Sakine Kübra ÇELİK, Emre TURAN, Atilla ŞİMŞEK

VIT-C KAYNAKLI MEYVELERLE ZENGİNLEŞTİRİLMİŞ FINDIK İÇECEKLERİNİN BAZI FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİ VE RAF ÖMRÜ

Bu araştırmada, Tombul çeşidinden işlenen içilebilir fındık sütüne (HM) %20, 40 ve %60 oranında kuşburnu (Rosa canina L.) (R) ve çilek (Fragaria sp.) (S) pulpları ilave edilmiş, Vit-C kaynağı olarak ve fizikokimyasal değişiklikleri belirlemek için 4 ve 25 oC'de 6 hafta süreyle depolanmıştır. Sıcaklık (T), süre (t) ve katkı oranı (CR) faktörlerinin R ve S-HM içecekleri üzerindeki etkisi istatistiksel olarak anlamlı bulunmuştur (P <0.05). İçeceklerdeki belirgin değişiklikler, 6 haftalık depolamanın sonunda toplam fenolikler (TP) ve antioksidan aktivitede olmuştur. Genel kabul edilebilirlik puanlarına göre en çok R1, R2, S2 ve S3 formülasyonları beğenilmiş, ayrıca seçilen R ve S pürelerinin fındık sütü ile uyumlu olduğu belirlenmiştir. TP ve Vit-C'ye ait regresyon denklemleri kullanılarak R-HM ve S-HM karışımlarının optimum raf ömrü, 15 oC'de 6-8 hafta arasında hesaplanmıştır (R2= %95.07-99.45).

Anahtar Kelimeler:

Fındık sütü, bitkisel sütlü içecekler, fizikokimyasal özellikler, fonksiyonel gıda, modelleme, stabilite

SOME PHYSICOCHEMICAL AND SENSORY PROPERTIES OF HAZELNUT BEVERAGES ENRICHED WITH VIT-C SOURCE FRUITS AND SHELF LIFE

In this research, drinkable hazelnut milk (HM) processed from the Tombul variety was supplemented with a ratio of 20, 40, and 60% rosehip (Rosa canina L.) (R) and strawberry (Fragaria sp.) (S) pulps as Vit-C sources and stored to determine physicochemical changes for 6 weeks at 4 and 25 oC. The influence of temperature (T), time (t), and contribution ratio (CR) factors on R and S-HM beverages was statistically significant (P <0.05). The evident changes in beverages were in total phenolics (TP) and antioxidant activity at the end of 6 weeks’ storage. R1, R2, S2, and S3 formulations were the most liked for general acceptability scores, also, selected R and S purees were compatible with hazelnut milk. The optimum shelf life of R-HM and S-HM mixtures was calculated between 6-8 weeks at 15 oC using TP and Vit-C regression equations (R2= 95.07-99.45%).

Keywords:

Hazelnut milk, plant-milk beverages, physicochemical properties, functional food, modelling, stability,

