Effect of Different Syrup Types on Turkish Delights ( Lokum ): A TD-NMR Relaxometry Study.

Turkish delights were formulated by using sucrose (control) and different types of corn syrups (having varying glucose/fructose ratios) and allulose syrup. 30% allulose syrup and 30% sucrose-containing Turkish delights were found to exhibit an amorphous structure. Time-domain NMR relaxometry experiments were also conducted on delights by measuring T 2 relaxation times, and two distinct proton populations were observed in all formulations. The use of different syrup types at different substitution levels led to significant changes in the relaxation times ( T 2a and T 2b ) of the samples, indicating that the relaxation spectrum might be used as a fingerprint for Turkish delights containing different types and amounts of syrup types. Second moment ( M 2 ) values which were measured from the signal acquired using a magic sandwich echo pulse sequence were also found to be an effective and promising indicator to detect the crystallinity of Turkish delights.