Evaluation of Sensorial Properties of Drink Prepared with Marine Sources

Sensorial properties of healthy beverages as well as all foods, is an important issue in development of new food products. In general, the consumer interests are increasing in the healthy beverages and seafood. Although there is potential of processing unknown raw materials as beverages, their research on product development is limited. In studies related to new product development; it is expected that they should be acceptable in terms of sensorial and they should be sustainable and economical. Attention should be paid to species having economical value in spite of they are not among the traditional. With this context, chemical composition and importance of the seafood as an alternative food are known. In this study; sea urchin (Paracentrotus lividus) tests, which are considered to be waste were evaluated. Sea lettuce (Ulva rigida) and a local rice species called as Osmanc？k (Oryza sativa) were used to increasing the quality of the healthy drinks. Sensory analyzes were performed with expert panellists (10 people) for the products obtained with different formulations. According to sensory analysis; products were rated as good with 112.5 points in the by hedonic rating (0-150)