Dinkçi Nayil, Aktaş Merve, Akdeniz Vildan, Sirbu Alexandrina
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Izmir, Turkey.
Faculty of MMAE Ramnicu Valcea, Constantin Brancoveanu University of Pitesti, 240210 Ramnicu Valcea, Romania.
Foods. 2021 Nov 18;10(11):2855. doi: 10.3390/foods10112855.
There is an increasing interest in applying fruit-processing wastes as functional food ingredients. Hazelnut skin, an interesting and innovative ingredient has recently been evaluated as one of the richest edible sources of polyphenolic compounds. This study aimed to evaluate the use of hazelnut skin as a functional additive in yogurt and to determine the effect of various percentages (2%, 3%, and 4%) of hazelnut skin on the physicochemical, microbiological, rheological, biochemical, and sensorial properties of yogurt. The results showed that the addition of hazelnut skin significantly increased total solids from 16.5% to 17.7% and fat content from 3.45% to 4.60% and decreased titratable acidity by up to 36%. The enrichment with hazelnut skin also improved the viability of yogurt bacteria, water holding capacity (WHC), and antioxidant activity of yogurts. Better results for WHC and antioxidant values were found in yogurt enriched with 4% hazelnut skin. Total phenolic content and Fe chelating activity of yogurts increased with the increasing hazelnut skin ratio. However, yogurts with hazelnut skin had low instrumental texture parameters and apparent viscosity values. On the other hand, acceptable sensorial properties similar to control yogurts increase the consumption potential of yogurts enriched with hazelnut skin.
将水果加工废料用作功能性食品成分的兴趣与日俱增。榛子皮，一种有趣且新颖的成分，最近被评估为多酚类化合物最丰富的可食用来源之一。本研究旨在评估榛子皮作为酸奶功能性添加剂的用途，并确定不同百分比（2%、3%和4%）的榛子皮对酸奶的物理化学、微生物、流变学、生物化学和感官特性的影响。结果表明，添加榛子皮显著提高了总固形物含量，从16.5%增至17.7%，脂肪含量从3.45%增至4.60%，并使可滴定酸度降低了36%。用榛子皮进行强化还提高了酸奶细菌的活力、持水能力（WHC）以及酸奶的抗氧化活性。在添加4%榛子皮的酸奶中，WHC和抗氧化值取得了更好的结果。酸奶的总酚含量和铁螯合活性随着榛子皮比例的增加而提高。然而，添加榛子皮的酸奶的仪器质地参数和表观粘度值较低。另一方面，与对照酸奶相似的可接受感官特性增加了添加榛子皮酸奶的消费潜力。
