• Shrushti Borkar
• *Avinash Tonde

Abstract: Turkish delight is a traditional dessert. It is prepared from corn flour and sugar and a gel structure is formed. It contains several nutritive compounds such as carbohydrates, energy and high sugar content. The study was undertaken to produce stable and organoleptically preferred Turkish delight with four proportions of sugar and corn flour. Turkish delight was prepared with four proportions such as 90% sugar and 10% of corn flour, 80% of sugar and 20% of corn flour, 70% of sugar and 30% of corn flour and 60% of sugar and 40% of corn flour. Citric acid was used as preservative. The sensory properties of delight were evaluated by a testing panel consisting of 10 panelists. The results showed that color, flavour, sweetness, consistency and overall acceptability of delight between S2 and S3 as S2 is better in flavour and S3 is good in texture. So the proportion of 75% of sugar and 25% of corn flour is accepted. The storage potentiality of Turkish delight was observed that after 10 weeks S1, S2, S3, and S4 were slightly changed in chemical properties such as protein, fat, carbohydrates, etc. Turkish delight was found completely free from spoilage due to higher sugar content and perfect structure and effective processing of product.

Nutritive Compounds, Organoleptic Properties, Chemical Properties, Storage Potential, Preservative.

"DEVELOPMENT AND STANDERDIZATION OF TURKISH DELIGHT", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 12, page no.f72-f88, December-2022, Available :http://www.jetir.org/papers/JETIR2212511.pdf

"DEVELOPMENT AND STANDERDIZATION OF TURKISH DELIGHT", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 12, page no. ppf72-f88, December-2022, Available at : http://www.jetir.org/papers/JETIR2212511.pdf