Effect of different oils and sugar syrups on the properties of tray kadayif (traditional Turkish dessert)

The aim of this study was to analyze the effect of different oils and sugar syrups on the sensory and textural properties of traditional Turkish dessert the tray kadayif. The textural parameters of the tray kadayif samples were significantly (P < 0.01) affected by the replacement of sunflower oil and hazelnut oil with butter. The cutting hardness values of the tray kadayif samples increased with the increase in the amount of sunflower oil added to the formulations. The highest hardness values were achieved in formulations without butter in terms of both cutting hardness and fork hardness. The stickiness values reached the highest level in formulations containing 50% sunflower oil, 50% butter and 0% hazelnut oil. When the sugar syrups were compared, the stickiness values of the samples with sucrose syrup were found to be higher than the samples with glucose syrup. As a result of the sensory analysis conducted, though all the formulations were accepted by panelists, the highest score from the panelists was received by the formulations containing 75% butter and 25% oil (sunflower and hazelnut oil). It was also determined that the tray kadayif samples prepared with sucrose syrup had higher scores than the samples prepared with glucose syrup in terms of sensory properties.