Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry

Abstract

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 cornsyrup-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.

Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study

“…For some types of Turkish delights, several types of seasonings or dried fruits can also be added to the lokum mixture as ingredients . Confectionery manufacturers might prefer to use corn syrup or other types of sweeteners instead of sucrose for various purposes such as to inhibit crystallization, to maintain the moisture of the products, and to decrease the cost . Corn syrup is generally used in the production of most confectionery products to prevent crystallization, improve their shelf life, and preserve the textural properties of the products during storage .…”

“…2 Confectionery manufacturers might prefer to use corn syrup or other types of sweeteners instead of sucrose for various purposes such as to inhibit crystallization, 3 to maintain the moisture of the products, 4 and to decrease the cost. 5 Corn syrup is generally used in the production of most confectionery products to prevent crystallization, improve their shelf life, and preserve the textural properties of the products during storage. 6 However, the use of corn syrups [especially high-fructose corn syrups (HFCSs)] has been considered as a controversial issue.…”