Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage

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dc.authorid0000-0001-9601-8843en_US
dc.authorid0000-0001-8560-0010en_US
dc.contributor.authorAtalar, İlyas
dc.contributor.authorGül, Osman
dc.contributor.authorMortaş, Mustafa
dc.contributor.authorGül, Latife Betül
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorYazıcı, Fehmi
dc.date.accessioned2021-06-23T19:52:32Z
dc.date.available2021-06-23T19:52:32Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe aim of this study was to investigate the effect of low (65, 72 and 85 degrees C) and high (105, 110 and 115 degrees C) temperature heat treatment on the microbiological, physical and chemical properties of high pressure homogenised hazelnut beverage. The total number of aerobic bacteria decreased with heat treatment and was not detected after 72 degrees C and higher heat treatments. The pH value of hazelnut beverage did not change significantly as a function of temperature (P>0.05). The total soluble content and soluble protein values of the low or high heat treated hazelnut beverage were significantly decreased after the heat treatments considered non-thermal treated ones, and also serum separation was adversely affected (P<0.05). Changes in colour components showed an increase in browning of hazelnut beverage by thermal treatment. The viscosity values of the samples significantly increased depending on the temperature except for the 65 degrees C treatment (P<0.05), and Herschel Bulkley's model was sufficient to describe the flow behaviour. Heat treatment at 85 degrees C for 5 min and higher temperatures led to an increase in particle size due to protein denaturation. Our results showed that the ideal temperature-time parameters were determined as 20 min at 72 degrees C and 1 min at 105 degrees C, based on microbiological results and better physicochemical properties.en_US
dc.identifier.doi10.3920/QAS2018.1493
dc.identifier.endpage570en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85075012780en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage561en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2018.1493
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10167
dc.identifier.volume11en_US
dc.identifier.wosWOS:000489940700008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAtalar, İlyas
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBy-productsen_US
dc.subjectFruit Cropsen_US
dc.subjectHazelnut Beverageen_US
dc.subjectThermal Stabilityen_US
dc.subjectMicrostructureen_US
dc.titleEffect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverageen_US
dc.typeArticleen_US

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