Instrumental textural properties of mesir paste kept at different temperatures

ERGÖNÜL B.

International Journal of Food Properties, vol.16, no.7, pp.1530-1533, 2013 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 7
  • Publication Date: 2013
  • Doi Number: 10.1080/10942912.2011.599092
  • Journal Name: International Journal of Food Properties
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1530-1533
  • Keywords: Mesir paste, TPA analysis, Textural attributes, Textural quality
  • Manisa Celal Bayar University Affiliated: Yes

Abstract

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.