The effect of different pulp powders incorporation on the instrumental texture and rheological properties of Turkish delight

In this study, it was aimed to investigate the effect of using the carob, carrot and orange pulp powders, which are food industry waste rich in dietary fiber and other functional components, on the textural, rheological and sensory properties of Turkish delight. For that purpose, Turkish delight was produced by using carob, carrot and orange pulp powders at different levels (3%, 6%, 9%). Pulp powder type, addition level and storage time generally had a statistically significant effect (p < 0.01) on the textural and rheological properties of Turkish delight samples. Increasing the pulp powder addition level and storage time caused an increase in the hardness, chewiness, gumminess, K (strength of molecular interaction), maximum and minimum force values and penetration and cutting test parameters in general. On the contrary, increasing the pulp powder addition level and storage time caused a decrease in the elasticity, cohesiveness, relaxation time and z (type of molecular interaction) values in general. The hardness values of Turkish delight samples varied between 5.49 N (control) and 49.16 N (sample with 9% carob pulp powder, 30th day). In terms of elasticity, the samples containing carob pulp powder (0.81–0.85 N) were closer to the control samples (0.84–0.86 N) and chewiness values of these samples were higher (5.42–25.72 N). It was determined that Turkish delight samples containing pulp powder were more appreciated than control samples and samples containing carrot pulp powder were most preferred in terms of sensory properties in general. As a result, it has been determined that all three types of pulp powders can be used at a rate of 9% in terms of the textural and sensory properties of Turkish delight.