A turkish delight with improved functional properties with vegetable juice content

Abstract

The invention relates to functional vegetable Turkish delight, which has been developed as a healthy alternative for use in the food industry whose nutritional values have been increased with the addition of vegetable juice. The invention particularly relates to a functional vegetable Turkish delight comprising water, sugar, vegetable juice, starch, cream of tartar.

Description

[0001] A TURKISH DELIGHT WITH IMPROVED FUNCTIONAL PROPERTIES WITH VEGETABLE JUICE CONTENT

[0002] Field of the Invention

[0003] The invention relates to functional vegetable Turkish delight, which has been developed as a healthy alternative for use in the food industry whose nutritional values have been increased with the addition of vegetable juice.

[0004] The invention particularly relates to a functional vegetable Turkish delight comprising water, sugar, vegetable juice, starch, cream of tartar.

[0005] State of the Art

[0006] The total amount of sugar consumed in a daily diet consists of sugar naturally present in foods and sugar added during the processing of foods. Sugar is added to foods and beverages to flavor them, increasing durability / shelf life, providing structure and consistency. World Health Organization (WHO) underlines the possibility of free sugars causing teeth and weight gain problems in both adults and children, therefore WHO has stated that other than the sugars found in the natural structure of foods, the total daily intake amount of sugars added during production and sucrose, also known as saccharose should not cross 10% of the daily energy amount required.

[0007] In the Turkish Nutrition Guidelines published by the Ministry of Health in 2015, it was recommended that the consumption of sugar and sugar-containing foods and beverages should be reduced for all age groups, and that the label information of packaged foods should be read and those with lower sugar content should be preferred in similar foods.

[0008] In recent years, it has been observed that the demand for functional foods has been on a trend of rapid increase with the increase of the quality of life and expectations of consumers and the development of awareness about health. With an estimated increase of 7.9% on an annual basis, it is estimated that the current market size will reach $255,000 billion in 2025. Today, a part of the food industry has tried to respond to the trend of healthy eating and has started to develop new products with an innovative approach in this direction. Key players maintain their market dominance through the breadth of their distribution channels and globally dispersed production centers.

[0009] On the other hand, the effects of insufficient and imbalanced nutrition on health are one of today’s problems. Research verify that nutritional habits, especially those acquired in childhood are highly influential in the process of life. World Health Organization’s recent reports suggest that member countries support children’s access to healthy foods and create programs to decrease the consumption of foods high in fat, salt and sugar (HFSS) and acidic beverages and to put said programs into practice. The distinctive feature of these recommendations is the necessity to prioritize children and the young. In order to prevent health problems encountered mostly in children and youth, eating habits should be regulated and basic disciplines such as correct and sufficient nutrition should be acquired in childhood. According to a study researching children’s food consumption status, it was determined that vegetables were excluded the most from their nutrition. The result of the lack of consumption was determined to be due to children disliking the taste of vegetables. Therefore, in the state of the art, there is a need for a functional vegetable Turkish delight product comprising natural foods suitable for alternative vegan and vegetarian consumption, especially for children and those who do not like to consume vegetables.

[0010] As a result of the research conducted in the literature, the application numbered 2019 / 22788 was found. The said application relates to quince leaf powdered sultan’s delight and its production method. Composition of said sultan delights comprises (% By weight); Sugar (43%), Water (43.9%), Quince leaf powder (8%), Starch (5%), Citric acid (0.05%). However, the document does not specifically mention vegetable juice content.

[0011] The application numbered 2015 / 07134, which was found as a result of the research conducted in the literature relates to the production of fruit and vegetable Turkish delight in the desserts group of the food industry, and it comprises apple juice. The method in the said application comprises the following steps; pouring a glass of water into a 10 cm radius saucepan, pouring two glasses of sugar on it, adding a glass of semolina to the mixture, washing the apples and peeling their skin, juicing the apples and obtaining a glass of apple juice, adding the obtained glass of apple juice into the mixture, adding two teaspoons of acidic acid into the resulting mixture, starting to cook the resulting mixture and stirring it until it thickens, continuing to stir it for 10-15 minutes after it has thickened, pouring the product into molds and leaving it to cool down, sprinkling coconut onto the cooled down product, the completion of the final product. However, the document does not mention the Turkish delight product obtained by using 100% fresh vegetable juices, especially black carrot juice with high antioxidant content.

[0012] As a result due to the said disadvantages and the insufficiency of the current solutions regarding the subject matter, a development is required to be made in the relevant technical field.

[0013] Objective of the Invention

[0014] The object of the invention is to solve said disadvantages by being inspired from the current conditions.

[0015] The main object of the invention is to provide a vegetable Turkish delight product with increased nutritional values and improved healthy functional properties by adding of juices of useful vegetables that are rarely consumed in our society, especially by children. In addition to being nutritious, the use of freshly squeezed vegetable juices aims to produce a functional vegetable Turkish delight which possesses strong sensory features such as taste, smell, appearance, etc., can be consumed swiftly and easily, is appealing to a broad target audience with school age children and working individuals in particular.

