Ergönül B.2024-07-222024-07-22201315322386http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17215Traditional 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.EnglishFood technologyBar samplesInstrumental textureMesir pasteTextural attributesTextural propertiesTextural qualityTotal sugarsTPA analysisQuality controlArticle10.1080/10942912.2011.599092