@article{article_380708, title={CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS}, journal={Gıda}, volume={43}, pages={677–686}, year={2018}, DOI={10.15237/gida.GD18022}, author={Ermiş, Ertan and Güneş, Rabia and Zent, İnci and Çağlar, Muhammed Yusuf and Yılmaz, Mustafa Tahsin}, keywords={Hazelnut,fermentation,functional foods,foods of plant origin,Ayran}, abstract={<p class="MsoNormal" style="margin-bottom:.0001pt;text-align:justify;line-height:normal;"> <span lang="en-us" style="font-family:Garamond, serif;letter-spacing:-.15pt;" xml:lang="en-us"> <span style="font-size:14px;">Raw hazelnut milk were used to
develop new plant-based fermented product using commercial starter mix
containing </span> <i> <span style="font-size:14px;">Lactobacillus delbrueckii </span> </i> <span style="font-size:14px;">subsp. </span> <i> <span style="font-size:14px;"> bulgaricus </span> </i> <span style="font-size:14px;"> and </span> <i> <span style="font-size:14px;">Streptococcus thermophilus </span> </i> <span style="font-size:14px;">strains in order to address the current
demand for health promoting and functional plant-based dairy-like products. The
pH, titratable acidity (TA), serum separation (SS), protein content, fat
content and ash content of fermented product were found to be 4.95, 1.25 g
lactic acid/ 100 mL, 28.00%, 2.60%, 7.03% and 0.66%, respectively. Fermented
hazelnut milk demonstrated non-Newtonian pseudoplastic flow behavior and it’s
structure was more predominantly elastic than viscous. Sensory analysis showed
that some attributes of fermented hazelnut milk such as color, aroma,
consistency, typical yoghurt odor and overall acceptability were less
appreciated than Ayran (commercial cow milk yogurt drink) whereas some other
attributes were found as satisfying. </span> </span> </p> <p> </p>}, number={4}, publisher={The Association of Food Technology}