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Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry
[Image: see text] Turkish delights (lokum) are traditional confectionery products that contain mainly sucrose as the sugar source and starch as the gelling agent. However, manufacturers sometimes might prefer to use corn syrup instead of sucrose to decrease the cost. This jeopardizes the originality...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical
Society
2021
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532161/ https://www.ncbi.nlm.nih.gov/pubmed/34153190 http://dx.doi.org/10.1021/acs.jafc.1c00943 |
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author | Pocan, Pelin Knapkiewicz, Magdalena Rachocki, Adam Oztop, Mecit Halil |
author_facet | Pocan, Pelin Knapkiewicz, Magdalena Rachocki, Adam Oztop, Mecit Halil |
author_sort | Pocan, Pelin |
collection | PubMed |
description | [Image: see text] Turkish delights (lokum) are traditional confectionery products that contain mainly sucrose as the sugar source and starch as the gelling agent. However, manufacturers sometimes might prefer to use corn syrup instead of sucrose to decrease the cost. This jeopardizes the originality of Turkish delights and leads to production of adulterated samples. In this study, Turkish delights were formulated using sucrose (original sample) and different types of corn syrups (SBF10, SCG40, and SCG60). Results clearly indicated that corn-syrup-containing samples had improved textural properties and were less prone to crystallization. However, this case affected authenticity of the products negatively. Both time domain nuclear magnetic resonance (TD NMR) and fast field cycling nuclear magnetic resonance (FFC NMR) techniques were found to be effective to discriminate the original samples from the corn-syrup-containing samples. In addition, quantitative analysis of FFC NMR showed that, apart from the rotational motions, molecules in Turkish delights (mainly water and also sugar molecules) undergo two types of translational dynamics. |
format | Online Article Text |
id | pubmed-8532161 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | American Chemical
Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-85321612021-10-22 Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry Pocan, Pelin Knapkiewicz, Magdalena Rachocki, Adam Oztop, Mecit Halil J Agric Food Chem [Image: see text] Turkish delights (lokum) are traditional confectionery products that contain mainly sucrose as the sugar source and starch as the gelling agent. However, manufacturers sometimes might prefer to use corn syrup instead of sucrose to decrease the cost. This jeopardizes the originality of Turkish delights and leads to production of adulterated samples. In this study, Turkish delights were formulated using sucrose (original sample) and different types of corn syrups (SBF10, SCG40, and SCG60). Results clearly indicated that corn-syrup-containing samples had improved textural properties and were less prone to crystallization. However, this case affected authenticity of the products negatively. Both time domain nuclear magnetic resonance (TD NMR) and fast field cycling nuclear magnetic resonance (FFC NMR) techniques were found to be effective to discriminate the original samples from the corn-syrup-containing samples. In addition, quantitative analysis of FFC NMR showed that, apart from the rotational motions, molecules in Turkish delights (mainly water and also sugar molecules) undergo two types of translational dynamics. American Chemical Society 2021-06-21 2021-10-20 /pmc/articles/PMC8532161/ /pubmed/34153190 http://dx.doi.org/10.1021/acs.jafc.1c00943 Text en © 2021 The Authors. Published by American Chemical Society https://creativecommons.org/licenses/by/4.0/Permits the broadest form of re-use including for commercial purposes, provided that author attribution and integrity are maintained (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Pocan, Pelin Knapkiewicz, Magdalena Rachocki, Adam Oztop, Mecit Halil Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry |
title | Detection of Authenticity and Quality of the Turkish
Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear
Magnetic Resonance Relaxometry |
title_full | Detection of Authenticity and Quality of the Turkish
Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear
Magnetic Resonance Relaxometry |
title_fullStr | Detection of Authenticity and Quality of the Turkish
Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear
Magnetic Resonance Relaxometry |
title_full_unstemmed | Detection of Authenticity and Quality of the Turkish
Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear
Magnetic Resonance Relaxometry |
title_short | Detection of Authenticity and Quality of the Turkish
Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear
Magnetic Resonance Relaxometry |
title_sort | detection of authenticity and quality of the turkish
delights (lokum) by means of conventional and fast field cycling nuclear
magnetic resonance relaxometry |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532161/ https://www.ncbi.nlm.nih.gov/pubmed/34153190 http://dx.doi.org/10.1021/acs.jafc.1c00943 |
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