Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study

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2022-12-16

Author

Pocan, Pelin
Grunin, Leonid
Öztop, Halil Mecit

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Turkish delights were formulated by using sucrose (control) and different types of corn syrups (having varying glucose/fructose ratios) and allulose syrup. 30% allulose syrup and 30% sucrose-containing Turkish delights were found to exhibit an amorphous structure. Time-domain NMR relaxometry experiments were also conducted on delights by measuring T2 relaxation times, and two distinct proton populations were observed in all formulations. The use of different syrup types at different substitution levels led to significant changes in the relaxation times (T2a and T2b) of the samples, indicating that the relaxation spectrum might be used as a fingerprint for Turkish delights containing different types and amounts of syrup types. Second moment (M2) values which were measured from the signal acquired using a magic sandwich echo pulse sequence were also found to be an effective and promising indicator to detect the crystallinity of Turkish delights.

URI

https://hdl.handle.net/11511/101441

Journal

ACS FOOD SCIENCE & TECHNOLOGY

DOI

https://doi.org/10.1021/acsfoodscitech.2c00222

Collections

Department of Food Engineering, Article

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Citation Formats

P. Pocan, L. Grunin, and H. M. Öztop, “Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study,” ACS FOOD SCIENCE & TECHNOLOGY, vol. 2, no. 12, pp. 1819–1831, 2022, Accessed: 00, 2023. [Online]. Available: https://hdl.handle.net/11511/101441.