Effect of different cocoa alkalization conditions on quality characteristics of chocolate milk

Alkalization is a process used to change the color of cocoa, to improve its dispersibility in water, and to soften the bitter and bitter taste. Changes in cocoa powder depend on the processing time and temperature, the strength and type of alkaline solution, the pressure and oxygen level, the humidity level in the reaction step, the drying temperature and time. The alkali solution used raises the pH of the cocoa, darkens the color and creates a more intense flavor. In this process, color changes from brown, red / brown to brown / black are observed depending on the reaction conditions. Within the scope of the thesis, the use of cocoa processed at different NaOH concentrations, temperatures and times of alkalization in dairy products will be investigated.