Araştırma Makalesi
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Çikolata ile zenginleştirilmiş portakal sularının bazı kalite parametrelerinin incelenmesi

Yıl 2022, , 42 - 53, 15.01.2022
https://doi.org/10.17714/gumusfenbil.928021

Öz

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.

Kaynakça

  • Ağçam, E. (2011). Vurgulu elektrik alan ve ısıl işlem uygulamalarının portakal suyunun özellikleri ve raf ömrü üzerine etkisi. Ç.Ü. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, 238 s.
  • Anonim, (1990). Çikolata TS 7800. Türk Standartları Enstitüsü, Ankara.
  • Anonim, (2010). Her derde deva, sağlıklı lezzet: Çikolata. http://www.nestle.com.tr /Beslenme.aspx?id=1-(Erişim tarihi: 26.11.2018)
  • Akgün, C. (2006). Turunçgil Sektör Profili. Dış Ticaret Şubesi Uygulama Servisi. Ankara.
  • Altuğ, T. (1993). Duyusal Test Teknikleri, Ege Üniversitesi Mühendislik Fakültesi Ders Kitapları Yayın No: 28, İzmir, 55s.
  • Bek, Y. ve Efe, E. (1988). Araştırma ve Deneme Metotları-Ι. Ç.Ü. Ziraat Fakültesi Ders Kitabı. No: 71, Ç.Ü. Ziraat Fakültesi Ofset ve Teksir Atölyesi, Adana, (395).
  • Burdurlu, H.S., Koca, N. and Karadeniz, F. (2006). Degradation of vitamin c in citrus juice concentrates during storage. Journal of Food Engineering, 74, 211-216. https://doi.org/10.1016/j.jfoodeng.2005.03.026.
  • Cemeroğlu, B. (2004.) Meyve ve Sebze İşleme Teknolojisi.1.Cilt. Kültür ve Turizm Bakanlığı Yayınları. s.79–95. Cemeroğlu, B. (1992). Meyve ve sebze işleme endüstrisinde temel analiz metodları. Biltav Yayıncılık, Ankara.
  • Cemeroğlu, B. (2007). Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları, No:34, Ankara, S.168–171.
  • Chun, O.K., Kim, D., Smith, N., Schroeder, D., Han, J.T. and Lee, C.Y. (2005). Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. Journal of Agricultral Food Chemistry, 85, 1715–1724. https://doi.org/10.1002/jsfa.2176.
  • Coe, S.D. and Coe, M. (1996). The true history of chocolate. Thames&Hudson, New York, USA, 154 pp.
  • Dhuique-Mayer, C., Caris-Veyrat, C., Tbatou, M., Amiot, M.J., Carail, M. and Dornier, M. (2007). Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds. Journal of Agricultural Food Chemistry, 55, 4209–4216. https://doi.org/10.1021/jf0700529.
  • Esteve, M.J., Frigola, A., Rodrigo, C. and Rodrigo, D. (2005). Effect of storage period under variable conditions on the chemical and physical composition and colour of spanish refrigerated orange juices. Food and Chemical Toxicology, 43, 1413-142. https://doi.org/10.1016/j.fct.2005.03.016.
  • Farnworth, E.R., Lagaceaà, M., Couture, R., Yaylayan V. and Stewart, B. (2001). Thermal processing, storage conditions, and the composition and physical properties of orange juice. Food Research International, 34, 25-30. https://doi.org/10.1016/S0963-9969(00)00124-1.
  • Gama, J.J.T. and Sylos, C.M. (2007). Effect of thermal pasteurization and concentration on carotenoid composition of brazilian valencia orange juice. Food Chemistry, 100, 1686–1690. https://doi.org/10.1016/j.foodchem.2005.01.062.
  • Hasdemir, M. (2007). Turunçgiller. Tarımsal Ekonomi Araştırma Enstitüsü.T.E.A.E.-Bakış, Sayı: 9, Nüsha.
  • Işık, Ö. (2008). Pastörizasyon sıcaklığının kozan yerlisi ve hamlin portakallarından üretilen meyve sularının kalitesi üzerine etkisi. Ç.Ü. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 131s.
  • Kimball, D.A. (1991). Citrus processing quality control and technology. An AVI Book, Published by Von Nostrand Reinhold Newyork, USA, p 117-243.
  • Klimczak, I., Malecka, M., Szlachta, M. and Gliszczyńska-Świglo, A. (2007). Effect of storage on the content of polyphenols, vitamin c and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20, 313–322. https://doi.org/10.1016/j.jfca.2006.02.012.
