Atalar Ilyas, Gul Osman, Saricaoglu Furkan Turker, Besir Aysegul, Gul Latife Betul, Yazici Fehmi
1Department of Food Engineering, Faculty of Engineering and Architecture, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey.
2Program of Food Technology, Yeşilyurt Demir-Celik Vocational School, Ondokuz Mayis University, 55300 Samsun, Turkey.
J Food Sci Technol. 2019 Mar;56(3):1405-1415. doi: 10.1007/s13197-019-03619-7. Epub 2019 Feb 18.
Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of hazelnut milks and also compares the observed results with the conventional thermal process. Different thermosonication conditions at different amplitude levels (40 and 60% amplitudes for 5, 10, 15, 20 and 25 min and 80% amplitude for 3, 5, 10 and 15 min) were studied for physicochemical and rheological properties, as well as microbial inactivation and bioactive compounds of hazelnut milk produced from the cold pressed hazelnut cake as byproduct of oil production. In general, sonication process significantly improved the total phenolic compounds, antioxidant activity, appearance and structural properties like syneresis, sedimentation, viscosity and consistency of samples. The application of thermosonication at 60% amplitude for 25 min and 80% amplitude for 15 min achieved complete inactivation of microorganisms (total aerobic mesophilic bacteria and yeast-mould). Complete inactivation of microorganisms was also achieved by conventional pasteurization at 85 °C, but this treatment caused some undesirable changes such as loses of bioactive compounds and deterioration of structural properties. The findings of the present study indicate that thermosonication can be successfully utilized for commercial processing of hazelnut milk with improved quality. This technique allows the production of hazelnut milks in safety and quality standards with highly nutritious then the conventional product.
榛子是一种重要的营养来源，用于生产榛子奶时价格相对较高。榛子饼是冷榨提取榛子油过程中的副产品，不含有任何化学残留，可用于生产榛子饮料。本研究考察了热超声处理对榛子奶品质参数的影响，并将观察结果与传统热处理进行比较。研究了不同振幅水平（40%和60%振幅处理5、10、15、20和25分钟，80%振幅处理3、5、10和15分钟）下热超声处理对以冷榨榛子饼（油生产的副产品）为原料生产的榛子奶的理化性质、流变学性质、微生物灭活及生物活性成分的影响。总体而言，超声处理显著提高了样品中总酚类化合物含量、抗氧化活性、外观以及诸如脱水收缩、沉降、粘度和稠度等结构性质。60%振幅处理25分钟和80%振幅处理15分钟的热超声处理实现了微生物（总需氧嗜温菌和酵母菌-霉菌）的完全灭活。85℃的传统巴氏杀菌也实现了微生物的完全灭活，但这种处理导致了一些不良变化，如生物活性成分的损失和结构性质的恶化。本研究结果表明，热超声处理可成功用于商业加工榛子奶，提高其品质。该技术能够生产出符合安全和质量标准的榛子奶，且比传统产品营养更丰富。
