Yıl 2019, Cilt 44 , Sayı 6, Sayfalar 980 - 987 2019-10-06

STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES
DÜŞÜK VE YÜKSEK ISIL İŞLEM UYGULANMIŞ FINDIK İÇECEKLERİNİN DEPOLAMA STABİLİTELERİ

İlyas Atalar [1] , Osman GÜL [2] , Latife Betül Gül [3] , Fehmi Yazıcı [4]


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.

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. 

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Birincil Dil en
Konular Fen
Yayımlanma Tarihi 2019
Bölüm Makaleler
Yazarlar

Yazar: İlyas Atalar
Kurum: BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0003-1620-4246
Yazar: Osman GÜL (Sorumlu Yazar)
Kurum: ONDOKUZ MAYIS ÜNİVERSİTESİ
Ülke: Turkey


Yazar: Latife Betül Gül
Kurum: ONDOKUZ MAYIS UNIVERSITY
Ülke: Turkey


Yazar: Fehmi Yazıcı
Kurum: ONDOKUZ MAYIS ÜNİVERSİTESİ
Ülke: Turkey


Destekleyen Kurum Turkish Scientific and Technical Research Council (TUBITAK)
Proje Numarası TOVAG 1140174
Tarihler

Yayımlanma Tarihi : 6 Ekim 2019

Bibtex @araştırma makalesi { gida587488, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {980 - 987}, doi = {10.15237/gida.GD19099}, title = {STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES}, key = {cite}, author = {Atalar, İlyas and GÜL, Osman and Gül, Latife Betül and Yazıcı, Fehmi} }
APA Atalar, İ , GÜL, O , Gül, L , Yazıcı, F . (2019). STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES. Gıda , 44 (6) , 980-987 . DOI: 10.15237/gida.GD19099
MLA Atalar, İ , GÜL, O , Gül, L , Yazıcı, F . "STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES". Gıda 44 (2019 ): 980-987 <https://dergipark.org.tr/tr/pub/gida/issue/49361/587488>
Chicago Atalar, İ , GÜL, O , Gül, L , Yazıcı, F . "STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES". Gıda 44 (2019 ): 980-987
RIS TY - JOUR T1 - STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES AU - İlyas Atalar , Osman GÜL , Latife Betül Gül , Fehmi Yazıcı Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19099 DO - 10.15237/gida.GD19099 T2 - Gıda JF - Journal JO - JOR SP - 980 EP - 987 VL - 44 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19099 UR - https://doi.org/10.15237/gida.GD19099 Y2 - 2019 ER -
EndNote %0 Gıda STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES %A İlyas Atalar , Osman GÜL , Latife Betül Gül , Fehmi Yazıcı %T STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 6 %R doi: 10.15237/gida.GD19099 %U 10.15237/gida.GD19099
ISNAD Atalar, İlyas , GÜL, Osman , Gül, Latife Betül , Yazıcı, Fehmi . "STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES". Gıda 44 / 6 (Ekim 2019): 980-987 . https://doi.org/10.15237/gida.GD19099
AMA Atalar İ , GÜL O , Gül L , Yazıcı F . STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES. GIDA. 2019; 44(6): 980-987.
Vancouver Atalar İ , GÜL O , Gül L , Yazıcı F . STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES. Gıda. 2019; 44(6): 987-980.