Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks.

Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks was studied. Hazelnut- based milks were prepared in three different formulas (F1, F2 and F3) by using raw kernels (Group G1) and roasted hazelnut (Group G2) kernels and homogenized after heat treatment by applying ultrasound (US) (20 KHz, 100 W) with two different durations (5 and 10 min). Physicochemical and structural properties of the samples were extremely affected by heat treatments and US applications. Homogenization process after heat treatment improved protein solubility, zeta potential values for the samples belonged both groups. Homogenized hazelnut-based milk samples showed a significant reduction of particle size. Hazelnut type significantly affected the sensory characteristics of the hazelnut-based milks. Using of gellan gum (GG) and Carboxy methyl cellulose (CMC) together in hazelnut- based milk formulas decreased the stability of the samples. https://doi.org/10.1016/j.foodchem.2022.134288