Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study

Pocan P., Grunin L., Oztop M. H.

ACS FOOD SCIENCE & TECHNOLOGY, cilt.2, sa.12, ss.1819-1831, 2022 (ESCI) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 2 Sayı: 12
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1021/acsfoodscitech.2c00222
  • Dergi Adı: ACS FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
  • Sayfa Sayıları: ss.1819-1831
  • Anahtar Kelimeler: time-domain (TD) NMR relaxometry, magic sandwich echo (MSE), soft candies, food gels, allulose syrup, CRYSTALLIZATION KINETICS, WATER, TIME, CRYSTALLINITY, STABILITY, MOBILITY, GELATIN, SUGARS, CREAM, STATE
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Turkish delights were formulated by using sucrose (control) and different types of corn syrups (having varying glucose/fructose ratios) and allulose syrup. 30% allulose syrup and 30% sucrose-containing Turkish delights were found to exhibit an amorphous structure. Time-domain NMR relaxometry experiments were also conducted on delights by measuring T2 relaxation times, and two distinct proton populations were observed in all formulations. The use of different syrup types at different substitution levels led to significant changes in the relaxation times (T2a and T2b) of the samples, indicating that the relaxation spectrum might be used as a fingerprint for Turkish delights containing different types and amounts of syrup types. Second moment (M2) values which were measured from the signal acquired using a magic sandwich echo pulse sequence were also found to be an effective and promising indicator to detect the crystallinity of Turkish delights.