Çikolata ile zenginleştirilmiş portakal sularının bazı kalite parametrelerinin incelenmesi

Year 2022, Volume: 12 Issue: 1, 42 - 53, 15.01.2022

Filiz Uçan Türkmen , Muhammed Mustafa Gezer Merve Paksoy Fatma Rumeysa Atçı Rabia Almas

https://doi.org/10.17714/gumusfenbil.928021

Abstract

Bu çalışmada pastörize edilmiş portakal sularına farklı oranlarda (%1, %2.5 ve %5) eritilmiş çikolata ilave edilerek çikolatalı portakal suyu üretilmiştir. Bu çalışmanın amacı, iki besin grubunu bir araya getirerek besleyici ve lezzetli bir ürün elde etmektir. Bu iki besin grubunun birleşimi ile fenolik ve antioksidan içeriği yüksek, farklı bir aromaya ve hoş bir tada sahip yeni bir ürün elde edilmesi amaçlanmıştır. Bu amaçla, 75°C 120 sn pastörizasyon koşullarında ısıl işleme tabi tutulan ve %2.5 çikolata içeren pastörize portakal suyunda yaklaşık % 4’lük kalıntı pektin metil esteraz (PME) aktivitesi tespit edilmiştir. En yüksek pH (4.13), suda çözünür kuru madde (SÇKM) (13.20 °B), HMF (92.18 mg/L) ve viskozite (2.50 cP) değerleri %5 oranında eritilmiş çikolata ilave edilen portakal sularında tespit edilmiştir. En yüksek fenolik madde miktarı (2728.5 mg/L), flavonoid madde miktarı (35.58 mg/L) ve askorbik asit değerleri de (84.42g/mL) yine %5 çikolata içeren pastörize portakal suyunda ölçülmüştür. Çikolatalı portakal suyu örnekleri arasında antioksidan aktivitesi en yüksek örnek %84.37 değeri ile %5 oranında çikolata içeren portakal suyu olmuştur. L*değeri en yüksek olan ham portakal suyu (11.43) iken; +a* değeri en yüksek %5 çikolata eklenmiş pastörize portakal suyu (16.63); +b* değeri en fazla %1 çikolata içeren pastörize portakal suyu (30.85); Hue değeri en yüksek pastörize portakal suyu (88.99); Kroma değeri en yüksek %2.5 çikolata içeren pastörize portakal suyu (33.14); en yüksek esmerleşme indeksi değeri %2.5 çikolata içeren pastörize portakal suyu (0.636 (abs.)) olarak tespit edilmiştir. Çikolata ilave edilen portakal suları arasındaki duyusal analiz bakımından en çok %5 çikolata eklenmiş pastörize portakal suyu (3.58) beğenilmiştir.

Keywords

Antioksidan aktivite, Çikolata, Duyusal, Fenolik, Portakal, PME

Investigation of some quality parameters of orange juices enriched with chocolate

Abstract

In this study, chocolate orange juice was produced by adding melted chocolate at different rates (1%, 2.5% and 5%) to pasteurized orange juice. The aim of this study is to combine two food groups to obtain a nutritious and delicious product. It is aimed to obtain a new product with a high phenolic and antioxidant content, a different aroma and a pleasant taste with the combination of these two food groups. For this purpose, approximately 4% residual pectin methyl esterase (PME) activity was determined in pasteurized orange juice containing 2.5% chocolate and subjected to heat treatment at ʽʽ75°C 120 sec” pasteurization conditions. The highest pH (4.13), water soluble solids (WSS) (13.20 °B), HMF (92.18 mg/L) and viscosity (2.50 cP) values were determined in orange juices with 5% melted chocolate added. The highest phenolic content (2728.5 mg/L), flavonoid content (35.58 mg/L) and ascorbic acid values (84.42 g/mL) were also found in pasteurized orange juice containing 5% chocolate. Among the chocolate orange juice samples, the sample with the highest antioxidant activity was the orange juice containing 5% chocolate with a value of 84.37%.L * value is the brightest in untreated orange juice (11.43); + a * value is the highest in pasteurized orange juice (16.63) containing 5% chocolate; + b * value is the highest in the pasteurized orange juice (30.85) containing up to 1% chocolate (30.85); Hue value is the highest in pasteurized orange juice (88.99); pasteurized orange juice containing 2.5% chocolate has the highest chromium content (33.14); The highest browning index value was found in the pasteurized orange juice (0.636 (abs.)) containing 2.5% chocolate. Pasteurized orange juice (3.58) containing 5% chocolate is the most preferred among the samples of chocolate containing orange juices.

Keywords

Antioxidant activity, Chocolate, Sensory, Phenolic, Orange, PME

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