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首页> 外文期刊>Turkish Journal of Agriculture & Forestry >Biochemical and sensory evaluations of Turkish delight (lokum) enriched with black grape and sour cherry syrups
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Biochemical and sensory evaluations of Turkish delight (lokum) enriched with black grape and sour cherry syrups

机译：富含黑葡萄和酸樱桃糖浆的土耳其软糖的生化和感官评估

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摘要

Black grape and sour cherry are high in phenolic substances and anthocyanin compounds, which are important for human health. Adding black grape and sour cherry fruit syrups into Turkish delight (lokum) could make the product healthier. While the highest antioxidant activity (AA) was found in the products produced with 7.5% black grape syrup (BGS) and sour cherry fruit syrup (SCS), the lowest AA was obtained from the control sample. The AA values of Turkish delight produced with BGS and SCS increasedwith the increased fruit concentration. Turkish delight produced with SCS had about twice as much AA than that produced with BGS. The sensory panelists’ scores showed that all the treatments were acceptable in terms of appearance, color, and aroma, butthe products produced with 2.5% were evaluated as the best. In terms of overall acceptability, the 2.5% and 5.0% fruit concentrate Turkish delight samples produced approximately the same results.
机译：黑葡萄和酸樱桃中的酚类物质和花色苷类化合物含量很高，对人体健康至关重要。在土耳其软糖（lokum）中加入黑葡萄和酸樱桃水果糖浆可使产品更健康。虽然在用7.5％黑葡萄糖浆（BGS）和酸樱桃果糖浆（SCS）生产的产品中发现最高的抗氧化剂活性（AA），但从对照样品中获得了最低的AA。 BGS和SCS生产的土耳其软糖的AA值随果实浓度的增加而增加。用SCS生产的土耳其软糖的AA含量约为使用BGS生产的土耳其软糖的两倍。感官小组成员的得分表明，所有处理方法在外观，颜色和香气方面均可接受，但以2.5％的产品评估为最佳。就总体可接受性而言，土耳其浓缩果汁中2.5％和5.0％的水果浓缩汁样品产生的结果大致相同。

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