STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES

Year 2019, , 980 - 987, 06.10.2019

İlyas Atalar , Osman Gül , Latife Betül Gül , Fehmi Yazıcı

https://doi.org/10.15237/gida.GD19099

Cited By: 1

Abstract

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.

Keywords

Hazelnut beverage, heat treatment, storage stability, hydroperoxide index

Supporting Institution

Turkish Scientific and Technical Research Council (TUBITAK)

Project Number

TOVAG 1140174

DÜŞÜK VE YÜKSEK ISIL İŞLEM UYGULANMIŞ FINDIK İÇECEKLERİNİN DEPOLAMA STABİLİTELERİ

Abstract

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. 

Keywords

Fındık içeceği, ısıl işlem, depolama stabilitesi, hidroperoksit indeks

Project Number

TOVAG 1140174

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