Bu araştırmada kavrulmuş Tombul fındık çeşidinden üretilen fındık sütü, Vit C kaynağı
olarak % 20, % 40 ve % 60 oranlarında kuşburnu (Rosa canina L.) ve çilek meyve (Albion
(Fragaria sp.)) pulpları ve % 6 kristal toz şeker ile katkılanmıştır. Homojenize edilmiş
karışımlar daha sonra kavanozlar içerisine doldurulup pastörize (85 0C’de 15 dk.) edilmiştir.
4
0C ve 250C’de 6 hafta depolanmış örneklerin bileşim unsurlarında meydana gelen fiziksel,
kimyasal değişimler belirlenmiş ve bu değişimleri yansıtan matematiksel eşitlikler elde
edilmiştir.
Kuşburnu (KP), çilek (ÇP) meyve pulpu ve fındık sütünün (FS) bileşimimde; TKM % 12.29-
18.12, SÇKM % 3.00-10.00, pH 3.95-6.89, titrasyon asitliği % 0.035-0.87, glikoz % 0.179-
2.362, fruktoz % 0.220-2.772, sakkaroz % 0.252-2.646, toplam şeker % 0.651-7.779,
hidroksimetilfurfural (HMF) 2.90-10.37 mg/kg, askorbik asit (Vit C) 6.29-47.95 mg/100g,
toplam fenolik madde (TFM) 41.98-775.53 mg GAE/100g, DPPH-radikal süpürme aktivitesi
(DPPH-RSA) % 61.25-77.04, antioksidan aktivite 20.52-34.38 µg TE/g, viskozite 4.92-
163.50 cP, Hunter L* değeri 31.46-66.06, Hunter +a* değeri 2.53-21.46, Hunter +b* değeri
8.12-10.00 arasında değişmiştir. Fındık sütünde ortalama yağ ve protein sırasıyla % 2.88 ve
% 3.80 olarak saptanmıştır. Antosiyanın miktarı ise çilek pulpunda 9.92 ile 10.88 mg/L
arasında değiştiği belirlenmiştir.
İnkübasyon sonrasında meyve pulpu ve fındık sütü karışımlarına ait formülasyonlarda
herhangi bir küf ve ozmofilik maya tespit edilememiştir. Duyusal açıdan KP-FS ve ÇP-FS
karışımlarının renk, tat, aroma ve kıvamı değerlendirildiğinde, % 20-40KP ve % 40-60ÇP
arasında katkıların en beğenilen katkı oranları olduğu ortaya çıkmıştır.
4
0C ve 250C’de 6 hafta depolanmış KP-FS karışımlarının bileşim unsurlarına Varyans analizi
uygulanmış ve önemli çıkan varyasyon kaynakları Tukey Çoklu Karşılaştırma Testi ile
karşılaştırılmıştır. Sonuçta KP-FS karışımlarının pH, titrasyon asitliği, viskozite değeri ve
stabilitesi üzerine KO (Katkı Oranı) x S (Sıcaklık) x DS (Depolama Süresi) interaksiyonun
etkisi önemli bulunmuştur (p<0.05). TKM’nin sadece KO ile, SÇKM’nin ise KO ve DS ile
etkilendiği belirlenmiştir. HMF miktarı üzerine KOxS ve KOxDS, Vit C miktarı üzerine
SxDS, TFM miktarı ve Hunter L* değeri üzerine KOxDS, Hunter a* ve b* değeri üzerine
KOxS, DPPH-RSA ve antioksidan aktivite üzerine ise KOxS, KOxDS ve SxDS
interaksiyonlarının etkili olduğu görülmüştür (p <0.05). FS-ÇP karışımlarında ise 40C ve
250C’de 6 hafta depolanması sonunda HMF, antosiyanin miktarı ile DPPH-RSA, antioksidan
aktivitesi, viskozite ve serum ayrılma oranı (stabilite) üzerine KOxSxDS interaksiyonu etkili
bulunmuştur. TKM ve SÇKM miktarına KO, Vit C miktarı ve Hunter a* değerine KO, DS,
III
pH değerine SxDS, titrasyon asitliğine KOxS, KOxDS, Hunter L* ve b* değerine KOxS,
SxDS faktörlerinin etkili olduğu belirlenmiştir (p <0.05).
KP ve ÇP’nin FS karışımlarının 6 hafta depolama sonucunda belirgin ve olumlu değişiklikler
TFM ve antioksidan aktivitede olmuştur. FS’nün zenginleştirilmesinde kullanılan Vit C
depolama boyunca azalma göstermiş, fakat 4. hafta sonunda pulp oranı yüksek FS’nde
kayıpların, ürünün tüketimini etkileyecek düzeyde olmadığı saptanmıştır.
