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

Abstract

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

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

Abstract

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).

Keywords

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

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