PDF

___

Albuquerque, E.M.B., Almeida F.A.S., Gomes, J.P., Alves, N.M.C., Silva, W.P. (2015). Production of “peanut milk” based beverages enriched with umbu and guava pulps. Journal of the Saudi Society of Agricultural Sciences, 14: 61–67. https://doi.org/10.1016/j.jssas.2013.07.002
Ayub, M., Ullah, J., Muhammed, A., Zeb, A. (2010). Evaluation of strawberry juice preserved with chemical preservatives at refrigeration temperature. International Journal of Nutrition and Metabolism Research, 2(2): 27-32.
Belewu, M.A., Belewu, K.Y. (2007). Comparative physicochemical evaluation of tiger nut, soybean and coconut milk sources. International Journal of Agriculture and Biology, 9(5): 785–787.
Bernat, N., Chafer, M., Chralt, A., Martinez, C.G. (2014). Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus and inulin. International Journal of Food Science and Technology, 49: 2553-2562. https://doi.org/10.1111/ijfs.12585
Bernat, N., Chafer, M., Rodriquez-Garcia, J., Chiralt, A., Gonzalez-Martinez, C. (2015). Affect high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks. LWT-Food Science and Technology, 62:488-496. https://doi.org/10.1016 /j.lwt.2014.10.045
Buve, C., Kebede, B.T., Batselier, C.D., Carrillo, C., Pham, H.T.T., Henrick, M., Grauwet, T., Loey, A.V. (2018). Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering, 216, 42-51.
Cao, X.M., Zhang, F.S., Wang, Y.T., Yi, J.Y., Liao, X.J. (2011). Effect of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. Journal of the Science of Food and Agriculture, 91: 877-885. https://doi.org/10.1002/jsfa.4260
Cemeroğlu, B. (2004). Meyve ve Sebze İşleme Teknolojisi 1. (2. Baskı), Başkent Klişe ve Matbaacılık, ISBN: 975- 98578-1-2
Cemeroğlu, B. (2010). Gıda Analizleri, Gıda Teknolojisi Derneği Yayınları, ISBN: 978-975-98578-6-8
Chang, C., Ma, X., Cen, P. (2006). Kinetics of Levulinic Acid Formation from Glucose Decomposition at High Temperature. Chinese Journal of Chemical Engineering, 14(5): 708-712. https://doi.org/10.1016/S1004-9541(06)60139-0
Cruz, N., Capellas, M., Hernández, M., Trujillo, A.J., Guamis, B., Ferragut, V. (2007). Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics. Food Research International, 40(6): 725-732. https://doi.org/10.1016/j.foodres.2007.01.003
Derossi, A., Pilli, T.D., Fiore, A.G. (2010). Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions. Food Science and Technology, 43: 590-595. DOI: 10.1016 /j.lwt.2009.10.006
Ermis, E., Güner, K.Ö., Yılmaz, M. (2018). Characterization of hazelnut milk powders: a comparison of spray-drying and freeze-drying. International Journal of Food Engineering, 14: 11-12. DOI: https://doi.org/10.1515/ijfe-2018-0085
Hasan, N.A. (2012). Almond milk production and study of quality characteristics. Journal of Academia, 2: 1-8. https://doi.org/10.24191/joa.v2i1.7964
Isanga, J., Zhang, G. (2009). Production and evaluation of some physicochemical parameters of peanut milk yoghurt. Food Science Technology, 42: 1132-1138. DOI: 10.1016/j.lwt.2009.01.014
Kadakal, Ç., Duman, T., Ekinci, R. (2017). Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar. Food Science and Technology, 38(4): 2-7. doi:http://dx.doı.org/10.1590/1678-457x.11417
Köksal, A.İ., Artık, N., Şimşek, A., Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99: 509-515. https://doi.org/10.1016/j.foodchem.2005.08.013
Kundu, P., Dhankhar, J., Sharma, A. (2018). Development of nondairy milk alternative using soymilk and almond milk. Current Research in Nutrition and Food Science, 6(1): 203-210. http://dx.doi.org/10. 12944/CRNFSJ.6.1.23
Lı, Y., Zheng, F., Niu, C. (2009). Study on processing technology and stability of hazelnut milk beverage. The Beverage Industry, 1. 2009. (http://en.cnki.com.cn/Article_en/CJFD Total-RYLG200901010.htm).
Liu, Y., Zhou, T. (2012). Processing research on Hazelnut-Kefir fermented milk. China Dairy Industry, 2012-04. (https://www.cabdirect.org/cabdirect/abstract/20123175842).
