The Effect of Using Slaked Limewater (Calcium Hydroxide) on Sensory Perception in Traditional Pumpkin Dessert

Osman GÜLDEMİR; Sami Sonat ÖZDEMİR

doi:10.63556/jotags.2026.1798

Authors

Osman GÜLDEMİR
Sami Sonat ÖZDEMİR

DOI:

https://doi.org/10.63556/jotags.2026.1798

Keywords:

Food perception, Pumpkin dessert, Slaked limewater, Sensory evaluation, Food emotional response

Abstract

There are various desserts in Turkish cuisine prepared with different techniques. Fruit desserts are among these varieties as a part of the richness of this cuisine. Pumpkin dessert is traditionally made with two different techniques in the district of Sındırgı, Balıkesir province (Türkiye). One of them is the recipe in which the chopped pumpkin is kept with sugar for some time and then cooked at low heat. The other technique is steeping the chopped pumpkin in slaked limewater (calcium hydroxide) and cooking the pumpkin after this step. This study aims to determine the sensory perception of pumpkin desserts prepared using slaked limewater. For this purpose, two desserts, with and without slaked limewater, were presented to a total of 94 semi-trained panelists. Analyses were made with the paired comparison test texture-taste, scoring test, and hedonic test. At the end of the testing process, it is determined that the plain pumpkin dessert without slaked limewater was scored higher by the participants in all sensory properties except foreign odor and crispness. In addition to sensory features, plain pumpkin dessert also has high scores in terms of traditionalism, naturalness, and health perception, in addition to the overall impression.

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