6.5% and 10.0% NCA concentrations (p0.05). Sensory analysis results indicated that Turkish delights containing 12.5% NCA had a high acceptability score, and CPP added Turkish delights were equally liked by panelists. In conclusion, CPP and NCA flavorings could be used in the production of Turkish delights for the development of a novel dessert product with a high consumer acceptability, and might provide health beneficial functional components.