[0016] The object of the invention is to provide an alternative snack product which displays high antioxidant activity by comprising high amounts of flavonoids and anthocyanins which provides healthy functional effect.

[0017] An object of the invention is to provide a product suitable for consumption of vegan and vegetarian nutritional choices.

[0018] Another object of the invention is to provide a product with high nutritional value that comprises less amount of sugar and lower calories than present products.

[0019] In order to fulfill the above-mentioned objects, the invention is a vegetable Turkish delight comprising freshly squeezed vegetable juice, water, sugar, starch and cream of tartar. In order to fulfill the above-mentioned objects, the invention is a production method for vegetable Turkish delight and comprises the following process steps: i. Obtaining the syrup by stirring and boiling the water and sugar, ii. Obtaining a mixture by heating and stirring vegetable juice and starch, iii. Adding syrup to the mixture and stirring, iv. The mixture being boiled while being stirred, v. Cooling of the Turkish delight mixture by pouring it into molds

[0020] The structural and characteristic features and all advantages of the invention will be more clearly understood by means of the figures given below and the detailed description written with references to these figures, and therefore, the evaluation should be made by considering these figures and detailed description.

[0021] Figures for a Better Understanding of the Invention

[0022] Figure 1 , Spider Chart of the Sensory Analysis Results

[0023] Detailed Description of the Invention

[0024] In this detailed description, the vegetable Turkish delight’s preferred embodiments of the invention are described only for a better understanding of the subject.

[0025] The invention relates to functional vegetable Turkish delight, whose nutritional values have been increased with the addition of vegetable juice. The said Turkish delight comprises; freshly squeezed vegetable juice, water, sugar, starch and cream of tartar. The preferred amount by weight and usable amount by weight of the Turkish delight which is the subject of the invention are provided in Table 1.

[0026] Table 1. The components of the vegetable Turkish delight in the scope of the invention

[0027] The vegetable Turkish delight of the invention comprises individuals and combinations of the said vegetable juice selected from black carrot and spinach juice.

[0028] The vegetable Turkish delight of the invention comprises 20-30% vegetable juice, 28- 38% water, 26-34% sugar, 11-15% starch and 0.5-1 % cream of tartar by weight.

[0029] A preferred example of the vegetable Turkish delight of the invention comprises 22% vegetable juice, 35.74% water, 28.8% sugar, 12.5% starch and 0.96% cream of tartar by weight.

[0030] The vegetable Turkish delight of the invention comprises cream of tartar (potassium bitartrate). A sour or acidic taste is prevented with the use of potassium bitartrate instead of citric acid as acidity regulator. Cream of tartar provides the desired acidity levels, contributes to the balance of taste and serves as a natural preservative and increases shelf stability.

[0031] Water is a fundamental component in Turkish delight production and has several important roles. Sugar is dissolved by being boiled with water during Turkish delight production. This ensures that the sugar crystals are dissolved and forms a homogeneous syrup. Water plays an important role in sugar dissolving in this manner. Turkish delight syrup is concentrated by boiling the water. The concentration thickens the consistency of the syrup and is important to obtain the desired consistency of the Turkish delight.

[0032] Sugar is the key component which provides the sweetness and taste of the Turkish delight. It makes the Turkish delight have a sweet and pleasant flavor. The syrup formed by boiling the sugar determines the concentration and consistency of the Turkish delight. Sugar crystals dissolve in the syrup and come together to give the Turkish delight its desired consistency and stickiness. High sugar concentration increases the durability and shelf life of the Turkish delight. Sugar prevents microorganism growth and delays the spoiling of the Turkish delight by lessening the water activity. Sugar is a component that forms the structure of the Turkish delight and provides its consistency. The crystal structure of the sugar ensures that the Turkish delight has an elastic, smooth and soft texture.

[0033] The cream of tartar in the invention serves important functions in the Turkish delight production such as stabilization, bursting prevention, regulation of foaming and acidity. Cream of tartar is an important component to protect the consistency of the Turkish delight, to provide a smooth texture and to have a lighter structure.

[0034] Starch has important effects such as providing consistency, elasticity, shaping and drying prevention during the production of the Turkish delight. Starch is an important component of the Turkish delight to protect the desired consistency, provide easy shaping and have an elastic texture.

[0035] Black carrot naturally has an intense purple or black color. It provides a visually appealing appearance to the Turkish delight by adding richness to the color palette. Anthocyanins are natural compounds found in fruits and vegetables and provides a distinctive taste. Black carrot might have the potential to add a light sweetness and distinctive flavor to the Turkish delight. Anthocyanins have strong antioxidant properties. Antioxidants fight the free radicals in the body and help in protection of the cells from oxidative stress. It is known that black carrot has preventive effects towards many chronic illnesses thanks to the many components with antioxidant properties primarily anthocyanins that it comprises. Therefore, it is used in the contents of the product subject of the invention.

[0036] Spinach is a low-calorie vegetable which also comprises important nutrients such as iron, calcium, potassium, magnesium, vitamin C, vitamin A, vitamin K and folate. The iron content is particularly noteworthy and supports blood health. Spinach is also rich in antioxidants and can reduce the risk of chronic diseases. Spinach also comprises compounds supporting eye health such as lutein and zeaxanthin.

