SOME PHYSICOCHEMICAL AND SENSORY PROPERTIES OF HAZELNUT BEVERAGES ENRICHED WITH VIT-C SOURCE FRUITS AND SHELF LIFE

Abstract

In this research, drinkable hazelnut milk (HM) processed from the Tombul variety was supplemented with a ratio of 20, 40, and 60% rosehip (Rosa canina L.) (R) and strawberry (Fragaria sp.) (S) pulps as Vit-C sources and stored to determine physicochemical changes for 6 weeks at 4 and 25 oC. The influence of temperature (T), time (t), and contribution ratio (CR) factors on R and S-HM beverages was statistically significant (P <0.05). The evident changes in beverages were in total phenolics (TP) and antioxidant activity at the end of 6 weeks’ storage. R1, R2, S2, and S3 formulations were the most liked for general acceptability scores, also, selected R and S purees were compatible with hazelnut milk. The optimum shelf life of R-HM and S-HM mixtures was calculated between 6-8 weeks at 15 oC using TP and Vit-C regression equations (R2= 95.07-99.45%).