Instrumental textural properties of plain helva kept at different temperatures

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dc.contributor.authorErgönül B.
dc.contributor.authorÖzçam M.
dc.date.accessioned2024-07-22T08:18:40Z
dc.date.available2024-07-22T08:18:40Z
dc.date.issued2013
dc.description.abstractTraditional plain helva samples were stored at different temperatures (4±1 °C, 22±2 °C or 35±1 °C) and their textural properties were determined by conducting texture profile analysis. Also the general chemical composition of the samples was determined. According to the data obtained, total sugar content of samples was 41.56 g/100 g, whereas average protein, water and fat amounts were 18.63 g/100 g, 0.29 g/100 g and 37.84 g/100 g, respectively. It was determined that storage at different temperatures significantly affected the instrumental textural attributes of plain helva samples (P<0.05). Hardness of plain helva kept at 4±1 °C was 4.33 N, whereas it was 4.26 N and 9.10 N for the samples kept at ambient temperature (22±2 °C) and 35±1 °C, respectively. Temperature also significantly affected the chewiness, gumminess and cohesiveness scores of the samples (P<0.05). © 2013 Wageningen Academic Publishers.
dc.identifier.DOI-ID10.3920/QAS2012.0163
dc.identifier.issn17578361
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17376
dc.language.isoEnglish
dc.publisherWageningen Academic Publishers
dc.rightsAll Open Access; Bronze Open Access
dc.subjectChemical analysis
dc.subjectDigital storage
dc.subjectTextures
dc.subjectChemical compositions
dc.subjectGeneral chemicals
dc.subjectInstrumental textural attribute
dc.subjectPlain helva
dc.subjectSesame
dc.subjectTextural attributes
dc.subjectTextural properties
dc.subjectTextural quality
dc.subjectTexture profile analysis
dc.subjectTotal sugars
dc.subjectQuality control
dc.titleInstrumental textural properties of plain helva kept at different temperatures
dc.typeArticle

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