Öz
In this study, the changes in
the quality parameters of hazelnut beverages treated with low (LHT; 72°C for 20
min) and high temperature (HHT; 105°C for 1 min) after high pressure
homogenization process were determined during short (10 days) and long term (120
days) storage periods, respectively. Microbial viability was not detected in
any thermally treated samples. Although pH and titration acidity values of LHT
samples did not show important change during the storage, the pH values of HHT
samples decreased significantly. While protein solubility of LHT samples
increased during storage, it slightly decreased in HHT samples. Rheological
properties and also serume stability of LHT and HHT hazelnut samples changed
during storage. Hydroperoxide index value slightly increased in LHT samples
while it increased more than three times in HHT samples during storage. As a
result, the LHT and HHT hazelnut beverages had different structural and
physicochemical properties during storage.
Anahtar Kelimeler
Hazelnut beverage heat treatment storage stability hydroperoxide index
Destekleyen Kurum
Turkish Scientific and Technical Research Council (TUBITAK)
Proje Numarası
TOVAG 1140174
Kaynakça
- Achouri, A., Boye, J. I., Zamani, Y. (2007). Changes in Soymilk Quality as a Function of Composition and Storage. Journal of Food Quality 30: 731-744.
- Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., Ohshima, T. (2003). Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics. Journal of agricultural and food chemistry 51: 3790−3796.
- Bernat, N., Cháfer, M., Rodríguez-García, J., Chiralt, A., González-Martínez, C. (2015). Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT - Food Science and Technology 62(1): 488-496.
- Briviba, K., Graf, V., Walz, E., Guamis, B., Butz, P. (2016). Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. Food Chem 192: 82-89.
- Codina-Torrella, I., Guamis, B., Zamora, A., Quevedo, J. M., Trujillo, A. J. (2018). Microbiological stabilization of tiger nuts' milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension. Food microbiology 69: 143-150.
- 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.
- Cserhalmi, Z., Sass-Kiss, Á., Tóth-Markus, M., Lechner, N. (2006). Study of pulsed electric field treated citrus juices. Innovative Food Science and Emerging Technologies 7(1-2): 49-54.
- Gul, O., Atalar, I., Mortas, M., Saricaoglu, F. T., Yazıcı, F. (2018a). Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties. Journal of Food Measurement and Characterization 12 (4): 2404-2415.
- Gul, O., Atalar, I., Saricaoglu, F. T., Yazici, F. (2018b). Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology. Journal of Food Processing and Preservation 42(5): e13615.
- Gul, O., Saricaoglu, F. T., Mortas, M., Atalar, I., Yazici, F. (2017). Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk. Innovative Food Science & Emerging Technologies 41: 411-420.
- Oliveira, I., Sousa, A., Morais, J. S., Ferreira, I. C., Bento, A., Estevinho, L., Pereira, J. A. (2008). Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food Chem Toxicol 46(5): 1801-1807.
- Poliseli-Scopel, F. H., Hernández-Herrero, M., Guamis, B., Ferragut, V. (2012). Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk. LWT - Food Science and Technology 46(1): 42-48.
- Robinson, H. W., Hogden, C. G. (1940). The biuret reaction in the determination of serum proteins. 2. Measurements made by a Duboscq colorimeter compared with values obtained by the Kjeldahl procedure. Journal of Biological Chemistry 135: 727-731.
- Rosello-Soto, E., Poojary, M. M., Barba, F. J., Koubaa, M., Lorenzo, J. M., Manes, J., Molto, J. C. (2018). Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality properties. Food Res Int 105: 945-951.
- Shimoyamada, M., Tsushima, N., Tsuzuki, K., Asao, H., Yamachi, R. (2008). Effect of Heat Treatment on Dispersion Stability of Soymilk and Heat Denaturation of Soymilk Protein. Food Science and Technology Research 14(1): 32–38.
- Ukwuru, M. U., Agbodo, A. C. (2011). Eeffect processing treatment on the quality of Tiger nut milk. Pakistan Journal of Nutrition 10 (1): 95-100.
- Valencia-Flores, D. C., Hernandez-Herrero, M., Guamis, B., Ferragut, V. (2013). Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages. J Food Sci 78(2): E199-205.
