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

Abstract

Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benefits. In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g -1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut beverage. Increasing hazelnut beverage concentration led to an increase in the total phenolic compounds and antioxidant activity, malic acid levels and also unsaturated fatty acids, especially oleic and linoleic acid. Using the ratio of 3/1 was found the best in view of appearance, flavor and overall acceptability. Based on the structural, rheological and sensorial properties, this study could guide the dairy industry to use hazelnut beverage obtained from hazelnut cake.

Recent Innovations on the Reuse of Almond and Hazelnut By-Products: A Review

“…Another purpose to take advantage of spent hazelnut cake is the production of beverages [125,127]. Gul et al [127] developed a yoghurt-like product starting from different percentages of hazelnut beverage obtained from hazelnut cake mixed with cow's milk. The product obtained has high nutritional value due to the phenolic compounds and the antioxidants from hazelnut.…”

“…Figure 4.Hazelnut by-products and innovative applications described in the literature for each fraction. Shell (fortified food[108], molecules extraction[96,[109][110][111][112][113], and materials[114][115][116][117]); skin (fortified food[118][119][120][121][122][123] and molecules extraction[96,109,110,124]); and oil cake (fortified food[125][126][127]). …”

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

“…Atalar (2019) also applied HPH at 100 MPa to hazelnut milk in the production of a kefir-like product. Similarly, Gul et al (2022) produced a hazelnut-based yogurt-like structure by applying HPH at 100 MPa before fermentation. HPH can reduce the particle size of plant materials and provide a solution to the course and unstable structure formed by large aggregates, which are the main problem in plant-based products.…”

A waste material rich in bioactive compounds: Hazelnut waste

“…Because of its high protein content, it might be generally added to diets of animal and fish as a protein source (Karabulut et al, 2019;Kirmizigül & Cufadar, 2019), however, recently, a number of studies have been conducted to determine its technological and bioactivity properties in food technology (Gul et al, 2017;Saricaoglu et al, 2018;Tatar et al, 2015) and to use it an ingredient in food formulations such as hazelnut milk (Gul et al, 2017), functional kefir drink (Atalar, 2019), functional beverage (Sen & Kahveci, 2020), chocolate spread (Acan et al, 2021), chocolate (Bursa et al, 2021), ice cream with the hazelnut milk (Atalar et al, 2021), hazelnut paste (Göksu et al, 2022), and functional yogurt with hazelnut beverage (Gul et al, 2022). What's more it exhibits antioxidant, antiproliferative, antidiabetic, and antihypertensive activity owing to its phenolic compounds and peptides (Aydemir et al, 2014;Eroglu & Aksay, 2017;Simsek, 2021).…”