Akademik Veri Yönetim Sistemi
International Journal of Gastronomy and Food Science, cilt.32, 2023 (SCI-Expanded)
In this study the possibility of using carob, orange and carrot pulps, food industry wastes rich in dietary fiber and healthy components which have superior advantages on human health, was investigated in Turkish delight production. For this purpose, Turkish delight was produced by replacing Turkish delight dough with dried and ground carob, orange and carrot pulps at 3%, 6% and 9% levels. The produced Turkish delight samples were examined in terms of physical, chemical and microbial properties at different storage periods (0, 15th and 30th days). Pulp type, addition level and storage time had a statistically significant (p˂0.01) effect on dry matter, water soluble dry matter, ash, pH, total acidity, total phenolic substance, antioxidant activity, L*, a*,b* color values and total color change (ΔE) of the Turkish delight samples. The increase in the pulp addition level was generally effective in decreasing the dry matter and water soluble dry matter values of the Turkish delight samples while it was effective in increasing the ash content, total phenolic substance and antioxidant activity values. It was determined that Turkish delight samples containing 9% carob pulp on day 0 exhibited higher values in terms of total phenolic substance (193.77mgGAE/100g) and antioxidant activity (77.88%). It has also been determined that all three pulp types can be used up to 9% in the Turkish delight production in terms of general quality criteria and sugar content of the Turkish delight can be reduced at the rate of 7.8%, 8.1% and 8.2% by using the orange, carob and carrot pulp at this level, respectively. In addition it was determined that the produced Turkish delight samples were generally within acceptable limits in terms of yeast and mold counts.