The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt

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dc.authoridAkdeniz, Vildan/0000-0002-2288-7832
dc.authoridSirbu, Alexandrina/0000-0001-5305-1248
dc.authoridDinkci, Nayil/0000-0002-5436-4921
dc.authorscopusid6506206013
dc.authorscopusid57352938400
dc.authorscopusid57207112060
dc.authorscopusid55582209500
dc.authorwosidAkdeniz, Vildan/HJH-7839-2023
dc.authorwosidSirbu, Alexandrina/D-4407-2015
dc.authorwosidDinkci, Nayil/H-1874-2012
dc.contributor.authorDinkci, Nayil
dc.contributor.authorAktas, Merve
dc.contributor.authorAkdeniz, Vildan
dc.contributor.authorSirbu, Alexandrina
dc.date.accessioned2023-01-12T20:15:34Z
dc.date.available2023-01-12T20:15:34Z
dc.date.issued2021
dc.departmentN/A/Departmenten_US
dc.description.abstractThere 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.en_US
dc.description.sponsorshipEge Universitesi Bilimsel Arastirma Projeleri [2015-ZRF-046]en_US
dc.description.sponsorshipThis research was funded by Ege Universitesi Bilimsel Arastirma Projeleri, grant number 2015-ZRF-046.en_US
dc.identifier.doi10.3390/foods10112855
dc.identifier.issn2304-8158
dc.identifier.issue11en_US
dc.identifier.pmid34829134en_US
dc.identifier.scopus2-s2.0-85119919084en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.3390/foods10112855
dc.identifier.urihttps://hdl.handle.net/11454/78515
dc.identifier.volume10en_US
dc.identifier.wosWOS:000736690200001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectwaste valorisationen_US
dc.subjecthazelnut skinen_US
dc.subjectfunctional yogurten_US
dc.subjectantioxidant activityen_US
dc.subjectRheological Propertiesen_US
dc.subjectSensory Propertiesen_US
dc.subjectDietary Fiberen_US
dc.subjectBy-Productsen_US
dc.subjectMilken_US
dc.subjectPeelen_US
dc.subjectFortificationen_US
dc.subjectAcidificationen_US
dc.subjectPolyphenolen_US
dc.subjectTextureen_US
dc.titleThe Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurten_US
dc.typeArticleen_US

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