  • Lee, H.S. and Castle, W.S. (2001). Seasonal changes of carotenoid pigments and color in hamlin, earlygold, and budd blood orange juices. Journal of Agricultural Food Chemisty, 49, 877-88. https://doi.org/10.1021/jf000654r.
  • Lee, H.S. and Kim, J.G. (2003). Effects of debittering on red grapefruit juice concentrate. Food Chemistry, 82,177–180. https://doi.org/10.1016/S0308-8146(02)00280-7.
  • Li-Ying, N., Ji-Hong, W., Xiao-Jun, L., Fang, C., Zheng-Fu, W., Guanghua, Z. and Xiasong, H. (2008). Physicochemical characteristics of orange juice samples from seven cultivars. Agricultural Sciences in China, 7(1), 41-47. https://doi.org/10.1016/S1671-2927(08)60020-6.
  • Mahieddine, B., Faouzi, S.M., Hedjer, S., Moussa, H., Aissa, B. and Mahmoud, S. (2011). Heat treatment effect on the technological quality of processed tomato paste. Canadian Journal on Chemical Engineering and Technology, 2(3), 27-40.
  • Meydav, S., Saguy, I. and Kopelman, J.I. (1977). Browning determination in citrus products. Journal of Agricultural and Food Chemistry, 25(3), 602–604. https://doi.org/10.1021/jf60211a030.
  • Mertoğlu, T.Ş. (2015). Portakal suyunun bileşimi ve hmf oluşum kinetiği üzerine ısıl işlem ve depolamanın etkileri. Ç.Ü. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, 178 s.
  • Parish, M.E. (1998). Orange juice quality after treatment by thermal pasteurization or isostatic high pressure. Lebensmittel-Wissenschaft und-Technologie, 31, 439- 442. https://doi.org/10.1016/s0023-6438(02)00087-7.
  • Polydera, A.C., Stoforos, N.G. and Taoukis, P.S. (2004). The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat. International Journal of Food Science and Technology, 39, 783–791. https://doi.org/10.1111/j.1365-2621.2004.00844.x.
  • Polydera, A.C., Stoforos, N.G. and Taoukis, P.S. (2005). Quality degradation kinetics of pasteurised and high pressure processed fresh navel orange juice. Nutritional Parameters and Shelf Life. Innotive Food Science and Emerging Technologies, 6, 1-9. https://doi.org/10.1016/j.ifset.2004.10.004.
  • Sànchez-Moreno, C., Plaza, L., De Ancos, B. and Cano, M.P. (2003). Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices, Journal of Agricultural and Food Chemistry, 83, 430–439. https://doi.org/10.1002/jsfa.1392.
  • Sakac, M., Torbica, A., Sedej, I. and Hadnadev, M. (2011). Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Research International, 44, 2806- 2813. https://doi.org/10.1016/j.foodres.2011.06.026.
  • Scalzo, R. L., Iannoccari, T., Summa, C., Morelli, R. and Rapisarda, P. (2004). Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chemistry, 85, 41–47. https://doi.org/10.1016/j.foodchem.2003.05.005.
  • Selli, S., Cabaroğlu, T. and Canbaş, A. (2004). Volatile flavour compenents of orange juice obtained from the cv. Kozan of Turkey. Journal of Food Composition and Analysis, 17, 789-796. https://doi.org/10.1016/j.jfca.2003.10.005.
  • Thamke, I., Dürrschmid K. and Rohm, H. (2009). Sensory description of dark chocolates by consumers. LWT - Food Science and Technology, 42, 534–539. https://doiorg/10.1016/j.lwt.2008.07.006.
  • Uçan Türkmen, F. and Mercimek Takci, H.A. (2018). Ultraviolet-c and ultraviolet-b lights effect on black carrot (Daucus carota ssp. sativus) juice. Journal of Food Measurement and Characterization, 12(2), 1038-1046. https://doi.org/10.1007/s11694-018-9719-2.
  • Xu, G., Ye, X., Chen, J. and Liu, D. (2007). Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. Journal of Agricultural and Food Chemistry, 55, 330-335. https://doi.org/10.1021/jf062517l.
  • Watts, B.M., Ylimaki, G.L., Jeffery, L.E. and Elias, L.G. (1989). Basic sensory methods for food evaluation. The International Development Research Centre, Ottawa, Canada, 160p.
  • Warren, S. (2009). Healthy chocolate science update Q1. http://www. chocolate for be ing.com/docs/Chocolate/Warren2Qtr2009.pdf-(Erişim tarihi: 27.11.2018).

