Merhaba Misafir

Storage stability of low and high heat treated hazelnut beverages


In this study, the changes in the quality parameters of hazelnut beverages treated with low (LHT; 72°C for 20 min) and high temperature (HHT; 105°C for 1 min) after high pressure homogenization process were determined during short (10 days) and long term (120 days) storage periods, respectively. Microbial viability was not detected in any thermally treated samples. Although pH and titration acidity values of LHT samples did 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 in HHT samples during storage. As a result, the LHT and HHT hazelnut beverages had different structural and physicochemical properties during storage.

Yayınlandığı Kaynak : Gıda Dergisi
  • Yıl : 2019
  • DOI : 10.15237/gida.GD19099
  • Cilt : 44
  • ISSN : 1300-3070
  • Sayı : 6
  • eISSN : 1309-6273
  • Sayfa Aralığı : 980-987
  • IO Kayıt No : 102736
  • Yayıncı : Gıda Teknolojisi Derneği