Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

GUL, OSMAN; ATALAR, ILYAS; MORTAS, MUSTAFA; SARICAOGLU, FURKAN TURKER; BESIR, AYSEGUL; GUL, LATIFE BETUL; YAZICI, FEHMI

doi:10.1590/0001-3765202220191172

OSMAN GUL

1Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Orgeneral Atilla Ateş Paşa Street, Kuzeykent Campus, Postal 37150, Kastamonu Center/Kastamonu, Turkey

http://orcid.org/0000-0003-1620-4246

ILYAS ATALAR

Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Ziraat Street, Ali Numan Kıraç Campus, Postal 26160, Odunpazarı Village/Eskişehir, Turkey

http://orcid.org/0000-0001-8560-0010

MUSTAFA MORTAS

Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit Campus, Postal 55139, Atakum Village/Samsun, Turkey

http://orcid.org/0000-0002-0316-7768

FURKAN TURKER SARICAOGLU

Department of Food Engineering, Faculty of Natural Sciences, Architecture and Engineering Bursa Technical University, Mimar Sinan Street, Mimar Sinan Campus, Postal 16310, Yıldırım Village/Bursa, Turkey

http://orcid.org/0000-0003-1173-5793

AYSEGUL BESIR

Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit Campus, Postal 55139, Atakum Village/Samsun, Turkey

http://orcid.org/0000-0002-6442-6807

LATIFE BETUL GUL

Department of Food Engineering, Faculty of Engineering, Giresun University, Prof. Ahmet Taner Kışlalı Street, Güre Campus, Postal 28200, Giresun Center/Giresun, Turkey

http://orcid.org/0000-0002-4732-7727

FEHMI YAZICI

Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit Campus, Postal 55139, Atakum Village/Samsun, Turkey

http://orcid.org/0000-0001-9601-8843

Correspondence to: Osman Gul E-mail: osmangul@kastamonu.edu.tr

AUTHOR CONTRIBUTIONS

Osman GUL designed research and wrote the manuscript with Ilyas ATALAR and Furkan Turker SARICAOGLU contributions. Ilyas ATALAR, Mustafa MORTAS, Furkan Turker SARICAOGLU, Aysegul BESIR and Latife Betul GUL performed the experiments and analyzed the data. Fehmi YAZICI discussed the results and commented on the manuscript. All authors provided critical feedback and contributed to the final version of the manuscript.

	Storage time (days)
Physicochemical Properties	Samples (v/v)*	1	7	14	21
pH	A	4.61±0.02^aA	4.38±0.04^dB	4.35±0.01^bB	4.29±0.06^bB
	B	4.56±0.05^aA	4.33±0.01^cdB	4.22±0.04^cC	4.20±0.03^cC
	C	4.59±0.01^aA	4.43±0.01^bB	4.45±0.04^aB	4.34±0.02^abC
	D	4.58±0.03^aA	4.36±0.03^cB	4.34±0.03^bB	4.30±0.02^bB
	E	4.49±0.04^bA	4.50±0.02^aA	4.37±0.01^bB	4.39±0.02^aB
Titratable acidity (% lactic acid)	A	0.76±0.01^aB	1.16±0.07^aA	1.23±0.07^aA	1.17±0.06^bA
	B	0.83±0.03^aC	1.13±0.01^aB	1.17±0.03^aB	1.25±0.02^aA
	C	0.86±0.01^aB	1.03±0.02^bA	1.05±0.01^bA	1.08±0.05^cA
	D	0.83±0.03^bC	0.98±0.01^bB	1.01±0.06^bB	1.16±0.02^bA
	E	0.88±0.02^eA	0.86±0.02^cA	0.88±0.03^cA	0.89±0.01^dA
Fat (%)	A	3.19±0.03^aA	3.23±0.18^aA	3.27±0.15^aA	3.23±0.1^aA
	B	2.98±0.1^bA	3.05±0.06^aA	3.03±0.06^aA	3.06±0.09^bA
	C	2.78±0.23^bA	2.83±0.11^bA	2.83±0.06^bA	2.87±0.08^bA
	D	2.38±0.05^cA	2.42±0.03^cA	2.44±0.07^cA	2.4±0.05^cA
	E	1.4±0.1^dB	1.53±0.05^dAB	1.53±0.06^dA	1.6±0.1^dA
Protein (%)	A	4.67±0.05^bcA	4.7±0.1^cdA	4.76±0.05^cA	4.66±0.07^cA
	B	4.59±0.15^cA	4.57±0.08^dA	4.48±0.04^dA	4.45±0.07^dA
	C	4.76±0.11^bA	4.81±0.12^cA	4.55±0.08^dB	4.59±0.05^cdB
	D	5.32±0.06^aA	5.13±0.05^bB	5.12±0.06^bB	5.03±0.18^bB
	E	5.49±0.13^aA	5.68±0.15^aA	5.56±0.08^aA	5.61±0.06^aA
Peroxide (meq kg^-1)	A	ND**	0.84±0.08^dB	1.45±0.06^dB	2.03±0.13^eA
	B	ND	1.17±0.06^cC	2.05±0.05^cB	2.52±0.12^dA
	C	1.09±0.06^cD	1.83±0.12^bC	2.31±0.13^bB	2.83±0.06^cA
	D	1.34±0.09^bD	1.99±0.09^bC	2.64±0.11^bB	3.36±0.09^bA
	E	2.23±0.11^aC	2.26±0.13^aC	3.48±0.12^aB	4.43±0.14^aA

	Storage time (days)
	Samples (v/v)	1	7	14	21
WHC	A	52.86±2.24^dD	56.49±0.56^dC	60.07±2.43^cB	64.25±0.26^cA
	B	58.05±0.14^cB	57.29±1.8^cdB	62.91±0.86^bcA	65.39±1.72^cA
	C	59.71±2.06^cB	60.63±1.27^bcB	60.25±1.73^cB	64.85±1.89^cA
	D	65.8±0.72^bB	62.82±2.25^bB	64.61±1.43^bB	69.16±0.73^bA
	E	72.33±1.66^aA	71.28±0.46^aA	72.93±1.29^aA	74.21±1.67^aA
$η_{a p p}$ (Pa.s)	A	0.18±0.02^cC	0.38±0.06^bA	0.33±0.03^cAB	0.28±0.01^dB
	B	0.27±0.04^bB	0.45±0.02^bA	0.47±0.07^bA	0.52±0.06^cA
	C	0.30±0.02^bB	0.41±0.03^bA	0.45±0.02^bA	0.53±0.03^cA
	D	0.25±0.03^bD	0.39±0.04^bC	0.53±0.05^bB	0.71±0.01^bA
	E	0.84±0.04^aC	1.27±0.28^aB	1.57±0.20^aA	1.54±0.11^aA
$K$ (Pa.sⁿ )	A	2.04±0.18^cB	2.22±0.38^cAB	2.84±0.37^cA	1.63±0.22^cB
	B	5.07±0.52^abB	5.57±0.45^bB	4.96±0.83^bB	7.35±0.46^bA
	C	4.77±0.39^bB	4.97±0.21^bB	5.01±0.34^bB	6.95±0.12^bA
	D	5.94±0.48^aC	8.11±0.51^aB	11.02±0.26^aA	11.41±0.6^aA
	E	ND**	ND	ND	ND
$n$	A	0.40±0.04^aB	0.51±0.04^aA	0.49±0.03^aAB	0.57±0.08^aA
	B	0.29±0.01^bB	0.32±0.05^bB	0.4±0.03^bA	0.3±0.05^bB
	C	0.26±0.05^bA	0.33±0.02^bA	0.32±0.03^cA	0.25±0.03^bA
	D	0.28±0.05^bA	0.26±0.03^bA	0.25±0.06^cA	0.21±0.01^cA
	E	ND	ND	ND	ND
R²	A	0.998±0.01	0.973±0.01	0.996±0.01	0.975±0.01
	B	0.998±0.01	0.983±0.01	0.994±0.01	0.974±0.03
	C	0.998±0.01	0.982±0.01	0.993±0.01	0.994±0.01
	D	0.993±0.01	0.997±0.01	0.988±0.01	0.983±0.01
	E	ND	ND	ND	ND