[0037] The product subject of the invention comprises freshly squeezed vegetable juice. Freshly squeezed vegetable juice not only contributes to the vivid color of the product with its natural, unprocessed character, but also infuses the Turkish delight with a fresh flavor and distinguishes it from products based on concentrated ingredients. Using 100% fresh vegetable juice instead of concentrating it, the authenticity and natural appeal of the Turkish delight has been increased and this important component has been presented in its purest form.

[0038] The product subject of the invention comprises 26-34% of sugar by weight. This precise sugar-total content rate of ours provides a perfect balance between sweetness and texture. This ensures that our invention is not overly sweet and differentiate itself from traditional Turkish delight options. This difference in sugar content will make the Turkish delight more appealing to a broader consumer audience who are looking for a more balanced, less sweet snack. A product that is appealing to different tastes and preferences are provided while preserving the authentic Turkish delight experience.

[0039] Vegetable Turkish delight production method which is the subject of the invention comprises the following process steps; i. Obtaining a syrup by stirring and boiling of water and sugar, ii. Obtaining a mixture by heating and stirring vegetable juice and starch, iii. Adding the syrup to the mixture and stirring intermittently, iv. The mixture being boiled while being stirred, v. Cooling of the Turkish delight mixture by pouring it into molds.

[0040] In the method which is the subject of the invention, syrup is obtained through the heating and stirring of sugar and water at the range of 100-105 O in process step i).

[0041] In the method which is the subject of the invention, vegetable juice and starch is heated and stirred at the range of 70-750 in process step ii). In here, it comprises individuals and combinations of vegetable juice selected from black carrot and spinach juice.

[0042] In the method, which is the subject of the invention, the mixture is brought to a Turkish delight consistency by being boiled and stirred for 25-35 minutes in process step iv).

[0043] In order to obtain a preferred example of the invention, the following processes are followed:

[0044] 1 st Step: Obtaining a syrup by boiling 28-38% water by weight and 26-34% sugar by weight, preferably at a range of 100-1050 while st irring for 10-15 minutes, 2. Step: Obtaining a mixture by heating 20-30% vegetable juice by weight and 11-15% starch by weight to a range of 70-750 and stirring for 15-20 minutes,

[0045] 3rd Step: Adding the syrup to the mixture intermittently at 800 while stirring,

[0046] 4th Step: Bringing the mixture to the consistency of the Turkish delight by boiling it at 800 for 30-35 minutes while stirring,

[0047] 5th Step: The Turkish delight mixture being poured into molds and left to cool down.

[0048] Sensory Analysis (color, smell, taste, appearance, texture and general acclaim) has been conducted on the vegetable Turkish delight of the invention. Products produced from the vegetables of black carrot, spinach and broccoli have been used on the analysis. Parameter results of Turkish delight comprising purple carrot, spinach and broccoli created according to the tophedonic scale has been demonstrated below in detail. As can be seen in Figure 1 in the sensory analysis spider chart, the most liked product is the product numbered D254 while following that is the product numbered D152. However, on the appearance parameter, the product numbered D358 has been liked more compared to the product numbered D152. Color, smell, taste, appearance, texture and general acclaim analysis scores is provided on table 2-8. The items here are coded as D254 for black carrot, D152 for spinach and D358 for broccoli juice.

[0049] Table 2 Appearance Analysis Scores Table 3 Color Analysis Scores

[0050] Table 4 Smell Analysis Scores Table 5 Texture Analysis Scores

[0051] Table 6 Taste Analysis Scores

[0052] Table 7 General Acclaim Analysis Scores Table 8 Sensory Analysis Scores Outcomes

Claims

CLAIMS1. The invention is a vegetable Turkish delight, characterized by comprising; freshly squeezed vegetable juice, water, sugar, starch and cream of tartar.

2. The Turkish delight according to claim 1 , characterized in that; the said vegetable juice comprises an individual and combinations of black carrot, spinach juice.

3. The Turkish delight according to claim 1 , characterized by comprising; 20- 30% vegetable juice, 28-38% water, 26-34% sugar, 11-15% starch and 0.5-1 % cream of tartar by weight.

4. A production method for vegetable Turkish delight, characterized by comprising the following process steps: i. Obtaining a syrup by stirring and boiling the water and sugar, ii. Obtaining a mixture by heating and stirring vegetable juice and starch, iii. Adding syrup to the mixture and stirring, iv. The mixture being boiled while being stirred, v. Cooling of the Turkish delight mixture by pouring it into molds5. The method according to claim 4, characterized in that; in process step i), syrup is obtained through the stirring and boiling of sugar and water at the range of 100- 105 O for 10-15 minutes.

6. The method according to claim 4, characterized in that; in process step ii), vegetable juice and starch is heated to the range of 70-7513 and and stirred for 15-20 minutes.

7. The method according to claim 4, characterized in that; in process step iv), the mixture is brought to a Turkish delight consistency by being boiled and stirred for 25-35 minutes.

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