Food Science and Biotechnology

, Volume 24, Issue 1, pp 107–115 | Cite as

Antioxidant activity of fermented Hazelnut milk

  • Neda Maleki
  • Faramarz Khodaiyan
  • Seyed Mohammad Mousavi
Research Article
First Online:
Received:
Revised:
Accepted:

Abstract

Characteristics of a hazelnut-whey based beverage fermented using kefir grains were determined. The total phenolic content (TPC), DPPH radical-scavenging activity, reducing power (RP), and ferrous-ion chelating ability (FCA) as a function of different culture temperatures (20–30°C) and inoculum sizes (2–8% w/v) were investigated. During fermentation, DPPH radical scavenging activities and RP values increased significantly (p<0.05) from 55.47 to 91.81% and 0.502 to 0.901 nm with an increasing inoculum size, while the TPC value decreased from 130.42 to 76.76 mg of GAE/100 mL, compared with controls. Fermentation had no significant (p>0.05) effect on FCA values, compared with controls. Response surface methodology (RSM) was used to determine conditions for the highest antioxidant activities (radical scavenging and RP values). Hazelnut milk (HM) fermented at 25.91°C with an 8% inoculum size was optimum. A 9-point hedonic scale was used for evaluation of organoleptic properties. HM varieties fermented under optimum conditions received high acceptance scores.

Keywords

hazelnut whey kefir beverage antioxidant 
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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Neda Maleki
    • 1
  • Faramarz Khodaiyan
    • 1
  • Seyed Mohammad Mousavi
    • 1
  1. 1.Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural ResourcesUniversity of TehranKarajIran

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