Hazelnut skin powder: A new brown colored functional ingredient

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dc.authoridDurmaz, Gökhan/0000-0003-3423-8108
dc.authoridYILMAZ, CEMİLE/0000-0001-7857-749X
dc.authoridGökmen, Vural/0000-0002-9601-5391
dc.authoridOZDEMIR, KUBRA SULTAN/0000-0002-7428-1840
dc.authorwosidÖzdemir, Kübra Sultan/H-3379-2015
dc.authorwosidDurmaz, Gökhan/E-7121-2016
dc.authorwosidYILMAZ, CEMİLE/G-6024-2013
dc.authorwosidGökmen, Vural/Q-8567-2019
dc.contributor.authorOzdemir, Kubra S.
dc.contributor.authorYilmaz, Cemile
dc.contributor.authorDurmaz, Gokhan
dc.contributor.authorGokmen, Vural
dc.date.accessioned2024-08-04T20:39:55Z
dc.date.available2024-08-04T20:39:55Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.descriptionAdvances in Pigments in Foods - Chemistry, Technology and Health, following Pigments in food Congress -- 2013 -- Novara, ITALYen_US
dc.description.abstractHazelnut skin arises as a by-product in the roasting process of hazelnuts. This study aimed to investigate the potential of its utilization as a brown colored functional ingredient. Chemical composition analyses revealed that hazelnut skin is a very rich source of dietary fibers (67.7%) and phenolic compounds (233 mg GAE/g). Its oil fraction (14.5%) was found to contain very high amounts of tocopherols (2.77 mu g/g) and oleic acid (75.2%). After defatting, coarse and fine hazelnut skin powders were obtained by low and high shear homogenization. High shear homogenization was performed at different pressures (10, 20 and 30 ksi) for different pass cycles (1, 3, 5 and 10). The powder samples were analyzed for particle size distribution, color, individual phenolic compounds, total phenolic content, and total antioxidant capacity. A desirable low micron particle size for the hazelnut skin for incorporation into food formulations was achieved by means of high shear homogenization, meanwhile there was no significant change in phenolic composition and antioxidant capacity. (C) 2014 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodres.2014.01.060
dc.identifier.endpage297en_US
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.scopus2-s2.0-84910020938en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage291en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2014.01.060
dc.identifier.urihttps://hdl.handle.net/11616/96590
dc.identifier.volume65en_US
dc.identifier.wosWOS:000347756200023en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHazelnut skinen_US
dc.subjectBrown powderen_US
dc.subjectDietary fiberen_US
dc.subjectPhenolic compoundsen_US
dc.subjectHigh-shear homogenizationen_US
dc.titleHazelnut skin powder: A new brown colored functional ingredienten_US
dc.typeConference Objecten_US

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