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

Year 2023, Volume: 48 Issue: 1, 185 - 198, 15.02.2023

Sakine Kübra Çelik , Emre Turan , Atilla Şimşek

https://doi.org/10.15237/gida.GD22122

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

References

• 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