Abstract:In this study, the usability of crab apple (Malus floribunda), which can be consumed as food but has limited economic use, as a natural colorant in Turkish delight was investigated. Crab apple concentrate was added to Turkish delight at a rate of 1.83% during production. Produced Turkish delight were stored at 22, 28 and 35 o C for 6 months and analyzed some physicochemical and biochemical parameters. With the increase in storage temperature and time, there were no significant changes in the titratable acidity… Show more
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