Determination of quality parameters and effects of different sugar row materials on the shelf life that ?unmixed lokum? and ?sultan lokum? made using glucose syrup and crystal sugar (sucroz) as sugar component

In this study the simple and the sultan delight to be two different kind of delight to stay in a fixed rate of other raw materials of sugar (sucrose) and glucose syrup production made by the addition 6-month storage period and the amount of moisture, especially during the sugar content and some physical, chemical, sensory and microbiological properties were studied, the effects of quality and shelf-life of these features was to determine the effect.According to the findings, made by adding in sugar and sultan lokum simple shelf life is longer than the other delights, sugar and moisture content in terms of Notification TGK Delight Turkish delight was the most appropriate.However,studies of the delight of traditional products as a result of cooking the desired the use of sugar in sugar codex out under the specified value or range is usually sees that.Other examples of the values indicated in the communiqué is unavailable as a result of the sugar and moisture content analysis were found be reached.As a result of sensory evaluation, the case of the sugar added to the delight of a significant change during the storage period of 6 months were not come. In the case of glucose with delight from the start of the consistency, appearance and flavor is not preferred compared to other samples in terms of days of storage at the end observed.30 delight the taste, smell, elasticity, no preference in terms of yensellik not observed.Sensory analysis results were examined by the panelists preferred the first order of sugar-made delights, all glucose was requested by the delight of the panelists. As a result of the microbiological analysis, the expected number of E.coli and yeast and mold growth within the limits and has not been feels.According to the calculation of the cost is high because of the price of sugar was found to increasethe cost of sucrose.