Development and Characterization of Pinecone Syrup-Enriched Turkish Delight: Physicochemical, Antioxidant, Textural, and Sensory Properties

Turkish delight (lokum) is a traditional starch-gel confectionery widely consumed in the Middle East and Mediterranean regions but characterized by limited nutritional value and bioactive content. Pinecone syrup, a traditional herbal syrup used in folk medicine, is recognized for its rich phenolic composition and antioxidant capacity; yet its intense resinous flavor presents an organoleptic barrier to direct consumption. This study evaluated whether the Turkish delight matrix could moderate the sensory impact of sugar-free pinecone syrup, while preserving its texture and increasing its functional potential. Formulations with 0% (control), 50%, and 100% PCS substitution were characterized for physicochemical, colorimetric, textural, antioxidant, and sensory properties. PCS incorporation significantly increased total phenolic content and DPPH radical scavenging activity compared with the control. Color shifted concentration-dependently from yellow to reddish-brown, hardness decreased moderately, and FT-IR suggested alterations in PCS–starch intermolecular interactions. Both PCS formulations received acceptable sensory scores; however, the 50% substitution achieved the highest taste (4.62/5) and overall preference (4.48/5), providing the optimal balance between bioactive enrichment and sensory acceptability. These findings demonstrate the potential of Turkish delight as a confectionery matrix for incorporating pinecone-derived bioactive compounds.