Effects of different oil and sugar surbines on the functional and documentary characteristics of tray

This study aimed to determine the effects of different fat and sugar syrup on the sensory and textural properties of the tray kadayif. For this purpose, sunflower oil at three different levels (0-25-50%), hazelnut oil at three different levels (0-25-50%), saccharose and glucose syrup were used in the tray kadayif production. The control sample was prepared using 100% butter and the ratios of sunflower oil and hazelnut oil that were added were deducted from the amount of butter in the formula. It was determined that the tray kadayif samples of sunflower oil and hazelnut oil variables were over the colour values of L,+a and +b and were significant at (p <0,01) level. In general, as the amount of oil included in the formulation increased, an increase was observed in the L colour values of the tray kadayif samples while a decrease was observed in the +a and +b colour values. Sugar syrup variable was effective only at the level of (p <0.05) on +a colour value. When the oils used in the production of tray kadayif are compared, the kadayif samples of sunflower oil increased the hardness values more than those of hazelnut oil. When the stickiness values obtained from the forking test are examined, it was observed that the stickiness of the tray kadayif increased due to the increase of sunflower oil and hazelnut oil. The glucose syrup from the sugar syrups used in production increased the hardness of the samples more than the saccharose syrup and decreased the stickiness values. As a result of the sensory analysis conducted, though all the formulations were accepted by panellists, the highest score from the panellists was received by the formulations containing 75% butter and 25% liquid fat. Formulations containing 100% butter received lower scores than formulations containing 50% butter from panellists. These results indicate that the panellists prefer formulations in which butter and liquid oil are used together instead of formulations containing 100% butter or 100% liquid oil, and that if the butter level falls below 50% in the formula, the liking decreases. In addition,it was determined that panellists preferred samples containing saccharose syrup in terms of sensory properties of the tray kadayif.