Black Grapes Concentrate (Syrup) Hardness (g) Gumminess Chewiness (g.mm)
Control 3201,95 ± 16,08a 2616,37 ± 14,12a 2521,55 ± 11,47a
%2,5 2772,70 ± 50,07b 2139,75 ± 43,23b 2131,67 ± 27,34b
%5,0 2291,87 ± 58,67c 1701,51 ± 38,94c 1622,52 ± 37,96c
%7,5 1941,61 ± 38,45d 1483,55 ± 34,04d 1468,12 ± 36,54d
Black Grapes Concenrate (Syrup) Cohesiveness Springiness (mm) Resillience
  Control 0,817 ± 0,003a 0,963 ± 0,009a 0,460 ± 0,002a
  %2,5 0,772 ± 0,008b 0,997 ± 0,277a 0,455 ± 0,005a
  %5,0 0,743 ± 0,008c 0,953 ± 0,003a 0,429  ± 0,005b
  %7,5 0,764 ± 0,005b 0,989 ± 0,007a 0,458 ± 0,006a
a-d Means within a column with different letters are significantly different (p<0.05)
Table 3: The Hardness, Gumminess and Chewiness values of Turkish Delight produced with BGS with 65% soluble solids (n = 7).