	Storage time (days)
Color Properties	Samples*	1	7	14	21
L^* value	A	92.07±0.16^aC	92.20±0.02^aBC	92.28±0.12^aAB	92.43±0.09^aA
	B	89.86±0.06^bB	89.85±0.27^bB	89.86±0.21^bB	90.60±0.18^bA
	C	88.98±0.04^cB	89.10±0.04^cB	89.14±0.06^cAB	89.41±0.29^cA
	D	87.12±0.01^dA	87.09±0.03^dA	87.17±0.16^dA	87.15±0.21^dA
	E	82.64±0.01^eB	82.85±0.04^eAB	82.89±0.24^eAB	83.08±0.11^eA
L^* value	A	-1.19±0.01^eA	-1.2±0.08^eA	-1.25±0.06^eA	-1.2±0.6^eA
	B	-0.59±0.03^dAB	-0.52±0.05^dA	-0.67±0.1^dB	-0.92±0.01^dC
	C	-0.24±0.02^cA	-0.28±0.01^cAB	-0.36±0.02^cBC	-0.4±0.09^cC
	D	-0.13±0.01^bA	-0.09±0.02^bA	-0.17±0.03^bA	-0.19±0.09^bA
	E	0.48±0.01^aA	0.44±0.02^aAB	0.41±0.03^aB	0.38±0.01^aB
b^* value	A	11.22±0.07^dA	11.29±0.08^cA	11.27±0.11^cA	11.25±0.02^cA
	B	11.25±0.02^dA	11.25±0.06^cA	11.06±0.07^cB	11.12±0.13^cAB
	C	11.74±0.01^cA	11.68±0.05^bA	11.63±0.03^bA	11.48±0.14^bB
	D	11.96±0.03^bA	11.75±0.04^bB	11.72±0.07^bB	11.55±0.06^bC
	E	12.68±0.05^aA	12.32±0.03^aB	12.23±0.04^aC	12.24±0.04^aC
$W I$	A	85.89±0.15^bA	86.23±0.24^aA	86.28±0.07^aA	86.38±0.01^aA
	B	84.84±0.05^cB	84.84±0.19^bcB	85.09±0.09^bB	85.41±0.21^aB
	C	84.39±0.02^bC	84.45±0.05^bC	84.59±0.06^abC	84.81±0.3^aC
	D	82.42±0.03^bD	82.68±0.01^abD	82.82±0.24^abD	82.57±0.19^aD
	E	78.49±0.03^bE	78.87±0.05^aE	78.96±0.27^aE	79.11±0.11^aE

	Storage time (days)
Bioactive Properties	Samples	1	7	14	21
TPC (GAE g ^-1)	A	94.48±1.5^eB	96.82±1.51^eB	101.96±1.3^eA	102±1.3^eA
	B	130.51±3.2^dB	133±4.06^dB	141.49±2.52^dA	144.21±1.22^dA
	C	144.09±1.31^cBC	143.59±2.68^cC	148.62±0.99^cA	148.29±1.71^cA
	D	161.56±0.52^bB	168.05±0.6^bA	168.57±0.15^bA	169.51±0.96^bA
	E	264.8±1.44^aB	271.08±1.43^aA	268.16±2.01^aA	257.18±1.51^aC
DPPH (μM Trolox g^-1)	A	3.22±0.36^eB	4.35±0.42^eA	2.96±0.6^eBC	2.35±0.17^eC
	B	6.99±0.33^dA	6.13±0.28^dB	5.52±0.49^dBC	4.98±0.29^dC
	C	7.75±0.09^cA	7.68±0.33^cA	6.45±0.13^cB	6.61±0.18^cB
	D	8.75±0.24^bB	9.43±0.62^bA	8.56±0.27^bBC	7.91±0.09^bC
	E	15.37±0.28^aA	15.42±0.4^aA	13.23±0.41^aB	12.94±0.82^aB

