Rheological and physicochemical properties of apricot kernel cream-An innovative cream-like product

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorSahingil, Didem
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:50:48Z
dc.date.available2024-08-04T20:50:48Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractPhysicochemical and rheological characteristics of apricot kernel milk cream (AMC) were tested and compared with cow's milk cream (CMC) during 60 days of storage. The dry matter content was 64.03% and 61.35% in CMC and AMC samples, respectively. Color values (L* and a*) for the samples were unchanged during storage. For antioxidant activity, the sample of AMC has a stronger ABTS* radical scavenging capacity than the CMC; that is, the ABTS* values were 76.74 and 114.39 mg/L for CMC and AMC, respectively (p < .05). Loss modulus (G '') values were lower in samples than storage modulus (G ') indicating that all cream samples had a hard, viscoelastic-like behavior. This study can provide useful information for producers to distinguish apricot kernel creams by their basic compositional properties and their rheological properties. Based on the data found in this study, it is predicted that apricot kernel cream can be produced as a new product for vegetarian people nutrients. Novelty impact statement Apricot seed cream, which is plant-based product, gave similar rheological properties like regular milk cream. Results provide a useful guide for producers to distinguish apricot seed creams based on their overall rheological properties. It is seen that the cream with apricot seeds can be produced as a new product especially for vegan nutrition.en_US
dc.identifier.doi10.1111/jfpp.16056
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85118480913en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.16056
dc.identifier.urihttps://hdl.handle.net/11616/100293
dc.identifier.volume45en_US
dc.identifier.wosWOS:000714543300001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant Activityen_US
dc.subjectSensory Propertiesen_US
dc.subjectCherryen_US
dc.subjectPeachen_US
dc.subjectOilen_US
dc.titleRheological and physicochemical properties of apricot kernel cream-An innovative cream-like producten_US
dc.typeArticleen_US

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