Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

Abstract

The effects of high pressure homogenization conditions (pressure, temperature, and hazelnut concentration) on physicochemical properties of hazelnut milks were evaluated, and process parameters were optimized using response surface methodology. Also, the effect of low‐ and high‐temperature heat treatments on properties of hazelnut milk processed according to optimum conditions was investigated. The influence of homogenization pressure was greatest on properties of hazelnut milk followed by hazelnut cake concentration and homogenization temperature within the experimental domain. The optimized experimental conditions for the homogenization of hazelnut milk were 1,140 bar for homogenization pressure, 38.1 °C for homogenization temperature, and 12.97% for hazelnut cake concentration. Under optimized conditions, homogenization process was validated by comparing the quality attributes of optimized hazelnut milk with the predicted values, which were between −10.06 and 11.11% of relative error indicated good accordance. Physical and structural properties of samples produced using optimum conditions were slightly affected by heat treatments. Practical applications Hazelnut is an important nutritional source; it is reasonably expensive for production of hazelnut milk. Moreover, hazelnut cake is a by‐product from hazelnut oil production and should not be directly used for human consumption because it may contain some residual chemical solvent from hazelnut oil extraction process. However, the cake from the cold press, also a by‐product, of hazelnut oil production does not contain any chemical residue and can be used for hazelnut beverage. Moreover, high pressure homogenization is generally using for eliminating sedimentation of solids and creaming problems. Therefore, we have established the optimum homogenization conditions for processing hazelnut milk using response surface methodology.

Storage Stability of Low and High Heat Treated Hazelnut Beverages

“…The shelf life of foods determines by microbial activity and also biochemical changes occurred during storage period (Achouri et al, 2007). A fast microbial growth takes place in vegetable beverages like hazelnut and tiger nuts due to their chemical composition and neutral pH (Gul et al, 2018b, Rosello-Soto et al, 2018. So that, the preservation treatments like thermal treatment should be applied to extend of vegetable beverage quality over time (Codina-Torrella et al, 2018).…”

“…These processes ensure high-quality food products which meaning as guaranty of good nutritional quality, long shelf life, and high colloidal stability. In our previous studies the optimum production conditions and heat treatment parameters were determined according to good stability, physical properties and microbiological safety (Gul et al, 2018b). According to stability and microbiological results, 100 MPa were selected as homogenization pressure, and 72 °C for 20 min (low heat treatment) and 105 °C 1 min (high heat treatment) were chosen as thermal treatment parameters.…”

“…People who are vegetarians, flexitarian, vegan or suffer from lactose intolerance and milk allergy want an alternative to animal milks. Due to the increased trend, different vegetable-based beverages especially soy, almond, cashew and coconut beverages commonly put on the markets and also hazelnut beverage from hazelnut (Bernat et al, 2015) or cold pressed hazelnut cakes which is a by-product from hazelnut oil production (Gul et al, 2017, Gul et al, 2018a, Gul et al, 2018b has been spread to all over the world. According to the study reported by Şimşek and Aslantaş (1999)and Alasalvar et al (2003), hazelnut plays an important role in human nutrition because of its special composition of fat, protein, carbohydrate, dietary fiber, vitamins, minerals, phytosterols, and antioxidant phenolics.…”

“…These processes ensure high-quality food products which meaning as guaranty of good nutritional quality, long shelf life, and high colloidal stability. In our previous studies the optimum production conditions and heat treatment parameters were determined according to good stability, physical properties and microbiological safety (Gul et al, 2018b).…”

Electrocoagulation of Disperse Dyebath Wastewater: Optimization of Process Variables and Sludge Production

“…Traditionally, optimization has been carried out by monitoring the influence of one factor at a time on response to find the best solution [36]. Its major drawback is that it does not represent the interactive effects among the independent variables on response.…”