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    Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
    (Springer, 2018) Gul, Osman; Atalar, Ilyas; Mortas, Mustafa; Sarıcaoğlu, Furkan Türker; Yazici, Fehmi
    Vegetable milks containing antioxidants, fatty acids and vitamins can be recommended as an alternative to animal milks cause some health problems like lactose intolerance and milk protein allergy. Hazelnut oil cake which is a waste from hazelnut oil production cannot be used for human nutrition. Cold press hazelnut cake must be evaluation as food materials. The aim of this study was to evaluate the effect of cold pressed hazelnut cake concentration (5, 10, 15% w/v) and high pressure homogenization (HPH) (up to 100MPa) on the physicochemical, structural and sensory properties of hazelnut milk and also determined the best conditions for hazelnut milk production by TOPSIS approach. Hazelnut milks produced from 15% hazelnut cake had the best physicochemical properties and physical stability, but the sensory properties of the milks were not acceptable due to viscoelastic behaviors. Physicochemical properties, physical stability and sensory characteristics of hazelnut milks were significantly affected by homogenization pressure (P<0.05). Colloidal stability and sensory properties of hazelnut milks were improved by increasing homogenization pressure. The viscosity values of hazelnut milks with 10 and 15% hazelnut cakes were significantly decreased by increasing the homogenization pressure. TOPSIS approach showed that 10% hazelnut cake concentration and 100MPa homogenization pressure was the best condition for an acceptable hazelnut milk production.
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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.