Investigation of the use of sugar beet extract produced using different methods in lemonade

In this study, the use of sugar beet extracts obtained from sugar beet which is an important raw material in Turkey, in lemonade has been investigated. The sugar beet extracts obtained by three different processes (raw, autoclaved, boiled) were added to the lemonade samples at a rate of 25% (by volume). Various sensory properties of four different lemonade samples obtained by using sugar beet extracts and refined sugar were investigated by sensory panel testing. The results showed that there was no statistically significant difference between the sensory properties. While there was no statistically significant difference in pH values, total acidity values were found to be higher in sucrose added and heat treated samples than raw extract added sample