IMPROVING THE QUALITY AND SHELF LIFE OF TURKISH ALMOND PASTE

ESRA CAPANOGLU1 and DILEK BOYACIOGLU Faculty of Chemical and Metallurgical Engineering Food Engineering Department Istanbul Technical University Maslak, 34469, Istanbul, Turkey
Accepted for Publication November 6, 2007

ABSTRACT Almond paste is an economically valuable product produced from almonds, sugar and a small amount of water. Oxidative rancidity and oil separation are the major problems that are encountered in the paste products affecting the shelf life. Another problem appears to be drying on the surface of the product resulting in poor consumer acceptability. In this study, the formulation of product was altered by adding a commercial stabilizer, antioxidant mixture and maltose syrup to prevent undesirable quality changes during storage at 4C and 30C. Peroxide value, free fatty acid and Rancimat analysis showed that the addition of antioxidant mixture prevented oxidation effectively and improved sensory scores signicantly (P 0.05). Although stabilizer addition had a detrimental effect on the textural properties, samples that have maltose had high sensory scores. The results showed that incorporation of maltose syrup and antioxidant may improve the texture and shelf life of almond paste.

PRACTICAL APPLICATIONS The available literature on almond paste is mainly focused on the microbiological quality of the product and the prevention of spoilage reactions by modifying packaging materials. However, there is no report on the optimization of the composition to extend the shelf life of almond paste. Turkish almond paste, a healthy and expensive dessert, is a specialty product that is manufactured by using traditional grinding equipment. However, the limited shelf life of this product decreases its export potential resulting in economical
1

Corresponding author. TEL: +90-212-285-6015; FAX: +90-212-285-6039; EMAIL: capanogl@ itu.edu.tr

Journal of Food Quality 31 (2008) 429445. 2008 The Author(s) Journal compilation 2008 Wiley Periodicals, Inc.

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losses. Therefore, improved shelf life and quality of the product is of importance from the economical point of view. In our study, we aimed to improve the quality and shelf life of Turkish almond paste by modifying its formulation in order to minimize the undesirable changes that occur during storage. INTRODUCTION Almond (Amygdalus communis L.) is a perennial plant growing in inner Anatolia, the Mediterranean and the Marmara regions of Turkey. Almond and its products are known to be healthy foodstuffs due to their favorable fatty acid prole, high levels of a-tocopherol (Jambazian et al. 2005; Kornsteiner et al. 2006), protein (Aydin 2003), avonoid, and ber components (Jambazian et al. 2005; Kurlandsky and Stote 2006). Almond paste, one of the most favorite almond products, can be dened as a solid mixture of ground almonds and glucose syrup in the proportion of 90/10 (wt/wt; Faid et al. 1995). Turkish almond paste, on the other hand, is traditionally manufactured from almond, powdered sugar and a small amount of water. The basic manufacturing steps of Turkish almond paste include: blanching and removal of the skin of almonds, mixing with sugar and nally grinding the mixture using a special mill used in Turkey. The formulation and sensory characteristics, such as texture and avor of Turkish almond paste, are quite different from those of Marzipan. Due to its high oil content, the stability of the product is particularly low during storage. The major quality problems in such type of paste products are associated with oxidative rancidity and oil separation, which greatly determine the shelf life of the product (Boyce 1999; Cunningham 1999). Besides, processes such as cutting, blanching and prolonged mixing reduce the shelf life stability of nuts and their products (Woodroof 1973; Young and Cunningham 1991). Surface drying and subsequently, the cracks occurring on the surface of the product also inuence consumer acceptability. Although microbiological quality of almond paste and modications on packaging materials have been investigated by many researchers (Faid et al. 1995; Casas et al. 1999; Loureiro 2000), there is limited information on lipid oxidation reactions and loss of moisture in those products (Baiano and Del Nobile 2005). Therefore, the possibility of using food additives to overcome those problems deserves attention for improving the quality and shelf life of the product. Incorporation of antioxidants and stabilizers has provided effective results especially for other paste-type products (Woodroof 1973; Shewfelt and Young 1977; Sanders et al. 1993; Hinds et al. 1994). The objective of this study was to improve the quality and shelf life of Turkish almond paste by partially replacing the traditional sugar powder with maltose syrup and addition of stabilizer and antioxidant mixture in order to minimize the undesirable changes that occur during storage.

