Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

Basit Öğe Kaydı
dc.authorid0000-0003-1620-4246
dc.authorid0000-0002-0316-7768
dc.authorid0000-0003-1173-5793
dc.authorid0000-0002-4732-7727
dc.authorid0000-0002-6442-6807
dc.authorid0000-0001-8560-0010
dc.contributor.authorGul, Osman
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorMortas, Mustafa
dc.contributor.authorSaricaoglu, Furkan Turker
dc.contributor.authorBesir, Aysegul
dc.contributor.authorGul, Latife Betul
dc.contributor.authorYazici, Fehmi
dc.date.accessioned2026-02-12T21:05:12Z
dc.date.available2026-02-12T21:05:12Z
dc.date.issued2022
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractHazelnut 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.
dc.description.sponsorshipTurkish Scientific and Technical Research Council of Turkey [TOVAG 1140174]
dc.description.sponsorshipThe authors acknowledge financial support provided by Turkish Scientific and Technical Research Council of Turkey for the project (Project Number: TOVAG 1140174).
dc.identifier.doi10.1590/0001-3765202220191172
dc.identifier.issn0001-3765
dc.identifier.issn1678-2690
dc.identifier.issue1
dc.identifier.pmid35107513
dc.identifier.scopus2-s2.0-85123974464
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1590/0001-3765202220191172
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6849
dc.identifier.volume94
dc.identifier.wosWOS:000752682200001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherAcad Brasileira De Ciencias
dc.relation.ispartofAnais Da Academia Brasileira De Ciencias
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260212
dc.subjectfruit crops
dc.subjectfunctional properties
dc.subjecthazelnut beverage
dc.subjectrheology
dc.subjectstructure
dc.subjectyoghurt
dc.titlePotential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu