TY - JOUR T1 - CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS TT - LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS VE STREPTOCOCCUS THERMOPHILUS İLE FERMENTE EDİLMİŞ FINDIK SÜTÜNÜN KARAKTERİZASYONU AU - Ermiş, Ertan AU - Güneş, Rabia AU - Zent, İnci AU - Çağlar, Muhammed Yusuf AU - Yılmaz, Mustafa Tahsin PY - 2018 DA - June DO - 10.15237/gida.GD18022 JF - Gıda JO - The Journal of Food PB - Gıda Teknolojisi Derneği WT - DergiPark SN - 1300-3070 SP - 677 EP - 686 VL - 43 IS - 4 LA - en AB - Raw hazelnut milk were used todevelop new plant-based fermented product using commercial starter mixcontaining Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains in order to address the currentdemand for health promoting and functional plant-based dairy-like products. ThepH, titratable acidity (TA), serum separation (SS), protein content, fatcontent and ash content of fermented product were found to be 4.95, 1.25 glactic acid/ 100 mL, 28.00%, 2.60%, 7.03% and 0.66%, respectively. Fermentedhazelnut milk demonstrated non-Newtonian pseudoplastic flow behavior and it’sstructure was more predominantly elastic than viscous. Sensory analysis showedthat some attributes of fermented hazelnut milk such as color, aroma,consistency, typical yoghurt odor and overall acceptability were lessappreciated than Ayran (commercial cow milk yogurt drink) whereas some otherattributes were found as satisfying. KW - Hazelnut KW - fermentation KW - functional foods KW - foods of plant origin KW - Ayran N2 - Ham fındıktan Lactobacillus delbrueckii subsp. bulgaricus ve Streptococcus thermophilus ticari suşları kullanılarak sağlığıteşvik edici, fonksiyonel özellikte fermente bir ürün elde edilmiştir. İlkaşamada, ultrasonikasyon uygulaması ile fındık sütünün homojenizasyonusağlanmıştır. Elde edilen fermente ürününün pH, titre edilebilir asitlik, serumayrılma kapasitesi, protein içeriği, yağ içeriği ve kül içeriği sırasıyla 4.95,1.25 g laktik asit/100mL, %28.00, %2.60, %7.03 ve %0.66 olarak bulunmuştur.Reolojik analizlerden elde edilen veriler fermente fındık sütünün Newtonianolmayan psödoplastik akış davranışı sergilediğini ve yapısının viskozdan dahaelastik olduğunu göstermiştir. Duyusal analiz, renk, aroma, tipik yoğurt kokusuve genel kabul edilebilirlik gibi fermente fındık sütünün bazı niteliklerininAyran’dan daha az takdir edildiğini, ancak diğer bazı özelliklerin tatmin ediciolduğu sonucuna varılmıştır. CR - Alasalvar, C., Shahidi, F., Liyanapathirana, C.M., Ohshima, T. (2003) Turkish Tombul Hazelnut ( Corylus avellana L.). 1. Compositional Characteristics. J Agric Food Chem 51:3790–3796. doi: 10.1021/jf0212385 CR - Al-Nabulsi, A., Shaker, R., Osaili, T., Al-Taani, M., Olaimat, A., Awaisheh, S., Abushelaibi, A. & Holley, R. (2014). Sensory Evaluation of Flavored Soy Milk-Based Yogurt: A Comparison between Jordanian and Malaysian Consumers. Journal of Food Science and Engineering, 4(1), 27. CR - AOAC (2000) Official Methods of Analysis of AOAC International. Assoc Off Anal Chem Int Method ce 2-66. doi: 10.3109/15563657608988149 CR - AOCS (2009) Determination of cis-, trans-, Saturated, Monounsaturated and Polyunsaturated Fatty Acids in Vegetable or Non-Ruminant Animal Oils and Fats by Capillary GLC (Ce 1h-05). In: Official Methods and Recommended Practices of the AOCS. p Ce 1h-05 CR - Ashraf, R., & Shah, N. P. (2011). Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt—A review. Int. J. Food Microbiol.. 149(3), 194-208. doi: 10.1016/j.ijfoodmicro.2011.07.008 CR - Bernat, N., Cháfer, M., Chiralt, A., & González‐Martínez, C. (2014). Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin. Int. J. Food. Sci. Technol., 49(12), 2553-2562. doi: 10.1111/ijfs.12585 CR - Bernat, N., Chafer, 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 Sci. Technol., 62(1), 488-496. doi: 10.1016/j.lwt.2014.10.045 CR - Ertugay, M. F., Şengül, M., & Şengül, M. (2004). Effect of ultrasound treatment on milk homogenisation and particle size distribution of fat. Turk. J. Vet. Anim. Sci. 28(2), 303-308. CR - Ghoddusi, H. B., & Robinson, R. K. (1996). Enumeration of starter cultures in fermented milks. J. Dairy Res. 63(1), 151-158. doi: 10.1017/S0022029900031629 He, S., & Hekmat, S. (2014). Sensory Evaluation of Non-Dairy Probiotic Beverages. J. Food Res., 4(1), 186-192. doi: http://dx.doi.org/10.5539/jfr.v4n1p186 CR - Wu, H., Hulbert, G. J., & Mount, J. R. (2000). Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innov. Food Sci. Emerg. Technol., 1(3), 211-218. doi: 10.1016/S1466-8564(00)00020-5 CR - Ilyasoğlu, H., Yılmaz, F., Burnaz, N. A., & Baltacı, C. (2015). Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology. LWT-Food Sci. Tech., 62(1), 497-505. doi: 10.1016/j.lwt.2014.06.023 CR - Janhøj, T., Frøst, M. B., & Ipsen, R. (2008). Sensory and rheological characterization of acidified milk drinks. Food Hydrocoll, 22(5), 798-806. doi: 10.1016/j.foodhyd.2007.03.006 CR - Jeske, S., Zannini, E., & Arendt, E. K. (2017). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods Hum. Nutr., 72(1), 26-33. doi: 10.1007/s11130-016-0583-0 CR - Köksoy, A., & Kılıç, M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. Int. Dairy J., 13(10), 835-839. doi: 10.1016/S0958-6946(03)00103-1 CR - Kök, M. S. (2010). Characterization of galactomannan stabilised yogurt drink using dynamic rheology. Int. J. Food Prop., 13(1), 209-220. doi: 10.1080/10942910903115095 CR - Köksal, A. İ., Artik, N., Şimşek, A., & Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chem., 99(3), 509-515. doi: 10.1016/j.foodchem.2005.08.013 CR - Lainas, K., Alasalvar, C., & Bolling, B. W. (2016). Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin. J. Funct. Foods, 23, 647-653. doi: 10.1016/j.jff.2016.03.029 CR - McDorman T.L. (2009). Context and Background. In: Salt Water Neighbors. Oxford University Press, pp 9–45 CR - Munoz, J., Rincon, F., Alfaro, M. C., Zapata, I., de la Fuente, J., Beltrán, O., & de Pinto, G. L. (2007). Rheological properties and surface tension of Acacia tortuosa gum exudate aqueous dispersions. Carbohydr. Polym., 70(2), 198-205. doi: 10.1016/j.carbpol.2007.03.018 CR - O’Sullivan, J., Beevers, J., Park, M., Greenwood, R., & Norton, I. (2015). Comparative assessment of the effect of ultrasound treatment on protein functionality pre-and post-emulsification. Colloids Surfaces A Physicochem Eng Asp, 484, 89-98. doi: 10.1016/j.colsurfa.2015.07.065 CR - Pleissner, D., Demichelis, F., Mariano, S., Fiore, S., Gutiérrez, I. M. N., Schneider, R., & Venus, J. (2017). Direct production of lactic acid based on simultaneous saccharification and fermentation of mixed restaurant food waste. J. Clean Prod., 143, 615-623. doi: 10.1016/j.jclepro.2016.12.065 CR - Ross-Murphy SB (1984) Rheological methods. In: Chan HW-S (ed) Biophysical methods in food research. Blackwell, Palo Alto, CA, USA, pp 195–290 CR - Routray, W., Mishra, H.N. (2012). Sensory evaluation of different drinks formulated from dahi (Indian Yogurt) powder using fuzzy logic. J. Food Process. Preserv., 36(1), 1–10. doi: 10.1111/j.1745-4549.2011.00545.x CR - Sharoba, A. M., Senge, B., El-Mansy, H. A., Bahlol, H. E., & Blochwitz, R. (2005). Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. Eur. Food Res. Technol., 220(2), 142-151. doi: 10.1007/s00217-004-0981-7 CR - Simsek, A., Aykut, O. (2007). Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health. Int. J. Food Sci. Nutr., 58(8), 677–688. doi: 10.1080/09637480701403202 CR - Steffe, J. F. (1996). Rheological methods in food process engineering. Freeman press. CR - Wijesinha, R., Burlingame, B. (2013). Milk and dairy product composition. In: Muehlhoff E, Bennett A, McMahon D (eds) Milk and Dairy Products in Human nutrition. FAO, pp 41–102 CR - Yasmin, A., Butt, M.S., Yasin, M., Qaisrani, T.B. (2015). Compositional analysis of developed whey based fructooligosaccharides supplemented low- calorie drink. J. Food Sci. Technol., 52(3), 1849–1856. doi: 10.1007/s13197-014-1535-z UR - https://doi.org/10.15237/gida.GD18022 L1 - https://dergipark.org.tr/tr/download/article-file/520336 ER -