Instrumental textural properties of mesir paste kept at different temperatures

ERGÖNÜL B.

International Journal of Food Properties, cilt.16, sa.7, ss.1530-1533, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 7
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1080/10942912.2011.599092
  • Dergi Adı: International Journal of Food Properties
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1530-1533
  • Anahtar Kelimeler: Mesir paste, TPA analysis, Textural attributes, Textural quality
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

Traditional 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.