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    Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products
    (Springer India, 2019) Atalar, Ilyas; Gul, Osman; Sarıcaoğlu, Furkan Türker; Besir, Aysegul; Gul, Latife Betul; Yazici, Fehmi
    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 degrees 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.
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    Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
    (Acad Brasileira De Ciencias, 2022) Gul, Osman; Atalar, Ilyas; Mortas, Mustafa; Saricaoglu, Furkan Turker; Besir, Aysegul; Gul, Latife Betul; Yazici, Fehmi
    Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benefits. In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g(-1) with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut beverage. Increasing hazelnut beverage concentration led to an increase in the total phenolic compounds and antioxidant activity, malic acid levels and also unsaturated fatty acids, especially oleic and linoleic acid. Using the ratio of 3/1 was found the best in view of appearance, flavor and overall acceptability. Based on the structural, rheological and sensorial properties, this study could guide the dairy industry to use hazelnut beverage obtained from hazelnut cake.