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    Application of plant-based proteins for fortification of oat yogurt storage stability and bioactivity
    (Wiley, 2023) Demir, Hande; Aydemir, Levent Yurdaer; Ozel, Muhammed Sefik; Koca, Esra; Simsek Aslanoglu, Meric
    The purpose of this study was to evaluate the addition of plant-based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno-functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP- or CPP-added OYs were found to be comparable to the control with respect to post-acidification and viscosity, (ii) syneresis was more evident in PNP-added OYs than in CPP-added ones, (iii) total color change of 1% CPP-added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP-added OYs were 0.29 & PLUSMN; 0.00, 0.39 & PLUSMN; 0.01, and 0.45 & PLUSMN; 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and & alpha;-glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts' antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product. Practical ApplicationPlant-based (PB) yogurts have a growing consumer demand. The low-protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein-added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.
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    Öğe
    Production of Vegan Ice Cream: Enrichment with Fermented Hazelnut Cake
    (MDPI, 2025) Aydemir, Levent Yurdaer; Demir, Hande; Erbay, Zafer; Kilicarslan, Elif; Salum, Pelin; Ozdemir, Melike Beyza
    The growing demand for sustainable plant-based dairy alternatives has spurred interest in valorizing agro-industrial byproducts like hazelnut cake, a protein-rich byproduct of oil extraction. This study developed formulations for vegan ice cream using unfermented (HIC) and Aspergillus oryzae-fermented hazelnut cake (FHIC), comparing their physicochemical, functional, and sensory properties to conventional dairy ice cream (DIC). Solid-state fermentation (72 h, 30 degrees C) enhanced the cake's bioactive properties, and ice creams were characterized for composition, texture, rheology, melting behavior, antioxidant activity, and enzyme inhibition pre- and post-in vitro digestion. The results indicate that FHIC had higher protein content (64.64% vs. 58.02% in HIC) and unique volatiles (e.g., benzaldehyde and 3-methyl-1-butanol). While DIC exhibited superior overrun (15.39% vs. 4.01-7.00% in vegan samples) and slower melting, FHIC demonstrated significantly higher post-digestion antioxidant activity (4.73 mu mol TE/g DPPH vs. 1.44 in DIC) and angiotensin-converting enzyme (ACE) inhibition (4.85-7.42%). Sensory evaluation ranked DIC highest for overall acceptability, with FHIC perceived as polarizing due to pronounced flavors. Despite textural challenges, HIC and FHIC offered nutritional advantages, including 18-30% lower calories and enhanced bioactive compounds. This study highlights fermentation as a viable strategy to upcycle hazelnut byproducts into functional vegan ice creams, although the optimization of texture and flavor is needed for broader consumer acceptance.
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    Öğe
    Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation
    (Mdpi, 2024) Ozdemir, Melike Beyza; Kilicarslan, Elif; Demir, Hande; Koca, Esra; Salum, Pelin; Berktas, Serap; Cam, Mustafa
    Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X-1: 30-50%), incubation temperature (X-2: 26-37 degrees C), and time (X-3: 3-5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS(+) (75.61 mu mol Trolox/g), DPPH (14.09 mu mol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and alpha-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.