Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-delta-lactone

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dc.authorid0000-0003-1620-4246en_US
dc.authorid0000-0003-1173-5793en_US
dc.authorid0000-0001-8560-0010en_US
dc.contributor.authorGül, Osman
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorAtalar, İlyas
dc.date.accessioned2023-05-31T08:27:38Z
dc.date.available2023-05-31T08:27:38Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, high pressure homogenized (HPH) hazelnut beverage samples were acidified with gluconod-lactone (GDL) and rheological, structural and gel strength properties of the cold-set gels were characterized. Hazelnut beverage at a concentration of 10 g 100 mL(-1) was treated with HPH up to 150 MPa pressure and then mixed with GDL (2 g 100 mL(-1)). Gelation of hazelnut beverages was observed with small deformation oscillatory measurements during 150 min. Hazelnut beverages acidified with GDL displayed shear thinning behavior due to decreasing viscosity with increasing shear rate, however, HPH led to an increase in apparent viscosities of cold set hazelnut beverage gels. Cold set hazelnut beverages were characterized as weak gel-like macromolecular dispersions due to storage modulus (G ') was higher than loss modulus (G ''). Angular frequency dependence of complex modulus (G*) was studied to measure the strength of the cross-linking protein network of suspension systems by calculating a constant order of relaxation function (alpha) and concentration-dependent stiffness parameter (A alpha). This study revealed for the first time that hazelnut proteins can form good gel structures with acidification, and gel properties can be improved by HPH treatment.en_US
dc.description.sponsorshipThe author would like to thank the Unit of Scientific Investigations in Kastamonu University for its financial support (project no KUBAP-01/2020-14).en_US
dc.identifier.doi10.1016/j.lwt.2021.111154
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85101742293en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.lwt.2021.111154
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11023
dc.identifier.volume143en_US
dc.identifier.wosWOS:000636161900061en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAtalar, İlyas
dc.language.isoenen_US
dc.publisherELSEVIERen_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.subjectHigh Pressure Homogenizationen_US
dc.subjectHazelnut Beverage Gelationen_US
dc.subjectCold-Set Gelen_US
dc.subjectRheological Propertiesen_US
dc.titleEffect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-delta-lactoneen_US
dc.typeArticleen_US

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