Optimisation of Plant-based Milk Formulation using Hazelnut, Sunflower Seed and Pumpkin Seed by Mixture Design
The preference for plant-based foods has been increased in recent years. Animal milk alternatives, named as plant-based milk, are produced from different oilseeds, nuts and cereals by a series of processing steps. These plant-based milk have different advantages over animal milk such as being lactos...
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Hasan Eleroğlu
2020-11-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3726 |
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| author | Canan Kuru İsmail Tontul |
| author_facet | Canan Kuru İsmail Tontul |
| author_sort | Canan Kuru |
| collection | DOAJ |
| description | The preference for plant-based foods has been increased in recent years. Animal milk alternatives, named as plant-based milk, are produced from different oilseeds, nuts and cereals by a series of processing steps. These plant-based milk have different advantages over animal milk such as being lactose and cholesterol-free and having a high content of phenolics, minerals and unsaturated fatty acids. On the contrary, they generally have a lower content of proteins and low sensorial acceptability. To overcome these disadvantages, an optimisation by mixture design was carried out to produce high-quality plant-based milk in terms of chemical, physical and sensorial properties. The results showed that dry matter (7.7-11.5 g/100 mL) and ash (0.11-0.46 g/100 mL) content of the samples increased using a combination of sunflower seeds and pumpkin seeds. Total phenolic content and DPPH radical scavenging activity of plant-based milk were governed by the ratio of sunflower seeds. Hazelnut ratio in the samples had a positive impact on protein content (0.17-1.85 g/100 mL), whiteness index, serum stability and sensorial properties. The optimum formulation was determined as 66.3% hazelnut, 0% pumpkin seed and 33.7% sunflower seed. Verification studies showed a good agreement between theoretical and experimental responses. |
| format | Article |
| id | doaj-art-f2ff41f3e5d947e5baee5cb5c8694824 |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2020-11-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-f2ff41f3e5d947e5baee5cb5c86948242025-08-20T03:25:49ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2020-11-018112441244810.24925/turjaf.v8i11.2441-2448.37261852Optimisation of Plant-based Milk Formulation using Hazelnut, Sunflower Seed and Pumpkin Seed by Mixture DesignCanan Kuru0İsmail Tontul1Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, 42090 KonyaDepartment of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, 42090 KonyaThe preference for plant-based foods has been increased in recent years. Animal milk alternatives, named as plant-based milk, are produced from different oilseeds, nuts and cereals by a series of processing steps. These plant-based milk have different advantages over animal milk such as being lactose and cholesterol-free and having a high content of phenolics, minerals and unsaturated fatty acids. On the contrary, they generally have a lower content of proteins and low sensorial acceptability. To overcome these disadvantages, an optimisation by mixture design was carried out to produce high-quality plant-based milk in terms of chemical, physical and sensorial properties. The results showed that dry matter (7.7-11.5 g/100 mL) and ash (0.11-0.46 g/100 mL) content of the samples increased using a combination of sunflower seeds and pumpkin seeds. Total phenolic content and DPPH radical scavenging activity of plant-based milk were governed by the ratio of sunflower seeds. Hazelnut ratio in the samples had a positive impact on protein content (0.17-1.85 g/100 mL), whiteness index, serum stability and sensorial properties. The optimum formulation was determined as 66.3% hazelnut, 0% pumpkin seed and 33.7% sunflower seed. Verification studies showed a good agreement between theoretical and experimental responses.http://www.agrifoodscience.com/index.php/TURJAF/article/view/3726plant-based milkwhiteness indexsensorial propertieschemical propertiestotal phenolic content |
| spellingShingle | Canan Kuru İsmail Tontul Optimisation of Plant-based Milk Formulation using Hazelnut, Sunflower Seed and Pumpkin Seed by Mixture Design Turkish Journal of Agriculture: Food Science and Technology plant-based milk whiteness index sensorial properties chemical properties total phenolic content |
| title | Optimisation of Plant-based Milk Formulation using Hazelnut, Sunflower Seed and Pumpkin Seed by Mixture Design |
| title_full | Optimisation of Plant-based Milk Formulation using Hazelnut, Sunflower Seed and Pumpkin Seed by Mixture Design |
| title_fullStr | Optimisation of Plant-based Milk Formulation using Hazelnut, Sunflower Seed and Pumpkin Seed by Mixture Design |
| title_full_unstemmed | Optimisation of Plant-based Milk Formulation using Hazelnut, Sunflower Seed and Pumpkin Seed by Mixture Design |
| title_short | Optimisation of Plant-based Milk Formulation using Hazelnut, Sunflower Seed and Pumpkin Seed by Mixture Design |
| title_sort | optimisation of plant based milk formulation using hazelnut sunflower seed and pumpkin seed by mixture design |
| topic | plant-based milk whiteness index sensorial properties chemical properties total phenolic content |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3726 |
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