| Black Grapes Syrup |
Hardness |
Gumminess |
Chewiness |
Springiness |
| %2,5 |
3.63 ±0.152a |
3.36 ±0.226a |
3.63 ±0.314a |
3.36 ±0.278a |
| %5.0 |
3.09 ±0.284a |
3.09 ±0.122a |
3.27 ±0.226a |
3.09 ±0.315a |
| %7,5 |
2.90 ±0.295a |
2.63 ±0.245a |
2.81 ±0.314a |
2.81 ±0.345a |
| Black Grapes Syrup |
Appearance |
Colour |
Aroma |
Overall Acceptability |
| %2,5 |
3.91 ±0.247a |
3.63 ±0.195a |
4.00 ±0.312a |
3.63 ±0.340a |
| %5.0 |
3.72 ±0.345a |
3.91 ±0.278a |
3.72 ±0.237a |
3.54 ±0.263a |
| %7,5 |
3.54 ±0.226a |
3.91 ±0.205a |
3.36 ±0.263a |
3.18 ±0.195a |
|
| In the same column with different letters are statistically significant differences between means (p<0.05) |
| Table 5: The sensory hardness, gumminess, chewiness, resilience, appearance, color, aroma and overall acceptability values of Turkish delight produced with BGS (n= 11). |