Investigation of some quality parameters of orange juices enriched with chocolate

Yıl 2022, , 42 - 53, 15.01.2022
https://doi.org/10.17714/gumusfenbil.928021

Öz

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.

Kaynakça

  • Ağçam, E. (2011). Vurgulu elektrik alan ve ısıl işlem uygulamalarının portakal suyunun özellikleri ve raf ömrü üzerine etkisi. Ç.Ü. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, 238 s.
  • Anonim, (1990). Çikolata TS 7800. Türk Standartları Enstitüsü, Ankara.
  • Anonim, (2010). Her derde deva, sağlıklı lezzet: Çikolata. http://www.nestle.com.tr /Beslenme.aspx?id=1-(Erişim tarihi: 26.11.2018)
  • Akgün, C. (2006). Turunçgil Sektör Profili. Dış Ticaret Şubesi Uygulama Servisi. Ankara.
  • Altuğ, T. (1993). Duyusal Test Teknikleri, Ege Üniversitesi Mühendislik Fakültesi Ders Kitapları Yayın No: 28, İzmir, 55s.
  • Bek, Y. ve Efe, E. (1988). Araştırma ve Deneme Metotları-Ι. Ç.Ü. Ziraat Fakültesi Ders Kitabı. No: 71, Ç.Ü. Ziraat Fakültesi Ofset ve Teksir Atölyesi, Adana, (395).
  • Burdurlu, H.S., Koca, N. and Karadeniz, F. (2006). Degradation of vitamin c in citrus juice concentrates during storage. Journal of Food Engineering, 74, 211-216. https://doi.org/10.1016/j.jfoodeng.2005.03.026.
  • Cemeroğlu, B. (2004.) Meyve ve Sebze İşleme Teknolojisi.1.Cilt. Kültür ve Turizm Bakanlığı Yayınları. s.79–95. Cemeroğlu, B. (1992). Meyve ve sebze işleme endüstrisinde temel analiz metodları. Biltav Yayıncılık, Ankara.
  • Cemeroğlu, B. (2007). Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları, No:34, Ankara, S.168–171.
  • Chun, O.K., Kim, D., Smith, N., Schroeder, D., Han, J.T. and Lee, C.Y. (2005). Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. Journal of Agricultral Food Chemistry, 85, 1715–1724. https://doi.org/10.1002/jsfa.2176.
  • Coe, S.D. and Coe, M. (1996). The true history of chocolate. Thames&Hudson, New York, USA, 154 pp.
  • Dhuique-Mayer, C., Caris-Veyrat, C., Tbatou, M., Amiot, M.J., Carail, M. and Dornier, M. (2007). Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds. Journal of Agricultural Food Chemistry, 55, 4209–4216. https://doi.org/10.1021/jf0700529.
  • Esteve, M.J., Frigola, A., Rodrigo, C. and Rodrigo, D. (2005). Effect of storage period under variable conditions on the chemical and physical composition and colour of spanish refrigerated orange juices. Food and Chemical Toxicology, 43, 1413-142. https://doi.org/10.1016/j.fct.2005.03.016.
  • Farnworth, E.R., Lagaceaà, M., Couture, R., Yaylayan V. and Stewart, B. (2001). Thermal processing, storage conditions, and the composition and physical properties of orange juice. Food Research International, 34, 25-30. https://doi.org/10.1016/S0963-9969(00)00124-1.
  • Gama, J.J.T. and Sylos, C.M. (2007). Effect of thermal pasteurization and concentration on carotenoid composition of brazilian valencia orange juice. Food Chemistry, 100, 1686–1690. https://doi.org/10.1016/j.foodchem.2005.01.062.
  • Hasdemir, M. (2007). Turunçgiller. Tarımsal Ekonomi Araştırma Enstitüsü.T.E.A.E.-Bakış, Sayı: 9, Nüsha.
  • Işık, Ö. (2008). Pastörizasyon sıcaklığının kozan yerlisi ve hamlin portakallarından üretilen meyve sularının kalitesi üzerine etkisi. Ç.Ü. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 131s.
  • Kimball, D.A. (1991). Citrus processing quality control and technology. An AVI Book, Published by Von Nostrand Reinhold Newyork, USA, p 117-243.
  • Klimczak, I., Malecka, M., Szlachta, M. and Gliszczyńska-Świglo, A. (2007). Effect of storage on the content of polyphenols, vitamin c and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20, 313–322. https://doi.org/10.1016/j.jfca.2006.02.012.
  • Lee, H.S. and Castle, W.S. (2001). Seasonal changes of carotenoid pigments and color in hamlin, earlygold, and budd blood orange juices. Journal of Agricultural Food Chemisty, 49, 877-88. https://doi.org/10.1021/jf000654r.
  • Lee, H.S. and Kim, J.G. (2003). Effects of debittering on red grapefruit juice concentrate. Food Chemistry, 82,177–180. https://doi.org/10.1016/S0308-8146(02)00280-7.
