Production of a Protein Concentrate from Hazelnut Meal Obtained as a Hazelnut Oil Industry By-Product and Its Applicatio
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ORIGINAL PAPER
Production of a Protein Concentrate from Hazelnut Meal Obtained as a Hazelnut Oil Industry By‑Product and Its Application in a Functional Beverage Dilay Sen1 · Derya Kahveci2 Received: 11 July 2019 / Accepted: 27 January 2020 © Springer Nature B.V. 2020
Abstract Purpose This study aimed to extract protein from hazelnut meal, to evaluate its functional properties, and to apply it in a functional beverage. Methods Hazelnut meal protein (HMP) was extracted by isoelectric precipitation. Proximate composition as well as solubility and water and oil absorption capacities of HMP were evaluated. Functional beverages with 2% and 4% of HMP were produced and compared to a reference beverage in terms of physicochemical and sensory properties. Results HMP with 86.8% protein was obtained. Essential amino acid concentration (36.65%) of HMP was considerably higher than many plant-based proteins. Moreover, branched-chain amino acids concentration composed of 12.33% of total protein. Water and oil absorption capacities of HMP was 2.21 ± 0.03 (g water/g protein) and 4.85 ± 0.28 (mL oil/g protein), respectively. 2% and 4% (w/v) HMP beverages (HMPB2 and HMPB4) were prepared and compared with the reference beverage (RB). All physiochemical properties investigated significantly differed except turbidity and viscosity. Sensory evaluation revealed that overall acceptability of the formulations was comparable to each other and that both HMPB2 and HMPB4 were preferred by the panelists. Conclusions Results suggested that hazelnut meal can be a protein source for functional foods and partially replace the existing sources in a more environmentally friendly, cheap and sustainable manner. Graphic Abstract Hazelnut meal HM
Hazelnut meal protein HMP
HMP-enriched beverage
Keywords Hazelnut meal · Waste utilization · Protein extraction · Functional food · Sensory analysis Extended author information available on the last page of the article
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Statement of Novelty This study aimed to prove that hazelnut meal is a feasible candidate as a plant-based protein source with high yield and nutritious amino acid profile. Within the study, existing know-how on utilization of hazelnut meal was taken one step further where the extracted protein was applied as a functional beverage ingredient. Final product was well accepted by the consumers, suggesting that the protein produced could be applied in different functional food formulations as well.
Introduction Due to the increased awareness on sustainable food production, alternatives to utilize food waste for several purposes, such as production of value-added ingredients for food, feed, cosmetics, and pharmaceutical industries, as well as application of such waste as raw material for biobased processes, have been prioritized recently [1]. Correlated with high amount of production, animal-based food waste, such as those from fish, meat and dairy industries, have extensively been studied and industrially applied for such utilization, especially for protein extrac
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