Özet:

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.

Anahtar Kelimeler: