Optimization of the Production of Press Cake Paste From Apricot (Prunus armeniaca L.) Kernels and Prediction of Shelf-Life Kinetics of the Product

Basit Öğe Kaydı
dc.contributor.authorTuran, Buesra Kaya
dc.contributor.authorKanmaz, Hilal
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:33:23Z
dc.date.available2026-04-04T13:33:23Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractThe study comprises the production, optimization, and shelf-life assessment of a paste made from apricot kernel press cake, which is a by-product obtained during the extraction of apricot kernel oil. The product formulation was optimized using the response surface method, and physicochemical, microbiological, textural, sensory, and accelerated shelf-life tests were performed during storage at different temperatures (22 degrees C, 35 degrees C, and 45 degrees C). As a result of the optimization, the software designed two different paste formulations, including A: shelled press cake paste containing 1.17 ratio of sorbet/press cake, B: shelled press cake paste containing 0.95 ratio of sorbet/press cake and control, and C: unshelled press cake paste containing 1.06 ratio of sorbet/press cake. While the protein content in the shelled paste was 30.79 +/- 0.37%, it was determined to be 27.10 +/- 0.13% in the unshelled paste. Moisture, water activity (aw), and pH decreased with increasing temperature and storage time, while the content of free fatty acids and peroxides increased. No yeasts and molds or coliform bacteria were detected in the samples. The sample with 1.17 L/kg sorbet/pressed cake received the highest score in the sensory and textural analyses. The estimation of the shelf life based on the peroxide value showed that the shelf life of pastes A, B, and C was 123.2, 125.17, and 97.92 days, respectively. These results show that the high-protein paste made from apricot kernel press cake is well accepted by consumers as an alternative product, and they also show that waste can be used to create economic added value.
dc.description.sponsorshipInn niversitesi
dc.description.sponsorshipThe authors would like to thank the volunteers who performed the sensory evaluation of the samples.
dc.identifier.doi10.1111/1750-3841.70416
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue7
dc.identifier.orcid0000-0002-9363-8454
dc.identifier.pmid40708559
dc.identifier.scopus2-s2.0-105011860731
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/1750-3841.70416
dc.identifier.urihttps://hdl.handle.net/11616/109116
dc.identifier.volume90
dc.identifier.wosWOS:001543471000010
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subjectapricot (Prunus armeniaca L.)
dc.subjectkernel
dc.subjectpaste
dc.subjectplant protein
dc.subjectproduction optimization
dc.subjectseed
dc.titleOptimization of the Production of Press Cake Paste From Apricot (Prunus armeniaca L.) Kernels and Prediction of Shelf-Life Kinetics of the Product
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu