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<p>The objective of the current study was to assess the effect of incorporating cooked pulses (white, red, and brown beans, hulled lentils, and green pea seeds) into the Turkish delight formula as natural colorants and high sources of protein and to evaluate their physicochemical, textural, microbiological, and sensory characteristics. The results revealed that enriching Turkish delights with cooked pulses significantly improved their nutritional quality, with protein content ranging from 4.53 to 6.53%, crude fiber from 0.25 to 0.54%, and antioxidant activity from 18.50 to 32.59%. Phenolic content increased up to 47.82&#xa0;mg/100&#xa0;g as gallic acid equivalents (GAE). Hardness (10.90–14.30&#xa0;N) and gumminess (7.40–8.93&#xa0;N) increased without compromising cohesiveness or springiness. During the four-week storage period at 25 ± 2&#xa0;°C, the total sugars, hardness, and gumminess of Turkish delight increased with the addition of cooked pulses, while lightness, yellowness, titratable acidity, and water activity values decreased compared to the control. Sensory evaluations highlighted the high acceptability of sensorial parameters for Turkish delights containing hulled lentils, green peas, and brown beans. During a four-week storage period, microbial counts gradually increased, with a slight decrease in growth at the end of the storage period, and remained within acceptable limits. These findings demonstrated that cooked pulses could serve as natural colorants and protein-rich ingredients in confectionery products, offering a healthier alternative to artificial additives while enhancing nutritional value, maintaining sensory appeal, and meeting consumer needs.</p>

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Quality characteristics of Turkish delight enriched with different cooked pulses

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年10月31日

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  • Azza A. Omran,
  • Nadra. S. Y. Hassan,
  • Ghada T. Ahmed

摘要

The objective of the current study was to assess the effect of incorporating cooked pulses (white, red, and brown beans, hulled lentils, and green pea seeds) into the Turkish delight formula as natural colorants and high sources of protein and to evaluate their physicochemical, textural, microbiological, and sensory characteristics. The results revealed that enriching Turkish delights with cooked pulses significantly improved their nutritional quality, with protein content ranging from 4.53 to 6.53%, crude fiber from 0.25 to 0.54%, and antioxidant activity from 18.50 to 32.59%. Phenolic content increased up to 47.82 mg/100 g as gallic acid equivalents (GAE). Hardness (10.90–14.30 N) and gumminess (7.40–8.93 N) increased without compromising cohesiveness or springiness. During the four-week storage period at 25 ± 2 °C, the total sugars, hardness, and gumminess of Turkish delight increased with the addition of cooked pulses, while lightness, yellowness, titratable acidity, and water activity values decreased compared to the control. Sensory evaluations highlighted the high acceptability of sensorial parameters for Turkish delights containing hulled lentils, green peas, and brown beans. During a four-week storage period, microbial counts gradually increased, with a slight decrease in growth at the end of the storage period, and remained within acceptable limits. These findings demonstrated that cooked pulses could serve as natural colorants and protein-rich ingredients in confectionery products, offering a healthier alternative to artificial additives while enhancing nutritional value, maintaining sensory appeal, and meeting consumer needs.