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MATERIALS AND METHODS Materials Food additives that were used were Palsgaard 6111 (hydrogenated triglycerides obtained from vegetable oil in powder form, identication no. 006111-EF21c, Teknarom Food Additives, Inc., Co.) and mixed tocopherols (clear viscous oil, product no. 0486582, F. Hoffmann-La Roche, Inc., Co.). Maltose syrup (4345 DE) was obtained from Cargill, Inc. Co., Turkey. Commercial almond and powdered sugar materials were provided by Patisserie dARC Kemer Pastry Shop in Antalya, where the production trials were carried out. Experiment Almond paste samples were produced using seven different formulations as given in Table 1. Two replicates of samples were manufactured within 3 days. The control sample contained neither additive nor maltose syrup. Traditional production method involved washing and cooking of raw almonds in boiling water for 5 min. Boiled almonds were then dried by means of cheesecloth and the outer shells of almonds were removed on the marble bench manually. Dehulled almonds were mixed with powdered sugar and ground in a special designed mill. The mill contained two smooth rolls operating in

TABLE 1. AMOUNTS OF ADDITIONS INTO MANUFACTURED ALMOND PASTES Sample description C M A S AM SM AS ASM Maltose* 20% 20% 20% 20% Antioxidant 200 ppm 200 ppm 200 ppm 200 ppm Stabilizer 0.5% 0.5% 0.5% 0.5%

* Replacement amount of total sugar. Represents the concentration based on 1 kg of almond paste oil. Represents the amount based on the total weight of the sample. C, Control; S, Stabilizer; M, Maltose Syrup; A, Antioxidant; AMS, Antioxidant + Stabilizer + Maltose Syrup; AS, Antioxidant + Stabilizer; AM, Antioxidant + Maltose Syrup; SM, Stabilizer + Maltose Syrup.

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reverse action to each other. This grinding step was repeated three times to obtain a desired particle size (1.52.0 mm diameter). Antioxidants and stabilizers were added to specic samples at the third grinding step. Finally, the mixture was kneaded manually with addition of a small amount of water on the marble bench in order to form a homogenous mixture. Maltose syrup was added to certain samples at this stage. The paste was shaped into rolls manually and cut into 4 cm pieces. Sugar powder replacement was at 20%. The samples were divided into two groups and tightly sealed in boxes, and were then immediately stored at 4C (refrigerator) and 30C (incubator) for 26 days. Only the samples stored in refrigerator were presented to the sensory panel during 4 weeks of storage period. Analysis of Composition and Characterization Moisture and ash contents were analyzed according to the AOAC method 925.45 (AOAC 1990) and Turkish Standard method 2131 (Turkish Standard 1987), respectively. Protein analysis was based on the AOAC method 950.48 (AOAC 1990). Fat content and total sugars were analyzed using AOAC method 948.22 and 923.09, respectively (AOAC 1990). Methyl esters of oil extracts were prepared according to the AOAC method 963.22 (AOAC 1990) to determine the fatty acid composition using a Thermo Quest Trace-GC 2000 gas chromatograph coupled to a Flame Ionization Detector (FID). Compounds were separated on a Zebron DB-Wax (30 m, 0.25 mm lm) column. The oven was programmed to run at 165C for 3 min, 220C for 1 min and 225C for 3 min. The temperature ramp was 5C/min. The injector and detector temperature were both 250C. Carrier gas ow was 1.5 mL/min and the split ow was 75 mL/min with a split ratio of 50:1. Calculation of fatty acid concentration was based on peak areas. Analyses on Shelf Life The changes in quality of paste samples were monitored by observing the peroxide, free fatty acid and Rancimat values on the 5th, 12th, 19th and 26th days of storage both for 4C and 30C. Almond oil was extracted from pastes with 250 mL petroleum ether in asks. The mixture was left overnight in a dark room at room temperature after thorough mixing. Following the removal of ether phase on a rotary evaporator, the extracted oil was subjected to the analysis of peroxide and free fatty acids according to the AOAC methods 965.33 and 940.28, respectively (AOAC 1990). Rancimat analysis was performed using Metrohm 743 Rancimat device at conditions of 120C and 20 L/h airow with 2.5 g of almond paste oil sample. In order to follow the changes of sensory attributes of the samples stored at 4C, a descriptive sensory test was carried out with 10 panelists using a

