Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry

Pocan, Pelin
Knapkiewicz, Magdalena
Rachocki, Adam
Öztop, Halil Mecit
Turkish delights (lokum) are traditional confectionery products that contain mainly sucrose as the sugar source and starch as the gelling agent. However, manufacturers sometimes might prefer to use corn syrup instead of sucrose to decrease the cost. This jeopardizes the originality of Turkish delights and leads to production of adulterated samples. In this study, Turkish delights were formulated using sucrose (original sample) and different types of corn syrups (SBF10, SCG40, and SCG60). Results clearly indicated that corn-syrup-containing samples had improved textural properties and were less prone to crystallization. However, this case affected authenticity of the products negatively. Both time domain nuclear magnetic resonance (TD NMR) and fast field cycling nuclear magnetic resonance (FFC NMR) techniques were found to be effective to discriminate the original samples from the corn-syrup-containing samples. In addition, quantitative analysis of FFC NMR showed that, apart from the rotational motions, molecules in Turkish delights (mainly water and also sugar molecules) undergo two types of translational dynamics.
Journal of Agricultural and Food Chemistry


Characterization of lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus as lactic cultures isolated from traditional Turkish yogurts and subtyping of streptococcus thermophilus using crispr analysis and mlst
Altay Dede, Neslihan; Gültekin, Güzin Candan; Department of Food Engineering (2010)
Yogurt is a characteristic fermented dairy product of Turkey and Bulgaria and its popularity has been increasing all over the world. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus) are used together as starter culture in production of yogurt. The objective of this study was to isolate and characterize yogurt cultures from traditionally produced yogurts (i.e. produced without using commercial starter cultures) and to search the genotypic diversity within ...
Investigating the effects of syrup type and compositions on syrup distribution in Kemalpasha dessert by magnetic resonance imaging MRI technique
Aydın, Özlem; Özel, Barış; Öztop, Halil Mecit (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. ...
Characterization and Comparison of Turkish Table Olive Varieties With NMR Relaxometry and Magnetic Resonance Imaging
Kilercioğlu, Mete; Özel, Barış; Öztop, Halil Mecit (2016-01-01)
Olive is one of the fruits that is mostly consumed in the Mediterranean region. Depending on the variety, oil quality of the olive changes significantly. In this study, Nuclear Magnetic Resonance (NMR), Relaxometry and Magnetic Resonance Imaging (MRI) experiments were used to characterize different Turkish table olive varieties, (Ayvalik, Mega, Sele, Light) in terms of tissue structure, fat and water contents. Moisture and fat content were measured using an infrared moisture analyzer and soxhlet extraction,...
Effect of different wheat varieties on pasta quality
Bozkurt, Murat; Mert, Behiç; Department of Food Engineering (2012)
There are about 40 durum wheat varieties registered in Turkey. Around 10 varieties are being commonly cultivated. Amanos 97, Çeşit 1252, Ege 88, Fırat 93, Fuatbey 2000, Burgos, Kızıltan 91, Sarıçanak 98, Svevo and Zenith durum wheat varieties were used in this study. Semolina and pasta have been produced in an industrial plant under constant process conditions from these varieties. In general, pasta quality is determined by three main factors, the raw materials, the production recipe and the production proc...
Evaluation of Groundwater Storage changes at Konya Closed Basin Turkey using GRACE based and in situ measurements
Yılmaz, Koray Kamil; Yılmaz, Mustafa Tuğrul (null; 2016-04-17)
The Konya Closed Basin (KCB) located in Central Anatolia, Turkey, is the primary grain producer in Turkey. The lack of sufficient surface water resources and recently changing crop patterns have led to over-exploitation of groundwater resources and resulted in significant drop in groundwater levels. For this reason monitoring of the groundwater storage change in this region is critical to understand the potential of the current water resources and to devise effective water management strategies to avoid fur...
Citation Formats
P. Pocan, M. Knapkiewicz, A. Rachocki, and H. M. Öztop, “Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry,” Journal of Agricultural and Food Chemistry, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: