Determination of Some Properties of Milk Chocolate Produced with the Addition of Oatmeal and Blueberry at Certain Proportions
DOI:
https://doi.org/10.24925/turjaf.v11i3.478-484.5664Keywords:
Chocolate , Of chocolate , Oatmeal , Cranberry , Dietary fiberAbstract
This study aimed to obtain milky chocolate as a product which is healthy and has low calorie with functional components namely oatmeal and cranberry, which are rich in nutritional fibers and proteins, in certain amounts (%0, 10, 20, 30, 40, 50). Different proportions of oatmeal and cranberry mixtures in are prepared in chocolate and are analyzed via the use of some chemical (moisture, ash, carbohydrates, fat, cellulose, sugar) and physical (color) analyses and energy values are calculated. In addition to these tests, sensory characteristics of the samples are evaluated in terms of general appearance, color, taste, aroma, smell, acidity, toughness and general acceptability. The results of the study revealed that oatmeal and cranberry into milky chocolate are found to have moisture (%0.35-4.90), ash (%2.24-1.43), carbohydrates (%55.82-66.57), fat (%33.20-20.05), protein (%8.49-7.09), cellulose (1.03-1.90), sugar (%39.30-46.87) and energy (%467.57-550.86). According to the sensory analyses results, as the amount of oatmeal and cranberry proportion increase, acceptability decreases.
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