CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS

  • Ermiş E
  • Güneş R
  • Zent İ
  • et al.
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Abstract

Raw hazelnut milk were used to develop new plant-based fermented product using commercial starter mix containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains in order to address the current demand for health promoting and functional plant-based dairy-like products. The pH, titratable acidity (TA), serum separation (SS), protein content, fat content and ash content of fermented product were found to be 4.95, 1.25 g lactic acid/ 100 mL, 28.00%, 2.60%, 7.03% and 0.66%, respectively. Fermented hazelnut milk demonstrated non-Newtonian pseudoplastic flow behavior and it’s structure was more predominantly elastic than viscous. Sensory analysis showed that some attributes of fermented hazelnut milk such as color, aroma, consistency, typical yoghurt odor and overall acceptability were less appreciated than Ayran (commercial cow milk yogurt drink) whereas some other attributes were found as satisfying.

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APA

Ermiş, E., Güneş, R., Zent, İ., Çağlar, M. Y., & Yılmaz, M. T. (2018). CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS. GIDA / THE JOURNAL OF FOOD, 677–686. https://doi.org/10.15237/gida.gd18022

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