Journal of Food, Agriculture and Environment

Vol 10, Issue 1,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Production and characteristics of a traditional food: Turkish delight (Lokoom)


Lale S. Akan *, Metin S. Sürücüoğlu

Recieved Date: 2011-10-12, Accepted Date: 2012-01-07


Turkish delight (Lokoom), which is one of the traditional Turkish foods and consumed as a dessert, derives its name from the word “rahat ul-hulküm” in Ottoman Turkish, meaning throat reliever. Turkish delight has various types such as plain, fruit, chocolate, pistachio, rose etc and is consumed by almost everyone with pleasure. Though it has been known in Anatolia since circa 15th century, Turkish delight was started to be widely produced in 17th century within the boundaries of Ottoman Empire and since then, its production has continued in Turkey and Middle East countries. In this study, some information is given on the history of Turkish delight, production stages, its types, effects on health and the relevant regulations, and being a representative of the product, four non-packaged Turkish delight samples supplied from two different sales point in Safranbolu are examined in terms of product sensorial, physical, chemical and microbiological characteristics.


Turkish delight, traditional confectionery

Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 1
Category: Food and Health
Pages: 71-73

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