Investigating the effects of syrup type and compositions on syrup distribution in Kemalpasha dessert by magnetic resonance imaging MRI technique

2015-10-01
The textural quality and ready to eat condition of Kemalpasha dessert which has a local origin mainly produced in Mustafakemalpaşa, Bursa province of Turkey, is closely associated with the type of syrup used and its composition. In order to obtain a well prepared, delightful and good texture dessert the syrup is expect to be homogeneously and completely distributed within the Kemalpasha cake. Magnetic Resonance Imaging (MRI) technique is used for visualization of the diffusion of the syrup within the cake. For this purpose, four different syrup compositions were prepared and poured onto the samples in the same amount just before obtaining images with MRI technique. The prepared syrup types were conventional sucrose syrup, sucrose syrup prepared with milk, syrup having dextrose equivalent (DE) 40 and syrup having dextrose equivalent (DE) 60 where DE value represents the amount of reducing sugars present in the syrup. In MRI experiments by using Gradient Recalled Echo (GRE) and Spin Echo (SE) sequences, images of syrup disribution within the samples with respect to time, longitudinal relaxation times (T1) and transverse relaxation times (T2) were detected for each type of syrup used. MRI images were utilized to investigate the syrup distribution qualitatively whereas the T1 and T2 signal values were analyzed for quantitative investigation of syrup distribution by checking signal values and images respectively. Obtained results showed that MRI technique is a promising method to investigate the effects of syrup varieties on textural properties of Kemalpasha dessert and these results can be used to comment on whether the dessert is ready for consuming or not
Citation Formats
Ö. Aydın, B. Özel, and H. M. Öztop, “Investigating the effects of syrup type and compositions on syrup distribution in Kemalpasha dessert by magnetic resonance imaging MRI technique,” presented at the International Symposium on Traditional Foods From Adriatic to Caucasus, (01 - 04 Ekim 2015), Sarajevo, 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/75094.