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    The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt
    (Mdpi, 2021) Dinkci, Nayil; Aktas, Merve; Akdeniz, Vildan; Sirbu, Alexandrina
    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 Fe2+ 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.
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    QUALITY ASSESSMENT OF EXTENDED SHELF LIFE (ESL) MILK IN COMPARISON WITH OTHER KINDS OF PASTEURIZED MILK COMMERCIALLY AVAILABLE ON THE MARKET
    (Univ Vasile Alecsandri Bacau, 2024) Dinkci, Nayil; Sirbu, Alexandrina
    This research investigated milk commodities' physicochemical characteristics and sensory quality related to their processing techniques, namely ESL milk, compared to raw and pasteurized milk. Several chemical, physical, and sensory tests were carried out, and the obtained data were statistically evaluated. The results indicated that dry matter varied between 8.95 % and 13.11 %, while most milk samples contained more than 3.00 % fat. pH with values between 6.65 and 6.80 was consistent with titratable acidity results (0.135 % to 0.198 % lactic acid). The raw and ESL milk samples had positive lactoperoxidase results, while the pasteurized milk samples had negative lactoperoxidase results. The color analysis showed that the L values of the ESL milk samples were lower, and the color was darker than that of the pasteurized milk samples. The processing technology did not affect the samples' dry matter, fat content, and the a* and b* values but influenced the taste scores throughout the sensory analysis. While the scores for taste were statistically lower for ESL milk samples, the scores for odor and appearance were unaffected by the processing method. In conclusion, compared to pasteurized milk, ESL milk samples were not the first choice for the panelist's sensory scores.