Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products

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dc.authorid0000-0003-1173-5793en_US
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorGul, Osman
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorBesir, Aysegul
dc.contributor.authorGul, Latife Betul
dc.contributor.authorYazici, Fehmi
dc.date.accessioned2021-03-20T20:12:41Z
dc.date.available2021-03-20T20:12:41Z
dc.date.issued2019
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractHazelnut, 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.en_US
dc.description.sponsorshipOndokuz Mayis University Research FoundationOndokuz Mayis University [PYO.MUH.1905.16.001]en_US
dc.description.sponsorshipThis work was supported by Ondokuz Mayis University Research Foundation (PYO.MUH.1905.16.001).en_US
dc.identifier.doi10.1007/s13197-019-03619-7en_US
dc.identifier.endpage1415en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue3en_US
dc.identifier.pmid30956320en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1405en_US
dc.identifier.urihttp://doi.org/10.1007/s13197-019-03619-7
dc.identifier.urihttps://hdl.handle.net/20.500.12885/662
dc.identifier.volume56en_US
dc.identifier.wosWOS:000461929800032en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectThermosonicationen_US
dc.subjectHazelnut milken_US
dc.subjectMicrobial safetyen_US
dc.subjectBioactive compoundsen_US
dc.subjectStructural propertiesen_US
dc.titleInfluence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-productsen_US
dc.typeArticleen_US

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