Abstract: Lokum (Turkish delight) is a high sugar and starch containing food. Since the major deterioration factor affecting the storability of lokum is moisture gain or loss, the effect of the possible ambient conditions (32%, 53%, 75% RH and 15, 25, 35 °C) on weight change and firmness of lokum was determined to estimate its structural changes. The variations in thermal properties of lokum samples stored at different RH (32, 53, 65, 75, and 85% RH) were also determined. Increasing RH decreased glass transit…
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