Fındık ezmesinin kalitesine protein eklenmesi ve rafine şeker ikame edilmesinin etkileri

Recently, people have preferred reducing their sugar intake and replacing it with high-nutritious sweeteners and consuming more protein. This study aims to promote hazelnut butter by replacing refined sugar with date syrup, enriching it with green pea protein and collagen, and analyzing their quality changes. Their sensory, color, emulsion stability, rheology, and stress sweep properties were investigated. Sensory analysis showed that collagen had not affected the sensory properties. The overall acceptability of samples with green-pea protein was lower than those with collagen. Date syrup decreased the overall acceptability slightly, but the acceptability was satisfactory. Emulsion stability was high, ranging between 93% and 99%. The viscosity of all samples decreased with increasing shear rate and showed pseudoplastic flow behavior, and the flow behavior (n) of the samples was similar. The Consistency index (K) and Apparent viscosity (µa) value of the samples containing date syrup were higher than those prepared with refined sugar. The incent and decent shear rate curves showed that they had thixotropic properties. In all samples, the storage modulus (Gʺ) values were higher than the loss modulus (Gʹ) values, which showed that the viscous behavior dominated the elastic behavior. In conclusion, replacing table sugar with date syrup did not negatively affect the sensory properties of samples; therefore can be used as a sweetener in hazelnut butter. In overall Samples enriched with collagen showed better resulats than than the samples enriched with green pea protein. Rheological properties of samples were not changed compare to the samples without protein and replaced sugar with date syrup.