Designing different fruit juices consumed in Turkey as texture-moded drink

In this study, it was aimed to texturize fruit juices (peach, apple, orange) produced/consumed in Turkey with different thickening hydrocolloids (starch, xanthan gum, guar gum). By adding hydrocolloids to fruit juices at different rates, texture moded (TM) fruit juices with different viscosity levels were produced and these products were stored at 4°C for 3 months. At the end of the storage, physicochemical analyzes (total phenol determination, antioxidant capacity, pH, titration acidity, color, viscosity, syringe flow test) of the fruit juices were made. The usability of the produced TM drinks in order to meet the needs of people who have difficulty in chewing and swallowing has also been evaluated as sensory (texture, fluidity, difficulty in swallowing, aroma, taste, appearance, color). As a result of the analysis, TM samples were categorized by the flow test of beverages and liquids (0-3 levels) according to the International Dysphagia Diet Standardization approach. As expected, viscosity increase was observed in juices with hydrocolloid added. Hydrocolloid type, amount and storage caused significant changes on color, pH, titration acidity, total phenol and antioxidant content (p<0.05). According to the results of sensory analysis, fruit juices containing starch were found acceptable compared to other samples, and samples containing xanthan gum at high concentration was not liked in taste (p<0.05).