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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
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Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
Osman Gul1, Ilyas Atalar2, Mustafa Mortas3
11Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Orgeneral Atilla Ateş Paşa Street, Kuzeykent Campus, Postal 37150, Kastamonu Center/Kastamonu, Turkey.
Anais Da Academia Brasileira De Ciencias
|February 2, 2022
Summary
Hazelnut beverage, a dairy by-product, enhances yogurt
Area of Science:
- Food Science
- Dairy Technology
- Plant-based Beverages
Background:
- Hazelnut beverage, derived from hazelnut cake by-products, offers high nutritional value and potential health benefits.
- Consumer interest in plant-based alternatives is growing, driving innovation in the dairy industry.
- Utilizing by-products like hazelnut cake promotes a circular economy in food production.
Purpose of the Study:
- To investigate the incorporation of hazelnut beverage into functional yogurt production.
- To evaluate the impact of hazelnut beverage on the physicochemical, rheological, and sensory properties of yogurt.
- To determine the optimal ratio of cow's milk to hazelnut beverage for acceptable yogurt-like products.
Main Methods:
- Five yogurt formulations were prepared using varying ratios of cow's milk and hazelnut beverage (1/0, 3/1, 2/1, 1/1, 0/1, v/v).
- Standardization of milk and hazelnut beverage to 14.5 g 100 g-1 with skimmed milk powder.
- Analysis included L. bulgaricus counts, water holding capacity, viscosity, total phenolic compounds, antioxidant activity, organic acid levels, and fatty acid profiles.
Main Results:
- Hazelnut beverage incorporation negatively affected Lactobacillus bulgaricus counts but improved water holding capacity and viscosity.
- Increasing hazelnut beverage concentration elevated total phenolic compounds, antioxidant activity, malic acid, and unsaturated fatty acids (oleic and linoleic acid).
- The 3/1 ratio (cow's milk/hazelnut beverage) demonstrated the best overall acceptability in terms of appearance and flavor.
Conclusions:
- Hazelnut beverage can be successfully incorporated into yogurt production, offering enhanced nutritional and functional properties.
- The study provides valuable insights for the dairy industry on utilizing hazelnut cake by-products for novel product development.
- Optimizing the ratio of hazelnut beverage is crucial for achieving desired product quality and consumer acceptance.
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