Ergönül, B2024-07-182024-07-181094-2912http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/1508Traditional 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.EnglishArticle