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

Basit Öğe Kaydı
dc.authorid0000-0003-1173-5793en_US
dc.contributor.authorGul, Osman
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorMortas, Mustafa
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorYazici, Fehmi
dc.date.accessioned2021-03-20T20:12:56Z
dc.date.available2021-03-20T20:12:56Z
dc.date.issued2018
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractVegetable 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.en_US
dc.description.sponsorshipTurkish Scientific and Technical Research Council (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 1140174]en_US
dc.description.sponsorshipThe authors acknowledge financial support provided by Turkish Scientific and Technical Research Council (TUBITAK) for the project (Project Number: TOVAG 1140174).en_US
dc.identifier.doi10.1007/s11694-018-9857-6en_US
dc.identifier.endpage2415en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2404en_US
dc.identifier.urihttp://doi.org/10.1007/s11694-018-9857-6
dc.identifier.urihttps://hdl.handle.net/20.500.12885/746
dc.identifier.volume12en_US
dc.identifier.wosWOS:000452363700017en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectByproductsen_US
dc.subjectHazelnut milken_US
dc.subjectHigh pressure homogenizationen_US
dc.subjectMicrostructureen_US
dc.subjectMulti-criteria decision techniqueen_US
dc.titleApplication of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory propertiesen_US
dc.typeArticleen_US

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