Instrumental textural properties of mesir paste kept at different temperatures

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dc.contributor.authorErgönül B.
dc.date.accessioned2024-07-22T08:18:09Z
dc.date.available2024-07-22T08:18:09Z
dc.date.issued2013
dc.description.abstractTraditional mesir paste bar samples were kept at different temperatures (4 ± 1°C, 20 ± 1°C, or 30 ± 1°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°C, respectively. © 2013 Copyright Taylor and Francis Group, LLC.
dc.identifier.DOI-ID10.1080/10942912.2011.599092
dc.identifier.issn15322386
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17215
dc.language.isoEnglish
dc.subjectFood technology
dc.subjectBar samples
dc.subjectInstrumental texture
dc.subjectMesir paste
dc.subjectTextural attributes
dc.subjectTextural properties
dc.subjectTextural quality
dc.subjectTotal sugars
dc.subjectTPA analysis
dc.subjectQuality control
dc.titleInstrumental textural properties of mesir paste kept at different temperatures
dc.typeArticle

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