| Yazarlar |
İlyas Atalar
Bolu Abant İzzet Baysal Üniversitesi, Türkiye |
Prof. Dr. Osman GÜL
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Furkan Türker Sarıcaoğlu
Bursa Teknik Üniversitesi, Türkiye |
|
Ayşegül Beşir
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Latife Betül Gül
Giresun Üniversitesi, Türkiye |
|
Fehmi Yazıcı
Ondokuz Mayıs Üniversitesi, Türkiye |
| Özet |
| Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of hazelnut milks and also compares the observed results with the conventional thermal process. Different thermosonication conditions at different amplitude levels (40 and 60% amplitudes for 5, 10, 15, 20 and 25 min and 80% amplitude for 3, 5, 10 and 15 min) were studied for physicochemical and rheological properties, as well as microbial inactivation and bioactive compounds of hazelnut milk produced from the cold pressed hazelnut cake as byproduct of oil production. In general, sonication process significantly improved the total phenolic compounds, antioxidant activity, appearance and structural properties like syneresis, sedimentation, viscosity and consistency of samples. The application of thermosonication at 60% amplitude for 25 min and 80% amplitude for 15 min achieved complete inactivation of microorganisms (total aerobic mesophilic bacteria and yeast-mould). Complete inactivation of microorganisms was also achieved by conventional pasteurization at 85 °C, but this treatment caused some undesirable changes such as loses of bioactive compounds and deterioration of structural properties. The findings of the present study indicate that thermosonication can be successfully utilized for commercial processing of hazelnut milk with improved quality. This technique allows the production of hazelnut milks in safety and quality standards with highly nutritious then the conventional product. |
| Anahtar Kelimeler |
| Bioactive compounds | Hazelnut milk | Microbial safety | Structural properties | Thermosonication |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Journal of Food Science and Technology |
| Dergi ISSN | 0022-1155 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q3 |
| Makale Dili | İngilizce |
| Basım Tarihi | 03-2019 |
| Cilt No | 56 |
| Sayı | 3 |
| Sayfalar | 1405 / 1415 |
| Doi Numarası | 10.1007/s13197-019-03619-7 |
| Makale Linki | http://link.springer.com/10.1007/s13197-019-03619-7 |
| Atıf Sayıları | |
| SCOPUS | 27 |
| Google Scholar | 38 |
