A research on determination of how to use hazelnut skin in functional yogurt production

Four different ratios of hazelnut skin (0%, 2%, 3% and 4%) were used for the production of set type functional yogurt. The chemical, physical, biochemical, microbiological and sensory properties of the samples were examined during the storage of 28 days. The use of hazelnut skin resulted in decrease of hardness and viscosity and increase of water holding capacity (p <0.05). The antioxidant capacity increased proportional to the amount of the added hazelnut skin. The use of hazelnut skin increased also the development of yoghurt bacteria. In terms of sensory properties, which were taste, smell and color-appearance, there was no significant difference between the products during the storage days except for the 14th day (p< 0.05). According to the results obtained; it has been determined that the functional yogurt samples with 3% hazelnut skin, has adequate dietary fiber content to meet the EU norms and enriched antioxidant content, was also found to be successful in terms of sensory properties.