Production of Turkish delight (lokum)

Thermal and Textural Changes of Turkish Delight with Storage Relative Humidity

“…The same results were reported in several sugar-based food products [9,11]. T g values of lokum found in the study were comparable with the literature values that sucrose, fructose, glucose, lactose and maltose were 62-70, 5, 31, 101, and 87 °C, respectively, and that of starch as within a range of 55-75 °C [1]. The glass transition temperature depends on molecular weight, degree of cross-linking of polymer, and plasticizer (e.g., water) concentration [12].…”

“…There is no definite physical or textural attribute of lokum in literature; however it has been only described that lokum should not be too hard and too soft. Another important attribute of lokum is chewiness and lokum should not be sticky or hard which brings problems for chewing [1].…”

“…A unique study reported about stability of lokum by Batu [8] that lokum should be stored at room temperature (20 ºC). Effect of storage RH on stability of lokum was not studied before.…”

Determination of aflatoxins in walnut sujuk and Turkish delight by HPLC-FLD method

“…Turkish delight is a jelly-like confection made from starch and sugar and flavoured with rosewater, lemon or some other fruit extraction and/or nuts (Batu & Kirmaci, 2009). Walnut sujuk is a traditional sausage-shaped candy made from grape molasses and walnuts.…”

Effects of Modified Atmosphere Packaging on Shelf Life of Turkish Delight (Lokum)

“…During his visits to Istanbul, an unknown British traveler became very fond of the Turkish delicacies; he purchased some and shipped it to Britain under the name " Turkish delight." Afterwards, it was called Turkish delight in Europe, lokoum in France and the Balkans, loukoumi in Greece and Cyprus, lokun in Bulgaria and Macedonia, rahat in Romania, and ratluk in Bosnia and Herzegovina, and then Turkish delight took its place in international candy literature (3 ).…”