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The research was carried out to evaluate gelling and bleaching agents for white solid pekmez production. Grape juice with 26% total soluble solids as°B rix was used for the production of pekmez. Acidity was reduced with the application of sterile white soil containing 70.4% CaCO 3 , followed by tanningelatin clarification and filtration. The grape juice was concentrated to 76% total soluble solids by vacuum. Gelling treatments were designed to produce a solid pekmez by adding high or low methoxyl pectins or carboxymethylcellulose (CMC). It was found that sufficient gelling could be achieved using less than 0.5% CMC and 1% for either pectin. Also, a desirable white color was obtained with 1.5% soapwort juice and 3% egg white with the combination of 1% pectins.

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IntroductionTurkish delight (lokum) is a sugar-based jelly-like confection containing a starch gel. The history of it dates back more than 300 years, making it one of the oldest sweets in the world (Doğan, 2008). Turkish legend has it that in his endeavors to cope with all his mistresses, the Turkish sultan Abdul Hamid I summoned all his confectionery experts and ordered them to produce a unique dessert to add to his collection of secret recipes for which he was famous. As a result of extensive research, Turkish delight was born. In 1776, Haci Bekir, a fully apprenticed confectioner, arrived in İstanbul from a small town in Anatolia (Batu and Kirmaci, 2009). Bekir set up a little shop in the center of the city and quickly won fame and fortune among the people. Fashionable ladies began to give Turkish delight to their friends in special lace handkerchiefs. 'Lokum' is derived from the word rahat-ulhulkum, which was used in the Ottoman language. Turkish delight had been known in Anatolia since the 15th century, but it became widespread within the borders of the Ottoman Empire (http://www. turkish-delight.com).In former years, it was produced using a combination of honey or grape molasses and flour. In the 20th century, with the availability of sucrose and especially purified starch, both the production and taste of it has changed.The traditional sweetening ingredients of honey and grape molasses were replaced with the newly available refined sugar (Gönül, 1985;Batu, 2006). It was introduced to the West in the 19th century. During his travels to İstanbul, an unknown British traveler became very fond of the Turkish delicacy, purchased cases of it, and shipped them to Britain under the name of Turkish delight. It reportedly first showed up in Europe at the Vienna Fair in 1837 (http:// www.turkish-delight.com). Although it is a confection made from starch and sugar nowadays, it is often flavored with rosewater, lemon, or some other fruit extraction. It has a soft, sticky consistency and is often packaged and eaten as small cubes that are dusted with icing sugar to prevent sticking (TGK, 2004). Some recipes include small nut pieces, usually pistachio, hazelnut, or walnut. Though enjoyed worldwide, Turkish delight is especially popular in Turkey, Armenia, Greece, the Balkans, and Middle Eastern cuisines. It is also popular in Romania and Russia.The importance of black grape and sour cherry fruits for human health is due to their phenolic compounds. These compounds are well-known natural antioxidants. Antioxidant compounds of grape and sour cherry fruits also include the anthocyanins, flavonols, and phenolic substances such as malvidin and procyanidin. The concentration of total phenolics is directly proportional to