Öz
Bu çalışmada, yüksek basınç homojenizasyonu işleminden
sonra düşük (LHT; 72 °C’de 20 dak) ve yüksek (HHT; 105 °C’de 1 dak) ısıl işlem
uygulanan fındık içeceklerinin sırası ile kısa (10 gün) ve uzun süreli (120
gün) depolama süresince kalite
parametrelerindeki değişimler belirlenmiştir. Isıl işlem görmüş içeceklerde
canlı bakteri tespit edilmemiştir. Düşük sıcaklıkta ısıl işlem görmüş
örneklerin pH ve titrasyon asitliği değerleri depolama boyunca değişmezken
yüksek sıcaklıkta ısıl işlem görmüş örneklerin pH değerlerinde azalma
gözlenmiştir. LHT örneklerinin protein çözünürlükleri depolama boyunca artarken
HHT örneklerinde azalmıştır. LHT ve HHT fındık içeceklerinin reolojik
özellikleri ve serum stabiliteleri depolama süresince değişiklik göstermiştir.
Depolama boyunca LHT örneklerinde hidroperoksit indeks değeri hafifçe artarken
HHT örneklerinde bu artış üç kat daha fazla olmuştur. Sonuç olarak, LHT ve HHT
örneklerinde depolama boyunca farklı yapısal ve fizikokimyasal değişimler
meydana geldiği gözlenmiştir.
Anahtar Kelimeler
Fındık içeceği ısıl işlem depolama stabilitesi hidroperoksit indeks
Proje Numarası
TOVAG 1140174
Kaynakça
- Achouri, A., Boye, J. I., Zamani, Y. (2007). Changes in Soymilk Quality as a Function of Composition and Storage. Journal of Food Quality 30: 731-744.
- Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., Ohshima, T. (2003). Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics. Journal of agricultural and food chemistry 51: 3790−3796.
- Bernat, N., Cháfer, M., Rodríguez-García, J., Chiralt, A., González-Martínez, C. (2015). Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT - Food Science and Technology 62(1): 488-496.
- Briviba, K., Graf, V., Walz, E., Guamis, B., Butz, P. (2016). Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. Food Chem 192: 82-89.
- Codina-Torrella, I., Guamis, B., Zamora, A., Quevedo, J. M., Trujillo, A. J. (2018). Microbiological stabilization of tiger nuts' milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension. Food microbiology 69: 143-150.
- 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.
- Cserhalmi, Z., Sass-Kiss, Á., Tóth-Markus, M., Lechner, N. (2006). Study of pulsed electric field treated citrus juices. Innovative Food Science and Emerging Technologies 7(1-2): 49-54.
- Gul, O., Atalar, I., Mortas, M., Saricaoglu, F. T., Yazıcı, F. (2018a). Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties. Journal of Food Measurement and Characterization 12 (4): 2404-2415.
- Gul, O., Atalar, I., Saricaoglu, F. T., Yazici, F. (2018b). Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology. Journal of Food Processing and Preservation 42(5): e13615.
- Gul, O., Saricaoglu, F. T., Mortas, M., Atalar, I., Yazici, F. (2017). Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk. Innovative Food Science & Emerging Technologies 41: 411-420.
- Oliveira, I., Sousa, A., Morais, J. S., Ferreira, I. C., Bento, A., Estevinho, L., Pereira, J. A. (2008). Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food Chem Toxicol 46(5): 1801-1807.
- Poliseli-Scopel, F. H., Hernández-Herrero, M., Guamis, B., Ferragut, V. (2012). Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk. LWT - Food Science and Technology 46(1): 42-48.
- Robinson, H. W., Hogden, C. G. (1940). The biuret reaction in the determination of serum proteins. 2. Measurements made by a Duboscq colorimeter compared with values obtained by the Kjeldahl procedure. Journal of Biological Chemistry 135: 727-731.
- Rosello-Soto, E., Poojary, M. M., Barba, F. J., Koubaa, M., Lorenzo, J. M., Manes, J., Molto, J. C. (2018). Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality properties. Food Res Int 105: 945-951.
- Shimoyamada, M., Tsushima, N., Tsuzuki, K., Asao, H., Yamachi, R. (2008). Effect of Heat Treatment on Dispersion Stability of Soymilk and Heat Denaturation of Soymilk Protein. Food Science and Technology Research 14(1): 32–38.
- Ukwuru, M. U., Agbodo, A. C. (2011). Eeffect processing treatment on the quality of Tiger nut milk. Pakistan Journal of Nutrition 10 (1): 95-100.
- Valencia-Flores, D. C., Hernandez-Herrero, M., Guamis, B., Ferragut, V. (2013). Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages. J Food Sci 78(2): E199-205.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Proje Numarası | TOVAG 1140174 |
| Yayımlanma Tarihi | 6 Ekim 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 44 Sayı: 6 |
