Effect of different oils and sugar syrups on the properties of tray kadayif (traditional Turkish dessert)

Abstract The aim of this study was to analyze the effect different oils and sugar syrups on sensory textural properties traditional Turkish dessert tray kadayif. parameters kadayif samples were significantly ( P < 0.01) affected by replacement sunflower oil hazelnut with butter. cutting hardness values increased increase in amount added formulations. highest achieved formulations without butter terms both fork hardness. stickiness reached level containing 50% oil, 0% oil. When compared, sucrose syrup found be higher than glucose syrup. As a result analysis conducted, though all accepted panelists, score from panelists received 75% 25% (sunflower oil). It also determined that prepared had scores properties.