Production of Turkish Delight (lokum) with Its Additives and Quality

In this study, a brief evaluation will be made on Turkish delight (lokum) that is a starch jelly a traditional Turkish food product and has importance for the Turkey. The functions of the main ingredients such as sugar, starch and water on the overall lokum quality will be discussed. Then production problems and some additives have been used in lokum production will be indicated. Additionally many variety of color and odor additives, dried fruits are used in Lokum production. Synthetic color and odor additives are imported and have to be convenient to “Food Additives Regulation”. These type of food additives are used with respect to consumer’s desires. Coconut, peanut, pistachio, almond and etc. are used nuts in Lokum production. The origin of Lokum dates back to the time of the Ottoman. Beginning of production of lokum is estimated at 14th and 15th century and its production is reached today’s form at 19th century. In 19th century lokum was brought to England by a English tourist, then it called “Turkish delight” in Europe and “Lokoum” in France and Balkans, lokumania in Greece and in Cyprus, and then lokum took place in international candy literature. Lokum is produced by mixing of sugar, corn starch and watering certain fraction and fruits or nuts are added to the mixture. This mixture is heated for certain time at certain temperature in open vessel or steam jacketed tank with agitator. Heating time changes 1 to 2 hours according to vessel’s type. Hot lokum fluid is dripped in wooden table or steel tray, which some starch is on, with lower edges, after sprinkling some starch lokum are cut as small particles. Powder sugar is added on this lokum particles and they are stored and sold.