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0 (none) 7 (strong) structured scale on the 5th, 12th, 19th and 26th days of storage. Panelists were trained for 5 h on panel terminology and structured scale prior to testing samples. The panel evaluated the samples in separate booths, and no special lighting (white lights) was used. The samples were coded using three-digit random numbers. In order to prevent the fatigue of the panelists, four samples were presented at each session. The panel evaluated the avor characteristics of raw, cooked, rancid, cardboard avor, sweetness and bitterness (due to the bitter taste of almonds) and the texture attributes on the basis of oiliness, adhesiveness, dryness, sandy and gummy texture (Resurreccion 1988; Muego-Gnanasekharan and Resurreccion 1992, 1993; Meilgaard et al. 1999; Abegaz et al. 2004; Abegaz and Kerr 2006; Lee and Resurreccion 2006). Statistical Analysis All treatments were replicated twice and the chemical analyses were performed in duplicates for each sample. The differences in formulations for each property were analyzed by ANOVA where panelists were accepted as block on SPSS software (version 11.5 for Windows XP, SPSS Inc., Chicago, IL). Duncans New Multiple Range Test was further employed to detect differences between treatments for each attribute. Results of chemical analyses were also evaluated by ANOVA using factorial design where factors were storage temperature, time and formulations. Orthogonal contrasts method was also used in order to evaluate the effect of each additive at the end of storage period for 4C (Montgomery 1984).

RESULTS AND DISCUSSION The compositions of almond kernels and control almond paste sample are presented in Table 2. The fat content of almond kernels decreased from 54.0 to 25.5% when processed into paste. Similarly, the amount of protein in paste samples was 43.6% less than that of almond kernels. In contrast to the decreases in oil and protein contents, the carbohydrate content of paste sample increased almost three times compared to that of kernels due to the addition of sugar powder. Since a small amount of water has been added to the formulation, the moisture amount increased from 7.5 to 10.1% in paste sample. Results obtained are close to the values reported for almond kernels and almond paste as 21.3% and 9.0% protein, 50.6% and 27.8% oil, and 19.8% and 47.8% carbohydrate, respectively (USDA 2001). The variety and composition of almonds can play an important role in determining the shelf life of paste products (Shewfelt and Young 1977).

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TABLE 2. COMPOSITION OF ALMOND KERNELS AND CONTROL PASTE* Analysis (%) Moisture Ash Protein Total carbohydrates Total sugar Fat Fatty Oleic Linoleic Palmitic Stearic Linolenic Behenic acid (22:0) Almond kernels 7.5 2.9 17.9 17.5 4.5 54.2 72.5 17.5 6.0 1.9 1.0 0.5 Control paste 10.1 1.4 10.1 52.9 37.7 25.5

* Values represent average of duplicate results on as is basis. Nitrogen content multiplied with factor of 5.18.

Based on the GC analysis, oleic acid was major fatty acid (72.5%) followed by linoleic acid with a lesser amount (17.5%) in almond kernels (Table 2). An almond variety grown in North America was reported to have 68.0% oleic acid and 23.3% linoleic acid (Hamilton and Bhati 1987). Such small differences can be explained by variations in variety and place of cultivar (Holaday and Pearson 1974; Hamilton and Bhati 1987). The fatty acid prole of almonds may affect the shelf life of the product since high degree of unsaturation makes those products very sensitive to oxidation reactions (Severini et al. 2000, 2003). The moisture content of the control sample at the beginning of storage was 10.1%. During 4 weeks of storage the losses in moisture contents of paste samples stored at 4C were in the range of 3.2112.42%. Those losses in samples stored at 30C were slightly higher (4.8614.67%) as expected (Table 3). However, the surface of paste samples was observed to be dry rendering to the formation of cracks as storage time increased. Those quality defects were not observed in samples containing maltose syrup compared to other samples. The moisture contents of maltose syrup containing formulations changed between 10.0112.15%, representing the highest values in all formulations during storage at both temperatures. Similar to those ndings, maltose syrup addition was claimed to improve the textural characteristics by decreasing the moisture loss and thereby providing a soft texture (Potter and Hotchkiss 1995) and, at 20% level, to balance the moisture content of products (Minie 1989). In addition, the highest moisture loss was at 30C (14.67%) in