Maghsoudlou, Y., Alamı, M., Mashkour, M., Shahrakı, M.H. (2016). Optimization of ultrasound-assisted stabilization and formulation of almond milk. Journal of Food Processing and Preservation, 40: 828-829. https://doi.org/10.1111/jfpp.12661
Maleki, N., Khodaiyan, F., Mousavi, M. (2015). Antioxidant activity of fermented hazelnut milk. Food Science and Biotechnology, 24(1): 107-115. https://doi.org/10.1007/s10068-015-0016-0
Murevanhema, Y.Y., Jıdeanı, M.A. (2015). Production and characterization of milk produced from Bambara groundnut (Vıgna Subterranea) varieties. Journal of Food Processing and Preservation, 39: 1485-1498. https://doi.org/10.1111/jfpp.12368
Okyere, A.A., Odamtten, G.T. (2014). Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.). Journal of Radiation Research and Applied Sciences, 7: 583-588. https://doi.org/10.1016/j.jrras.2014.09.010
Oszmianski, J., Wojdylo, A. (2009). Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices. European Food Research and Technology, 228: 623-631. DOI: 10.1007/s00217-008-0971-2
Patras, A., Brunton, N.P., O’Donnel, C., Tiwari, B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science Technology, 21: 3-11. https://doi.org/10.1016/j.tifs.2009.07.004
Rubico, S.M., Resurreccion, A.V.A., Frank, J.F., Beuchat, L.R. (1987). Suspension stability, texture and color of high temperature treated peanut beverage. Journal of Food Science, 52(6): 1676-1679. DOI: 10.1111/j.1365-2621.1987.tb05904.x
Semenova, M.G., Antipova, A.S., Belyakova, L.E. (2002). Food protein interactions in sugar solutions. Current Opinion in Colloid and Interface Science, 7(5): 438-444.
Sethi, S., Tyagi, S.K., Anurag, RK. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology, 53(9): 3408-3423. DOI: 10.1007/s13197-016-2328-3
Shin, Y., Liu, R.H., Nock, J.F., Holliday, D., Watkins, C.B. (2007). Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry. Postharvest Biology and Technology, 45: 349-357. https://doi.org/ 10.1016/j.postharvbio.2007.03.007
Şimşek, A., Aykut, O. (2007). Evaluation of microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health. International Journal of Food Sciences and Nutrition, 58(8): 677-688. https://doi.org/10.1080/09637480701403202
Sıngleton, V.L., Rossi, J.A.Jr. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 6: 144-158.
Tangsuphoom, N., Coupland, J.N. (2005). Effect of heating and homogenization on the stability of coconut milk emulsions. Journal of Food Science, 70(8): 466-470. https://doi.org/10.1111 /j.1365-2621.2005.tb11516.x
Wallace, G.M., Khaleque, A. (1971). Studies on the processing and properties of soymilk III. factors affecting concentration of soymilk and its stability during heat sterilization. ‎ Journal of the Science of Food and Agriculture, 22: 531-535. https://doi.org/10.1002/jsfa.2740221009
Wang, Z., Zhang, M., Wu, Q. (2015). Effects of temperature, pH, and sunlight exposure on the color stability of strawberry juice during processing and storage. Food Science and Technology, 60, 1174-1178.
Xi, C.Y., Kang, N.X., Zhao, C.H., Liu, Y.J., Sun, Z.W., Zhang, T.H. (2020). Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates. Food Bioscience, 33: 1-9. https://doi.org/10.1016/j.fbio.2019.100507
Yıldız, O., Alpaslan, M. (2012). Properties of rosehip marmalades. Food Technology and Biotechnology, 50(1): 98–106.
Yorulmaz, A., Velioğlu, S., Tekin, A., Şimşek, A., Drover, J.C.G., Ateş, J. (2009). Phytosterols 17 Turkish hazelnut (Corylus avellana L.) cultivars. European Journal of Lipid Science and Technology, 111: 402-408. DOI: 10.1002/ejlt.200800187
Zavala, J.F.A, Wang, S.Y., Wang, C.Y., Aguilar, G.A.G. (2004). Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. Lebensmittel - Wissenschaft und Technologie, 37: 687–695. DOI: 10.1016/j.lwt.2004.03.002
Zhang, C.S., Yang, Q.L., Mou, J.C., Liu, Z.Q., Yu, L.N., Sun, J., Bi, J. (2011). Studies on stability of peanut mango milk. Applied Mechanics and Materials, (117-119): 25-28. https://doi.org/10.4028/www. scientific.net/AMM.117-119.25