Determination of some characteristics of milk chocolate produced by using specific ratio of oatmeal and blueburry
2017
Uzumcu, Z.
In this study, it was aimed to obtain a healthy, low calorie product by adding a mixture of oatmeal and blueberries, which are rich in nutritional fiber, to milky chocolate at certain ratios (0, 10, 20, 30, 40, 50).Humidity, ash, carbohydrate, fat, protein, cellulose, sugar, color, and energy values were calculated for the obtained milky chocolate. In addition to these, the sensory properties of the samples such as general appearance, color, general taste and aroma, smell, sourness and general acceptability have been examined.The results of the study are evaluated according to Tukey test. Moisture content (0.35-4.90%), ash content (2.24-1.43%), carbohydrate value (55.82-66.57%), fat content (33.20-20.05%), the amount of protein (8.49-7.09%), the amount of cellulose (1.03-1.90%), the amount of sugar (46.87-39.30%) and the energy values (550.86kcal-467.57kcal) of the milky chocolate including specific ratios of oatmeal and blueberry are determined in the parenthesis. According to the results of sensory analysis, it was observed that the rate of preference decreases as the ratio of mixture of oatmeal and blueberries increases by means of general acceptability. However, considering the other contribution rates, 20% and 30% added chocolates could be accepted.Key Words: chocolate, chocolate enrichment, oats, blueberries, nutritional fiber
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