Aydın Gastronomy

Aydın Gastronomy

Changes in the Gastronomic Characteristics Plain Tukish Delight (Lokum) During Production

Yazarlar: Ali BATU

Cilt 2 , Sayı 2 , 2018 , Sayfalar 9 - 20

Konular:-

Anahtar Kelimeler:Gastronomy,Turkish delight,Lokum,Starch,Texture,Color

Özet: Gastronomy is a new science in Turkey and it is difficult to find a study on Turkish delight (lokum) gastronomy. This research is an initial study conducted on the gastronomy values of lokum. In this study, the changes in the color, texture, acidity and pH content of lokum were determined during the cooking period. As a result of the research, the effect of the prolonging cooking period, it was shown that the hardness, gumminess, chewiness, springiness and cohesiveness of plain lokum decreased with increasing of cooking period. It was observed that while the CIE L* values decreased, a* and b* values increased with the extending of cooking period. The results of the research showed that it is appropriate to cook for 60 minutes in order to have a proper texture and aroma of plain Turkish delight

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@article{2018, title={Changes in the Gastronomic Characteristics Plain Tukish Delight (Lokum) During Production}, volume={2}, number={2}, publisher={Aydın Gastronomy}, author={Ali BATU}, year={2018}, pages={9–20} }
APA
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Ali BATU. (2018). Changes in the Gastronomic Characteristics Plain Tukish Delight (Lokum) During Production (Vol. 2, pp. 9–20). Vol. 2, pp. 9–20. Aydın Gastronomy.
MLA
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Ali BATU. Changes in the Gastronomic Characteristics Plain Tukish Delight (Lokum) During Production. no. 2, Aydın Gastronomy, 2018, pp. 9–20.
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