Lokum
LOKUM
Instructor: Prof.Dr. Sevim KAYA
Submitted by: Merve AYDINGÜLER
Mehmet Lütfi GÜZEL
Hüseyin DEMİRCAN
Derya GÜNBİL
İsmail DEMİR
İlknur SALMAN
LOKUM definition
Turkish delight (lokum) is a sugar-based jelly-like confection containing starch with a gel former.
LOKUM HISTORY
One of the traditional Turkish foods
Consumed as a dessert
“rahat ul-hulküm” in Ottoman Turkish,
The sweet as it is known today was invented by Bekir Effendi, who moved from Kastamonu to Constantinople (now Istanbul) and opened his confectionary shop in 1776.
It has been known in Anatolia since circa 15th century, but 17th century within the boundaries of Ottoman Empire.
In Europe, it started to be known as “Turkish Delight” in 19th century by means of an English traveler.
In the earlier production of lokum,
Honey and pekmez were used as sweeteners instead of sugar
Flour was used to hold water and give texture instead of starch with with rose water, lemon peel and bitter orange as the most common flavors (red, yellow and green)
raw materials
Sugar
Starch
Acid
Water
Color and flavour additives
SUGAR
Sugars are an important ingredient in many starch-based foods
Affect properties such as sweetness, texture, colour, styling and etc.
Hold water and give texture.
starch
For thickening and gelling.
Corn starch that have high amount of amylose (50-80%) creates white, rapid and strong gel.
Acid-modified starch is the best one for lokum production
Acid modified starch
Acid-treated starch, also called thin boiling starch, is prepared by treating starch or starch granules with inorganic acids, e.g. hydrochloric acid breaking down the starch molecule and thus reducing the viscosity.
Why modIfIed starch used
softer and bright texture
require less water
reduce viscosity
increase stability
strong gelling characteristics
achieve cold water solubility
ACID
During cooking to prevent crystallization by converting sucrose to invert sugar and supply sweetener taste
Citric and tartaric acid are used
Citric acid has high water solubility
Using tartaric acid makes lokum softer and in high stability of lokum
Citric acid is produced and generally used in Turkey
WATER
Soft water increases quality
Soft water is treated water in which the include high amount of cation (positively charged ion) of sodium
Some producers use rose water
Color AND FLAVOR additives
The flavoring agents;
– natural→ from natural materials by physical, enzymatic, microbiological ways
– nature identical → chemical equivalent of natural flavors.
– artificial flavoring agents→ from the synthesis that not found in nature by oneself.
flavoring agents ;
-mastic – grated coconut
-cocoa – crusty fruits
-chocolate – dried fruits
-sesame
-poppy seeds
COLORING
Used for prevent color loss during processing and storage
Strengthen the weak color
-Tartrazine
-Sunset Yellow
-Ponceau 4R
-Green S
EQUIPMENTS
Open vessel (boiler)
Molds
Cutting
Packaging
LOKUM FORMULATION
SUGAR 47%
STARCH 5.9%
WATER 47%
CITRIC ACID 0.03 %
LOKUM PRODUCTION PROCESSES
Preparing Sugar Syrup and Starch Milk
Mixing and Cooking
Adding Flavors
Pouring and Shaping
Cooling
Cutting
Packaging
Preparing
sugar syrup and starch milk
Sugar Syrup Sugar + Water (33.7%)
Starch Milk Corn Starch + Water( 66.3 %)
Mixing and cooking
Prepared sugar syrup and starch milk are mixed continuously by an electric paddle.
Then, citric acid is added into the vessel to prevent crystallization by converting sucrose to invert sugar.
The mixture in the vessel is started to cook by increasing the temperature of mixture to 125ºC for 2-2.5 h.
Adding flavours
Various flavours are added to the mixture in the open vessel before cooling and mixed.
Almond
Pistachio
Cherry
Rose water
Hazelnut …etc.
POURING AND SHAPING
Poured into molds after adding the required flavour addition.
Wooden and stainless steel molds are used to shape the lokum.
Crusting and cracking of lokum could be prevented by pouring the lokum dough into a greasy metal pan.
COOLING
Cooked mixture in the molds are placed in the roofs and waited for 24 hours at room temperature for cooling and formation lokum texture.
cutting
Cooled lokum is put on cutting tables with dusting in icing sugar or starch or coconut powder.
Cutting of lokum is done by hand or machine.
Whether with hand or machine, lokums generally are cut into a cube shape with 2.5–3 cm edges.
Packaging
After cutting the shaped lokums are put into the different size and capacity of boxes.
CrITICAL POINTS
RAW MATERIALS PROPERTIES
Water
Soft
¤increase product quality
¤supply machine quality
¤increase shelf life of product
Starch
Amylose and amylopectin content
Sugar
Free from ımpurity
Acid
Solubility
pH
MIXING AND COOKING
Viscosity of lokum dough
Soluble solid content
Temperature
Time
Uniform mixing
PROPERTIES OF FINISHED PRODUCT
APPEARANCE→maintain its shape
→no foreign material
TEXTURE→elasticity
→soft and slippery in mouth
FLAVOUR→specific taste and odor
→no unwanted flavour
CHEMICALS →Arsenic (As) max 1 mg/kg
→ Copper (Cu) max 10 mg/kg
→ Lead (Pb) max 2 mg/kg
MICROBIOLOGICAL → Total bacteria max 100000 cfu/ml
→ Fecal coliform None
→ Salmonella None
(From “TS 8444”)
Thanks to,
Prof. Dr. Sevim KAYA
For helps…
…
