Textural properties of Köftür, a fruit based dessert

Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of storage. Water activity and colour values (L*, a*, b*) significantly increased (p<0.05), while moisture content and pH values significantly decreased (p<0.05) with storage time. Textural properties of köftür samples were significantly (p<0.05) changed at the end of the 3-month storage period. It was determined that the increase in the shearing, penetration and TPA hardness values and the decrease in the adhesiveness, cohesiveness and resilience values of the köftür samples. As a result, it was concluded that the köftür preserves its textural properties during storage period.