TABLE 3. MOISTURE CONTENT OF FORMULATIONS DURING STORAGE* 30C 19 days 9.6 0.1 10.7 0.0 9.9 0.0 11.7 0.1 10.1 0.1 11.2 0.1 12.0 0.1 11.2 0.1 9.5 0.1 10.5 0.1 9.7 0.1 11.5 0.1 9.9 0.1 11.0 0.1 11.8 0.1 10.0 0.1 9.1 0.1 10.6 0.1 9.4 0.1 11.5 0.1 10.3 0.1 10.9 0.1 11.9 0.1 11.3 0.2 8.4 0.1 10.1 0.1 9.0 0.2 11.1 0.1 9.1 0.1 10.4 0.1 11.6 0.2 10.5 0.4 26 days 5 days 12 days 19 days 8.2 0.1 9.9 0.0 8.7 0.0 11.0 0.1 8.9 0.1 10.2 0.0 11.5 0.0 10.3 0.0 26 days 8.1 0.1 9.7 0.0 8.6 0.1 11.0 0.0 8.8 0.1 10.1 0.0 11.4 0.1 10.1 0.1

Moisture (%)

4C

5 days

12 days

C A S M AS SM AM ASM

10.1 0.1 10.9 0.2 10.2 0.2 12.1 0.1 10.4 0.2 11.4 0.1 12.2 0.1 11.4 0.1

9.8 0.1 10.9 0.2 10.1 0.1 11.8 0.1 10.3 0.1 11.2 0.1 12.1 0.2 11.4 0.1

QUALITY AND SHELF LIFE OF TURKISH ALMOND PASTE

* Values are means of duplicates. C, Control; S, Stabilizer; M, Maltose Syrup; A, Antioxidant; AMS, Antioxidant + Stabilizer + Maltose Syrup; AS, Antioxidant + Stabilizer; AM, Antioxidant + Maltose Syrup; SM, Stabilizer + Maltose Syrup.

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the sample containing antioxidant and stabilizer, which might be associated to the presence of expanded surface cracks in this sample. Figure 1 represents the changes in peroxide value of paste samples. There was no difference among samples at 5th and 12th days of storage; however, the variation in peroxide values between samples became apparent on the 19th day of storage (P 0.05). The changes in free fatty acid values of paste samples during 4 weeks of storage are presented in Fig. 2. The fatty acid contents of paste samples became signicantly different after the second week of storage (P 0.05). In general, peroxide and free fatty acid values increased as the storage time progressed at both storage temperatures. However, the increases in those values were much higher in samples stored at 30C (P 0.05) as expected since the oxidation mechanism slows down at lower temperatures (Woodroof 1973; Labuza 1982; Hamilton and Bhati 1987; MuegoGnanasekharan and Resurreccion 1992; Chu and Hsu 1999; Garcia-Pascual et al. 2003). Combination of low temperature storage and addition of antioxidant resulted in low peroxide values. Tocopherol-added samples had the lowest peroxide values changing from 0.92 to 1.23 meq/kg oil at 4C during the 26 days storage period. Similarly, samples containing antioxidant and stabilizer had lower peroxide (1.21 meq/kg oil) and free fatty acid values (0.58%) with respect to the control at the 26th day of storage at 4C. Low oxidation rate in those samples was due to the prevention of oil phase separation and less exposure to oxygen by the effect of stabilizer in combination with the protective effect of the antioxidant (Sanders et al. 1993). At the rst week of storage there were no signicant difference in peroxide and free fatty acid values between control sample and the maltose syrup added formulation (P 0.05). However, maltose-containing samples had signicantly lower peroxide values at the end of the storage period (26 days) with respect to the control. This effect might be due to the change in water activity by the addition of maltose syrup. The impact of sugars on water activity in foods is a very complex relationship and is not easily expressed (Knecht 1990). Maltose syrup is especially used to provide benecial effects on the sensory characteristics of paste type samples (Potter and Hotchkiss 1995; LopezAlonso and Antolin-Giraldo 2004). Changes in the induction periods obtained from Rancimat test are presented in Fig. 3. The induction periods of the control sample decreased from 4.16 to 0.62 h at 4C at the end of 26 days. For all the formulations, induction periods in samples stored at 30C were signicantly lower (P 0.05) than those of samples stored 4C, indicating lower oxidation rates, as expected. The induction periods of control samples (0.294.16 h) were signicantly less than those of samples containing antioxidant in their formulation (4.2036.28 h) for both 4C and 30C (P 0.05). The lowest oxidation rate was observed in the

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3,5
SM AM AS AMS A M S C

3,0

Peroxide Value (meq/kg)

2,5

2,0

1,5

1,0

0,5

0,0 5 10 15 20 25 30

Storage Period (days)

(a) storage at 4C
3,5
SM AM AS AMS A M S C

3,0

Peroxide Value (meq/kg)

2,5

2,0

1,5

1,0

0,5

0,0 5 10 15 20 25 30

Storage Period (days)

(b) storage at 30C

FIG. 1. PEROXIDE VALUES OBTAINED AT (A) 4C (B) 30C FOR 26 DAYS OF STORAGE C, Control; S, Stabilizer; M, Maltose Syrup; A, Antioxidant; AMS, Antioxidant + Stabilizer + Maltose Syrup; AS, Antioxidant + Stabilizer; AM, Antioxidant + Maltose Syrup; SM, Stabilizer + Maltose Syrup.