Belirlenen kalite parametrelerine ait verilerin regresyon analizi sonucu parabolid regresyon
eşitliği veya üç boyutlu polinom eşitliği tüm parametreler için çok önemli (p <0.001)
bulunmuş ve KP-FS için % 95.7-99.6, ÇP-FS için % 95.94-99.98 arasında yüksek R2
değerleri vermiştir. Sonuçta KP ve ÇP’nun FS ile (% 20, 40 ve 60) karışımlarına ait TFM,
AA (askorbik asit), Hunter L*, a*, b* renk değerleri, viskozite, HMF gibi kalite
parametrelerinin sıcaklık (T) ve süre (t) ile değişiminden elde edilen matematiksel eşitlikler
optimum koşulları belirlemede yüksek doğrulukta kullanılabilir.,In this research, hazelnut milk produced from roasted Tombul hazelnut varieties was
supplemented with 20 %, 40 % and 60 % rosehip (Rosa canina L.) and strawberry fruit
(Albion (Fragaria sp.)) as Vit C source and 6 % crystalline granulated sugar. Homogenized
mixtures were then filled into jars and pasteurized (15 min at 85 °C). Physical and chemical
changes occurring in the composition components of the samples stored at 40C and 250C for
6 weeks were determined and mathematical equations reflecting these changes were
obtained.
Composition of rosehip (RP), strawberry (SP) fruit pulp and hazelnut milk (HM) has been
determined to vary between; TDM 12.29-18.12 %, SDM 3.00-10.00 %, pH 3.95-6.89,
acidity 0.035-0.87 %, glucose 0.179- 2.362 %, fructose 0.220-2.772 %, sucrose 0.252-2.646
%, total sugar 0.651-7.779 %, hydroxymethylfurfural (HMF) 2.90-10.37 mg / kg, ascorbic
acid (Vit C) 6.29-47.95 mg/100g, total phenolic matter (TPM) 41.98-775.53 mg GAE/100g,
DPPH-radical scavenging activity (DPPH-RSA) 61.25-77.04 %, antioxidant activity 20.52-
34.38 µg TE / g, viscosity 4.92-163.50 cP, Hunter L* value 31.46-66.06, Hunter a* value
2.53-21.46, Hunter b* value 8.12-10.00. The average fat and protein in hazelnut milk were
determined as 2.88 % and 3.80 % respectively. The amount of anthocyanin ranged from 9.92
to 10.88 mg / L in strawberry pulp.
No mold and osmophilic yeast were detected in the formulations of fruit pulp and hazelnut
milk mixtures after incubation. When the color, taste, aroma and consistency of RP-HM and
SP-HM mixtures were evaluated sensitively, it was found that the contributions between 20-
40 % RP and 40-60 % SP were the most favorable contribution rates.
Analysis of Variance was applied to composition components of RP-HM mixtures at 40C
and 250C for 6 weeks’ storage and the significant variation sources were compared with the
Tukey Multiple Comparison Test. In conclusion, the effect of CR (Ratio of Contribution) x T
(Temperature) x ST (Storing Times) interaction on pH, acidity, viscosity value and stability
of RP-HM mixtures was found to be significant (p <0.05). It was determined that TDM was
affected only by CR and SDM by CR and ST. CRxT and CRxST on the amount of HMF,
TxST on the amount of Vit C, CRxST on the amount of TFM and Hunter L* value, CRxT on
Hunter a* and b* value and CRxT, CRxST and TxST interactions on DPPH-RSA and
antioxidant activity were found to be effective (p <0.05). In the SP-HM blends, at the end of
storage at 40C and 250C for 6 weeks, CRxTxST interaction was found to be effective on
content of HMF and anthocyanin, DPPH-RSA, antioxidant activity, viscosity and serum
separation rate (stability). Factors of CR on the amount of TDM and SDM, CR and ST on
V
Vit C amount and Hunter a * value, TxST and CRxST on pH value, CRxT and TxST on
Hunter L * and b * values determined to be effective (p <0.05).
The evident and positive changes in the result of 6 weeks’ storage belong to RP-HM and SPHM mixtures were in TFM and antioxidant activity. Vit C used in the enrichment of HM
showed a decrease during storage, however, it was determined that Vit C losses in hazelnut
milk with high the pulp ratio at the end of the 4th week was not enough to affect the
consumption of product.
