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.

【摘要】Köftür是土耳其一款水果基底甜点，由部分浓缩葡萄汁与小麦面粉制成。本研究旨在测定该产品在3个月储存期内的部分理化特性（水分含量、pH值、水分活度（aw）、色泽）与质构特性（硬度、黏附性、内聚性、弹性、咀嚼性、胶粘性、回复性）。结果表明：储存过程中，水分活度与色泽参数（L*、a*、b*）显著升高（p<0.05），而水分含量及pH值则显著降低（p<0.05）；在3个月储存期结束时，Köftür样品的质构特性发生了显著变化（p<0.05）。经测定，Köftür样品的剪切力、穿透力及TPA硬度值均有所上升，而黏附性、内聚性与回复性则出现下降。综上，本研究得出结论：Köftür在储存期内可维持其质构特性。