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

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 ski...

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Autores principales:	Nayil Dinkçi, Merve Aktaş, Vildan Akdeniz, Alexandrina Sirbu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	waste valorisation hazelnut skin functional yogurt antioxidant activity Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/d234af21281e4b9ca7eeee74d0a31709
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spelling	oai:doaj.org-article:d234af21281e4b9ca7eeee74d0a317092021-11-25T17:36:27ZThe Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt10.3390/foods101128552304-8158https://doaj.org/article/d234af21281e4b9ca7eeee74d0a317092021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2855https://doaj.org/toc/2304-8158There 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<sup>2+</sup> 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.Nayil DinkçiMerve AktaşVildan AkdenizAlexandrina SirbuMDPI AGarticlewaste valorisationhazelnut skinfunctional yogurtantioxidant activityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2855, p 2855 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	waste valorisation hazelnut skin functional yogurt antioxidant activity Chemical technology TP1-1185
spellingShingle	waste valorisation hazelnut skin functional yogurt antioxidant activity Chemical technology TP1-1185 Nayil Dinkçi Merve Aktaş Vildan Akdeniz Alexandrina Sirbu The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt
description	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<sup>2+</sup> 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.
format	article
author	Nayil Dinkçi Merve Aktaş Vildan Akdeniz Alexandrina Sirbu
author_facet	Nayil Dinkçi Merve Aktaş Vildan Akdeniz Alexandrina Sirbu
author_sort	Nayil Dinkçi
title	The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt
title_short	The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt
title_full	The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt
title_fullStr	The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt
title_full_unstemmed	The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt
title_sort	influence of hazelnut skin addition on quality properties and antioxidant activity of functional yogurt
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d234af21281e4b9ca7eeee74d0a31709
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The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt

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