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2,0
SM AM AS AMS A M S C

1,6

FFA (% Oleic Acid)

1,2

0,8

0,4

0,0 5 10 15 20 25 30

Storage Period (days)

(a) storage at 4C
2,0
SM AM AS AMS A M S C

1,6

FFA (% Oleic Acid)

1,2

0,8

0,4

0,0 5 10 15 20 25 30

Storage Period (days)

(b) storage at 30C

FIG. 2. FREE FATTY ACID VALUES OBTAINED AT (A) 4C (B) 30C FOR 26 DAYS OF STORAGE C, Control; S, Stabilizer; M, Maltose Syrup; A, Antioxidant; AMS, Antioxidant + Stabilizer + Maltose Syrup; AS, Antioxidant + Stabilizer; AM, Antioxidant + Maltose Syrup; SM, Stabilizer + Maltose Syrup.

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40

30

Induction Time (h)

20

SM AM AS AMS A M S C

10

0 5 10 15 20 25 30

Storage Period (days)

(a) storage at 4C
40
SM AM AS AMS A M S C

30

Induction Time (h)

20

10

0 5 10 15 20 25 30

Storage Period (days)

(b) storage at 30C

FIG. 3. RANCIMAT VALUES OBTAINED AT (A) 4C (B) 30C FOR 26 DAYS OF STORAGE C, Control; S, Stabilizer; M, Maltose Syrup; A, Antioxidant; AMS, Antioxidant + Stabilizer + Maltose Syrup; AS, Antioxidant + Stabilizer; AM, Antioxidant + Maltose Syrup; SM, Stabilizer + Maltose Syrup.

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sample containing maltose, antioxidant and stabilizer at 4C (Fig. 3). Similar reductions in the oxidation rates in the presence of antioxidants have been reported by Hudson (1990), Shahidi and Wanasundara (1997) and Rudnik et al. (2001). In order to evaluate the effect of each additive on free fatty acid, peroxide, rancimat and moisture content values from samples stored at 4C at 26th day of storage, contrasts were formed using orthogonal contrasts method (Montgomery 1984). According to the results, maltose-containing samples were not signicantly different from the control with respect to their free fatty acid values but were different in peroxide, rancimat and moisture content values (P 0.05). However, individual addition of antioxidant or stabilizer improved the shelf life by retarding the lipid oxidation reactions compared to control sample (P 0.05). On the other hand, combined use of stabilizer and maltose did not provide an additional positive effect on free fatty acid and peroxide values. Similarly, the effect of antioxidant and stabilizer addition together on rancimat values was not signicantly different from their separate incorporation into the formulation. The results of the sensory analysis carried out to access changes during storage showed that rancid avor, bitterness, oiliness and dryness were signicantly different in different formulations (P 0.05) during the storage period (data not shown). Spider-web diagram given for the control sample at the 5th and 26th days of storage presents the changes in sensory properties of product (Fig. 4). Accordingly, the rancidity, cardboard avor, gummy and oily texture increased whereas scores of sweetness, bitter taste and sandy texture decreased in the control sample as the storage period extended. The sensory attributes of all formulations at 26th day of storage is presented in Table 4. The characteristics of rancid avor, bitter taste, oily and dry texture differed between formulations signicantly (P 0.05). The highest rancid avor score was observed in antioxidant containing formulation at the end of the storage period (Table 4). This might be due to the higher content of bitter almonds in sample misleading the rancid perception of the panelists since commercial almonds may contain those kernels at a certain extent. The high score of bitter taste for this formulation supports this explanation. Therefore, peroxide and fatty acid values would be more meaningful to interpret the oxidation reactions rather than rancid avor descriptions provided by sensory panel. The differences in bitter taste scores might also be associated to unavoidable heterogeneous dispersion of bitter almonds in samples. The oily texture of the formulation-containing stabilizer (2.2 0.9) was found to be signicantly lower than those of formulations containing antioxidant and/or maltose (P 0.05). Stabilizer addition resulted in more dry surface characteristics compared to the maltose added samples. Maltose syrup provided a positive effect on texture of samples leading to a more gummy feeling.