  • Li-Ying, N., Ji-Hong, W., Xiao-Jun, L., Fang, C., Zheng-Fu, W., Guanghua, Z. and Xiasong, H. (2008). Physicochemical characteristics of orange juice samples from seven cultivars. Agricultural Sciences in China, 7(1), 41-47. https://doi.org/10.1016/S1671-2927(08)60020-6.
  • Mahieddine, B., Faouzi, S.M., Hedjer, S., Moussa, H., Aissa, B. and Mahmoud, S. (2011). Heat treatment effect on the technological quality of processed tomato paste. Canadian Journal on Chemical Engineering and Technology, 2(3), 27-40.
  • Meydav, S., Saguy, I. and Kopelman, J.I. (1977). Browning determination in citrus products. Journal of Agricultural and Food Chemistry, 25(3), 602–604. https://doi.org/10.1021/jf60211a030.
  • Mertoğlu, T.Ş. (2015). Portakal suyunun bileşimi ve hmf oluşum kinetiği üzerine ısıl işlem ve depolamanın etkileri. Ç.Ü. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, 178 s.
  • Parish, M.E. (1998). Orange juice quality after treatment by thermal pasteurization or isostatic high pressure. Lebensmittel-Wissenschaft und-Technologie, 31, 439- 442. https://doi.org/10.1016/s0023-6438(02)00087-7.
  • Polydera, A.C., Stoforos, N.G. and Taoukis, P.S. (2004). The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat. International Journal of Food Science and Technology, 39, 783–791. https://doi.org/10.1111/j.1365-2621.2004.00844.x.
  • Polydera, A.C., Stoforos, N.G. and Taoukis, P.S. (2005). Quality degradation kinetics of pasteurised and high pressure processed fresh navel orange juice. Nutritional Parameters and Shelf Life. Innotive Food Science and Emerging Technologies, 6, 1-9. https://doi.org/10.1016/j.ifset.2004.10.004.
  • Sànchez-Moreno, C., Plaza, L., De Ancos, B. and Cano, M.P. (2003). Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices, Journal of Agricultural and Food Chemistry, 83, 430–439. https://doi.org/10.1002/jsfa.1392.
  • Sakac, M., Torbica, A., Sedej, I. and Hadnadev, M. (2011). Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Research International, 44, 2806- 2813. https://doi.org/10.1016/j.foodres.2011.06.026.
  • Scalzo, R. L., Iannoccari, T., Summa, C., Morelli, R. and Rapisarda, P. (2004). Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chemistry, 85, 41–47. https://doi.org/10.1016/j.foodchem.2003.05.005.
  • Selli, S., Cabaroğlu, T. and Canbaş, A. (2004). Volatile flavour compenents of orange juice obtained from the cv. Kozan of Turkey. Journal of Food Composition and Analysis, 17, 789-796. https://doi.org/10.1016/j.jfca.2003.10.005.
  • Thamke, I., Dürrschmid K. and Rohm, H. (2009). Sensory description of dark chocolates by consumers. LWT - Food Science and Technology, 42, 534–539. https://doiorg/10.1016/j.lwt.2008.07.006.
  • Uçan Türkmen, F. and Mercimek Takci, H.A. (2018). Ultraviolet-c and ultraviolet-b lights effect on black carrot (Daucus carota ssp. sativus) juice. Journal of Food Measurement and Characterization, 12(2), 1038-1046. https://doi.org/10.1007/s11694-018-9719-2.
  • Xu, G., Ye, X., Chen, J. and Liu, D. (2007). Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. Journal of Agricultural and Food Chemistry, 55, 330-335. https://doi.org/10.1021/jf062517l.
  • Watts, B.M., Ylimaki, G.L., Jeffery, L.E. and Elias, L.G. (1989). Basic sensory methods for food evaluation. The International Development Research Centre, Ottawa, Canada, 160p.
  • Warren, S. (2009). Healthy chocolate science update Q1. http://www. chocolate for be ing.com/docs/Chocolate/Warren2Qtr2009.pdf-(Erişim tarihi: 27.11.2018).
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Filiz Uçan Türkmen 0000-0002-3653-9433

Muhammed Mustafa Gezer Bu kişi benim 0000-0003-2588-8774

Merve Paksoy Bu kişi benim 0000-0001-9949-8985

Fatma Rumeysa Atçı Bu kişi benim 0000-0003-3870-9579

Rabia Almas Bu kişi benim 0000-0002-8236-9869

Yayımlanma Tarihi 15 Ocak 2022
Gönderilme Tarihi 29 Nisan 2021
Kabul Tarihi 26 Ekim 2021
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

APA Uçan Türkmen, F., Gezer, M. M., Paksoy, M., Atçı, F. R., vd. (2022). Çikolata ile zenginleştirilmiş portakal sularının bazı kalite parametrelerinin incelenmesi. Gümüşhane Üniversitesi Fen Bilimleri Dergisi, 12(1), 42-53. https://doi.org/10.17714/gumusfenbil.928021