Samples (v/v)	Storage time (Days)	C_4:0	C_6:0	C_12:0	C_13:0	C_14:0	C_15:0	C_16:0	C_16:1	C_18:0	C_18:1	C_18:2	C_18:3
A	1	1.40±0.02	1.00±0.02	1.82±0.02	0.11±0.01	8.65±0.01	0.91±0.02	28.17±0.03	1.24±0.01	14.19±0.02	27.37±0.03	1.38±0.20	0.53±0.01
	7	1.73±0.05	1.10±0.01	1.87±0.06	0.12±0.01	8.67±0.05	0.90±0.02	27.90±0.06	1.24±0.09	14.16±0.07	27.13±0.04	1.38±0.04	0.53±0.02
	14	1.45±0.08	0.94±0.03	1.85±0.01	0.12±0.01	9.01±0.07	0.93±0.02	28.77±0.10	1.74±0.04	14.10±0.04	27.35±0.06	1.37±0.02	0.53±0.01
	21	1.68±0.01	1.16±0.01	2.10±0.08	0.13±0.01	9.42±0.05	0.96±0.02	28.43±0.04	1.72±0.05	14.62±0.04	26.64±0.09	1.33±0.05	0.52±0.04
B	1	1.17±0.02	0.85±0.02	1.53±0.01	0.09±0.01	7.17±0.06	0.74±0.08	24.73±0.03	1.04±0.01	12.49±0.34	35.01±0.13	3.00±0.08	0.47±0.01
	7	1.40±0.04	0.77±0.01	1.40±0.05	0.08±0.02	6.98±0.06	0.75±0.01	25.21±0.13	1.05±0.03	12.44±0.08	34.65±0.78	2.78±0.04	0.45±0.01
	14	1.43±0.02	0.94±0.01	1.66±0.07	0.11±0.01	7.83±0.04	0.82±0.01	25.29±0.02	1.50±0.06	12.46±0.07	34.07±0.06	2.97±0.09	0.45±0.03
	21	1.33±0.04	0.82±0.01	1.61±0.21	0.10±0.01	7.91±0.07	0.82±0.03	25.40±0.06	1.47±0.03	12.66±0.06	33.91±0.04	2.67±0.01	0.46±0.02
C	1	1.11±0.10	0.75±0.09	1.17±0.02	0.06±0.01	6.63±0.10	0.72±0.01	23.18±0.07	0.99±0.02	11.82±0.05	37.33±0.12	3.62±0.02	0.43±0.01
	7	1.32±0.03	0.91±0.03	1.42±0.02	0.09±0.01	6.78±0.07	0.70±0.05	23.70±0.04	1.05±0.04	11.94±0.03	37.89±0.07	3.61±0.06	0.42±0.04
	14	1.35±0.05	0.97±0.02	1.61±0.05	0.10±0.01	7.37±0.05	0.77±0.01	24.09±0.05	1.41±0.07	12.44±0.07	36.72±0.03	3.50±0.05	0.42±0.03
	21	1.43±0.05	0.92±0.01	1.63±0.06	0.10±0.01	7.43±0.09	0.76±0.03	23.86±0.01	1.39±0.02	12.51±0.06	36.67±0.06	3.42±0.09	0.42±0.02
D	1	1.09±0.01	0.74±0.02	1.16±0.06	0.07±0.01	6.10±0.10	0.65±0.03	21.51±0.03	1.20±0.07	10.32±0.05	42.96±0.06	6.01±0.25	0.37±0.01
	7	1.03±0.02	0.87±0.02	1.25±0.08	0.09±0.01	6.23±0.03	0.65±0.05	21.64±0.11	0.93±0.01	10.03±0.07	42.14±0.07	6.11±0.04	0.35±0.01
	14	1.38±0.06	0.94±0.01	1.41±0.08	0.09±0.01	6.37±0.11	0.68±0.04	21.90±0.04	1.23±0.03	10.45±0.03	41.90±0.06	5.15±0.06	0.36±0.02
	21	1.48±0.05	1.09±0.02	1.61±0.06	0.12±0.01	6.89±0.21	0.75±0.01	21.62±0.05	1.13±0.02	10.95±0.02	41.09±0.21	5.10±0.06	0.31±0.04
E	1	0.05±0.01	0.07±0.01	0.11±0.01	N.D	0.54±0.03	0.06±0.01	6.85±0.03	0.15±0.01	2.87±0.01	74.77±0.04	12.33±0.09	0.11±0.01
	7	0.05±0.01	0.06±0.01	0.11±0.01	N.D	0.53±0.08	0.06±0.01	6.91±0.07	0.12±0.03	2.88±0.07	72.66±0.05	12.16±0.07	0.13±0.02
	14	0.06±0.01	0.06±0.01	0.12±0.01	N.D	0.53±0.03	0.07±0.01	7.03±0.11	0.08±0.01	3.02±0.05	71.20±0.08	12.68±0.13	0.15±0.01
	21	0.08±0.01	0.06±0.01	0.11±0.01	N.D	0.50±0.07	0.06±0.01	6.32±0.06	0.07±0.01	3.79±0.04	70.44±0.07	12.00±0.06	0.09±0.01

[1] Correspondence to: Osman Gul E-mail: osmangul@kastamonu.edu.tr

Brasil

Brasil

Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

Abstract