FE 401 FOOD TECHNOLOGY

Name of project : Turkish Delight (Lokum)
Submitted to : Prof. Dr. Sevim KAYA
Submitted by : İsmail DEMİR
Hüseyin Demircan
İlknur SALMAN
Merve AYDINGÜLER
Derya GÜNBİL
Mehmet Lütfi GÜZEL

Submission date: 19 / 05 / 2013

CONTENT
Content
Abstract
1. Introduction
1.1. History of Lokum
2. Raw Material Description
2.1. Sugar
2.2. Starch
2.3. Water
2.4. Acid
2.5.Color,Odor & Additives
3. Process Description
3.1. Process Flow Chart of Lokum
3.1.1. Preparing Sugar Syrup and Starch Milk
3.1.2. Mixing and Cooking & Adding Flavors
3.1.3. Pouring and Shaping
3.1.4. Cooling
3.1.5. Cutting
3.1.6. Packaging
3.2. Critical Control Points
3.2.1. Raw Material Properties
3.2.1.1. Water
3.2.1.2. Starch
3.2.1.3. Sugar
3.2.1.4. Acid
3.2.2. Mixing & Cooking
4. Turkish Regulations For Lokum
5. Conclusion
6. List of Figure
7. References

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