STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES

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ATALAR I., GÜL O. V., GÜL L. B., Yazıcı H. F.

GIDA, vol.44, no.6, pp.980-987, 2019 (Peer-Reviewed Journal) identifier

  • Publication Type: Article / Article
  • Volume: 44 Issue: 6
  • Publication Date: 2019
  • Doi Number: 10.15237/gida.gd19099
  • Journal Name: GIDA
  • Journal Indexes: TR DİZİN (ULAKBİM)
  • Page Numbers: pp.980-987
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

In this study, the changes in the quality parameters of hazelnut beverages treated with low (LHT; 72°C for20 min) and high temperature (HHT; 105°C for 1 min) after high pressure homogenization process weredetermined during short (10 days) and long term (120 days) storage periods, respectively. Microbial viabilitywas not detected in any thermally treated samples. Although pH and titration acidity values of LHT samplesdid 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 inHHT samples during storage. As a result, the LHT and HHT hazelnut beverages had different structuraland physicochemical properties during storage.