Functional kefir production from high pressure homogenized hazelnut milk

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dc.authorid0000-0001-8560-0010en_US
dc.contributor.authorAtalar, İlyas
dc.date.accessioned2021-06-23T19:51:38Z
dc.date.available2021-06-23T19:51:38Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis research aimed to evaluate the waste product of cold pressed hazelnut oil for the fortification of kefir beverage. Hazelnut cake was processed to a drinkable beverage that is called as hazelnut milk (HM). The effect of hazelnut milk on physicochemical, rheological, structural, bioactive properties, organic acids profiles and viability of kefir microorganisms was evaluated during storage. Fermentation process was also evaluated by watching acidification kinetics and microorganism growth. Addition more than 50% hazelnut milk resulted to prolong incubation time compared to control sample and also slowed the bacteria growth during fermentation. Hazelnut milk showed stimulating effect on the growth of yeasts in kefir samples. Viscosity, consistency index, water holding capacity and exopolysaccharide content of kefir samples enhanced with the usage of hazelnut milk in the production. Hazelnut milk also led to increase in total phenolic compound content and antioxidant capacity in the kefir samples. Using different milk type changed the organic acid profiles of kefir samples. Hazelnut milk caused to reduction in lactic and citric acid contents while led to increase in malic and acetic acid content.en_US
dc.identifier.doi10.1016/j.lwt.2019.03.013
dc.identifier.endpage263en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85062809257en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage256en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.03.013
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10020
dc.identifier.volume107en_US
dc.identifier.wosWOS:000466453500035en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAtalar, İlyas
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHazelnut Milken_US
dc.subjectKefiren_US
dc.subjectFunctional Fooden_US
dc.subjectRheologyen_US
dc.subjectAntioxidant Activityen_US
dc.titleFunctional kefir production from high pressure homogenized hazelnut milken_US
dc.typeArticleen_US

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