Instrumental Textural Properties of Mesir Paste Kept at Different Temperatures
| dc.contributor.author | Ergönül, B | |
| dc.date.accessioned | 2024-07-18T11:39:15Z | |
| dc.date.available | 2024-07-18T11:39:15Z | |
| dc.description.abstract | Traditional mesir paste bar samples were kept at different temperatures (4 +/- 1 degrees C, 20 +/- 1 degrees C, or 30 +/- 1 degrees C) and their textural properties were determined by conducting instrumental texture profile analysis. Total sugar content of mesir was 85 g/100 g sample, whereas the inverted sugar amount was 79 g/100 g. Saccharose content of mesir was 10 g/100 g. It was determined that temperature significantly affected the textural attributes of mesir paste samples (P < 0.05). Hardness of mesir paste kept in a refrigerator was 2241 N, whereas it was 273 N and 8.24 N for the samples kept at ambient temperature and 30 +/- 1 degrees C, respectively. | |
| dc.identifier.issn | 1094-2912 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/1508 | |
| dc.language.iso | English | |
| dc.publisher | TAYLOR & FRANCIS INC | |
| dc.title | Instrumental Textural Properties of Mesir Paste Kept at Different Temperatures | |
| dc.type | Article |