Physical, chemical and sensory characterization of hazelnut milk prepared in different formulations and fortified with calcium

In this study, physical, chemical and sensory characterization of hazelnut-based milks prepared in different formulations as an alternative to animal-derived milks was examined. Calcium enrichment process was applied to the formulations. In addition, hazelnut milk formulations determined by preliminary trials were prepared from both natural and roasted hazelnuts and the most suitable formulation was tried to be determined. As a result of the studies, the pH value of hazelnut milk was found in the range of 6.5-7.5. It was observed that hydrocolloids and ultrasound applications increased the Brix values of hazelnut milk samples significantly (p<0.05). Addition of hydrocolloid increased the density, KM and ash values of hazelnut milks. According to the t-test results, hazelnut milk samples obtained from natural hazelnuts have higher (p<0.05) aw results than samples produced from roasted hazelnuts. Significant differences (p<0.05) were determined in terms of color characteristics between all hazelnut milk formulations produced from natural and roasted hazelnut kernels. US applications after heat treatment significantly improved the color properties of the samples produced from both natural and roasted hazelnut samples. Protein solubility of hazelnut milk samples decreased significantly in natural and roasted hazelnut milk samples after heat treatment (p<0.05). The increase in solid particle sedimentation values (KPS%) as a result of heat treatment resulted in a significant decrease with US application. Addition of CMC and gellan gum to hazelnut milk formulations increased the initial volume-weighted average diameters (D4.3) and surface-weighted average diameter (D3.2) values in samples produced from natural and roasted hazelnuts (p<0.05), while US applications showed that the samples (D4.3) and (D3,2) values significantly (p<0.05) according to the application time. Heat treatment negatively affected the ζ-potential results. According to the sensory analysis results, F2 and F3 samples were mostly liked in the roasted hazelnut milk samples, while F1 and F2 samples were most liked in the natural hazelnut milk samples. The addition of Ca caused a 40-fold increase in natural hazelnut milk and an 11-fold increase in milk produced from roasted hazelnuts. As a result, only the F1 formulation among the Ca-enriched hazelnut milk formulations was found suitable for industrial production.