Parabolid regression equations or three dimensional polynomial equations were found to be
very important for all parameters (p <0.001) and it gave higher R2 values between 95.7-99.6
% for RP-HM, and between 95.94-99.98 % for SP-HM. As a result, the mathematical
equations obtained from the change with the T (T) and ST (t) of quality parameters such as
TFM, AA (ascorbic acid), Hunter L *, a *, b * color values, viscosity, HMF for RP or SPHM (20 %, 40 % and 60 %) mixtures have been could use to be highly accurate in
determining the optimum conditions.
In this research, hazelnut milk produced from roasted Tombul hazelnut varieties was
supplemented with 20 %, 40 % and 60 % rosehip (Rosa canina L.) and strawberry fruit
(Albion (Fragaria sp.)) as Vit C source and 6 % crystalline granulated sugar. Homogenized
mixtures were then filled into jars and pasteurized (15 min at 85 °C). Physical and chemical
changes occurring in the composition components of the samples stored at 40C and 250C for
6 weeks were determined and mathematical equations reflecting these changes were
obtained.
Composition of rosehip (RP), strawberry (SP) fruit pulp and hazelnut milk (HM) has been
determined to vary between; TDM 12.29-18.12 %, SDM 3.00-10.00 %, pH 3.95-6.89,
acidity 0.035-0.87 %, glucose 0.179- 2.362 %, fructose 0.220-2.772 %, sucrose 0.252-2.646
%, total sugar 0.651-7.779 %, hydroxymethylfurfural (HMF) 2.90-10.37 mg / kg, ascorbic
acid (Vit C) 6.29-47.95 mg/100g, total phenolic matter (TPM) 41.98-775.53 mg GAE/100g,
DPPH-radical scavenging activity (DPPH-RSA) 61.25-77.04 %, antioxidant activity 20.52-
34.38 µg TE / g, viscosity 4.92-163.50 cP, Hunter L* value 31.46-66.06, Hunter a* value
2.53-21.46, Hunter b* value 8.12-10.00. The average fat and protein in hazelnut milk were
determined as 2.88 % and 3.80 % respectively. The amount of anthocyanin ranged from 9.92
to 10.88 mg / L in strawberry pulp.
No mold and osmophilic yeast were detected in the formulations of fruit pulp and hazelnut
milk mixtures after incubation. When the color, taste, aroma and consistency of RP-HM and
SP-HM mixtures were evaluated sensitively, it was found that the contributions between 20-
40 % RP and 40-60 % SP were the most favorable contribution rates.
Analysis of Variance was applied to composition components of RP-HM mixtures at 40C
and 250C for 6 weeks’ storage and the significant variation sources were compared with the
Tukey Multiple Comparison Test. In conclusion, the effect of CR (Ratio of Contribution) x T
(Temperature) x ST (Storing Times) interaction on pH, acidity, viscosity value and stability
of RP-HM mixtures was found to be significant (p <0.05). It was determined that TDM was
affected only by CR and SDM by CR and ST. CRxT and CRxST on the amount of HMF,
TxST on the amount of Vit C, CRxST on the amount of TFM and Hunter L* value, CRxT on
Hunter a* and b* value and CRxT, CRxST and TxST interactions on DPPH-RSA and
antioxidant activity were found to be effective (p <0.05). In the SP-HM blends, at the end of
storage at 40C and 250C for 6 weeks, CRxTxST interaction was found to be effective on
content of HMF and anthocyanin, DPPH-RSA, antioxidant activity, viscosity and serum
separation rate (stability). Factors of CR on the amount of TDM and SDM, CR and ST on
V
Vit C amount and Hunter a * value, TxST and CRxST on pH value, CRxT and TxST on
Hunter L * and b * values determined to be effective (p <0.05).
The evident and positive changes in the result of 6 weeks’ storage belong to RP-HM and SPHM mixtures were in TFM and antioxidant activity. Vit C used in the enrichment of HM
showed a decrease during storage, however, it was determined that Vit C losses in hazelnut
milk with high the pulp ratio at the end of the 4th week was not enough to affect the
consumption of product.
Parabolid regression equations or three dimensional polynomial equations were found to be
very important for all parameters (p <0.001) and it gave higher R2 values between 95.7-99.6
% for RP-HM, and between 95.94-99.98 % for SP-HM. As a result, the mathematical
equations obtained from the change with the T (T) and ST (t) of quality parameters such as
TFM, AA (ascorbic acid), Hunter L *, a *, b * color values, viscosity, HMF for RP or SPHM (20 %, 40 % and 60 %) mixtures have been could use to be highly accurate in
determining the optimum conditions.