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raw 5 dry 4 3 sandy 2 1 0 gummy cardboard rancid cooked

sticky

sweet

oily

bitter

5th day

26th day

FIG. 4. SPIDER WEB DIAGRAM OF THE CONTROL SAMPLE FOR 5TH AND 26TH DAYS CATES) OF STORAGE (VALUES ARE MEANS OF DUPLI

Consistent to previous ndings, it has been claimed that maltose syrup addition may delay drying and, hence, may improve the chewing characteristics of the product (Potter and Hotchkiss 1995). In conclusion, the addition of proper stabilizer may have a positive effect on the prevention of lipid oxidation. However, it may affect the formation of undesirable dry and cracked surface and may lower the quality of almond paste. On the other hand, maltose syrup addition may have many positive effects such as balanced moisture content, shiny appearance and improved texture in such products. Antioxidant addition can effectively prevent rancidity by protecting the product against oxidation reactions. These results suggest that incorporation of maltose syrup and tocopherol may improve the shelf life and quality of Turkish-type almond paste.

ACKNOWLEDGMENTS This study was nancially supported by the Istanbul Technical University, Institute of Science and Technology Graduate Support Project. Authors would like to thank to Teknarom Food Additives, Inc., Co., Istanbul (Turkey), F. Hoffmann-La Roche, Inc., Co., Istanbul (Turkey), for donating food additives

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TABLE 4. SENSORY ATTRIBUTES OF FORMULATIONS AT 26TH DAY OF STORAGE* S 1.7 1.8a 1.4 1.3a 3.0 1.9ab 1.4 1.6a 3.8 1.7a 4.1 2.0a 2.2 0.9a 2.9 1.1a 2.8 1.6a 3.3 1.5a 2.4 1.5ab 1.0 0.8a 1.6 2.1a 1.2 1.0c 1.4 1.5a 4.2 1.4a 1.7 1.1c 3.6 1.4ab 3.8 1.5a 3.8 1.8a 3.1 1.9a 1.6 1.3b 1.8 1.6a 1.6 1.2a 2.0 1.5abc 2.1 2.1a 3.8 1.4a 3.4 2.2ab 4.2 3.6b 2.8 1.5a 2.5 1.5a 3.9 1.0a 3.4 1.8a 1.6 1.7a 1.1 0.7a 1.6 1.5bc 1.2 1.5a 3.6 1.5a 1.5 1.3c 3.5 1.2ab 3.1 1.2a 2.8 1.9a 2.5 1.2a 2.5 2.0ab 1.4 1.1a 1.7 1.9a 1.5 1.5bc 1.2 2.0a 4.1 1.7a 1.1 1.2c 4.1 1.2b 3.8 1.4a 3.7 1.9a 2.6 1.7a 1.6 1.6b M AS SM AM ASM 1.8 1.2a 1.6 1.7a 1.5 1.3bc 1.4 1.5a 4.3 1.6a 2.0 1.7bc 3.6 0.7ab 2.8 1.4a 2.9 2.0a 3.8 1.8a 2.8 1.8ab

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Raw taste Cooked aroma Rancid avor Cardboard avor Sweet taste Bitter taste Oily texture Sticky texture Gummy texture Sandy texture Dry texture

1.6 1.2a 1.5 1.3a 2.8 1.4abc 1.7 1.8a 3.7 1.1a 2.0 1.3bc 2.9 0.7ab 3.4 1.2a 2.9 1.5a 3.4 1.3a 3.0 1.5ab

2.1 2.0a 1.5 1.8a 3.2 2.0a 1.7 2.2a 4.6 1.2a 3.9 2.2a 3.6 1.2ab 3.1 0.7a 2.8 1.1a 3.7 1.9a 2.0 0.9ab

* Values are means of duplicates. The values having different letters in rows are signicantly different (P 0.05). Samples stored at 4C. Sensory attributes were evaluated using a 0 (none) 7 (strong) structured scale. C, Control; S, Stabilizer; M, Maltose Syrup; A, Antioxidant; AMS, Antioxidant + Stabilizer + Maltose Syrup; AS, Antioxidant + Stabilizer; AM, Antioxidant + Maltose Syrup; SM, Stabilizer + Maltose Syrup.

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and maltose syrup. In addition the authors would like to express their appreciation to Patisserie dARC Kemer Pastry Shop, Antalya (Turkey) for providing raw materials and for making provision for the use of the manufacturing plant.

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