Valorization of hazelnut cake in compound chocolate: the effect of formulation on rheological and physical properties

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dc.authorid0000-0001-9558-4077
dc.authorid0000-0001-5021-868X
dc.authorid0000-0002-6885-0277
dc.authorscopusid57219654610
dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorscopusid57213160335
dc.authorscopusid57209823324
dc.authorscopusid54881807500
dc.authorscopusid56270843900
dc.authorwosidKIAN-POUR, Nasim/ABB-9680-2021
dc.authorwosidKILIÇLI, Mahmut/AAA-6017-2022
dc.contributor.authorBursa, Kübra
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorYaman, Mustafa
dc.contributor.authorKian-Pour, Nasim
dc.contributor.authorKonar, Nevzat
dc.contributor.authorKılıçlı, Mahmut
dc.date.accessioned2022-05-11T14:45:04Z
dc.date.available2022-05-11T14:45:04Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: skimmed milk and whey powder in equal amounts). D-optimal mixture design was used to optimize HCC formulation. The optimum sugar, MOP, and HC amount were selected as 25.0-40.0, 6.0-21.0, and 0.0-15.0 g/100 g, respectively. The Casson model with high R-2 values (0.9882-0.9948) was used to determine yield stress and plastic viscosity values of samples which were varied between 1.47 and 2.35 Pa, and 1.17-1.42 Pa s, respectively. Furthermore, particle sizes and water activity were determined between 25.67 and 78.20 mu m and 0.31-0.38, respectively. Total phenolic content in HCC samples, their digestibility, and bioaccessibility ranged from 1389 to 3367; 2601-3955 mg GAE/kg, and 112-187% respectively. Also, hardness and brittleness were ranged between 7.85 and 11.55 N and 0.52-1.02 mm, respectively. The sensorial characteristics of the samples along with flow behavior and physico-chemical properties indicated that HC may be used as a healthy and low-cost ingredient in HCC formulation to partially substitute sugar and MOP.
dc.description.sponsorshipTUBITAK, TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG217O054]
dc.description.sponsorshipThis work was funded by the TUBITAK, Turkey, Project No. TOVAG217O054.
dc.identifier.doi10.1016/j.lwt.2020.110609
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85096840274
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110609
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9897
dc.identifier.volume139
dc.identifier.wosWOS:000613931800094
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectHazelnut cake
dc.subjectCompound chocolate
dc.subjectMixture design
dc.subjectBioaccessibility
dc.titleValorization of hazelnut cake in compound chocolate: the effect of formulation on rheological and physical properties
dc.typeArticle

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