Abstract
Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of storage. Water activity and colour values (L*, a*, b*) significantly increased (p<0.05), while moisture content and pH values significantly decreased (p<0.05) with storage time. Textural properties of köftür samples were significantly (p<0.05) changed at the end of the 3-month storage period. It was determined that the increase in the shearing, penetration and TPA hardness values and the decrease in the adhesiveness, cohesiveness and resilience values of the köftür samples. As a result, it was concluded that the köftür preserves its textural properties during storage period.
Highlights
Turkey which is one of the major grape producing countries is the sixth-largest grape producer in the world (Food and Agriculture Organization, 2019)
Grapes are considered as perishable fruits and their nutritional value decreases during storage (Ali et al, 2016)
The pH values of köftür samples were determined by blending 5 g of köftür samples with 50 ml distilled water for 30 s by an Ultra Turrax homogenizer (MS-HS320, MTops) and pH measurements were performed by a pH meter (Gondo PL-700-pv, Taiwan)
Summary
Turkey which is one of the major grape producing countries is the sixth-largest grape producer in the world (Food and Agriculture Organization, 2019). The half of the grapes produced in Turkey is table grape, 38% is for raisins and 12% is for wine production (Turkish Statistical Institute, 2019). The production of köftür starts with the boiling of grape juice ( called as şıra). When the boiled grape juice is concentrated and become partial molasses, wheat flour is added and mixed together. The dried köftür pieces are filled in a cruse and sealed cruses are stored in a cool and dry place. During this storage process the sugared shell layer formed on the surface of the köftür samples. The köftür pieces are stored in this way for approximately 3 months and consumed during winter
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
