ArticleFoods (Basel, Switzerland)2021
The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Rice Coconut Yogurt: Insights Into Physicochemical Properties, Microbial Stability, and Consumer Acceptance as a Plant-Based Alternative.Food science & nutrition · 2026Article
- Hazelnut skins as a new sustainable ingredient for beef cattle diets.Scientific reports · 2025Article
- Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion.Journal of the science of food and agriculture · 2025Article
- Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation.Journal of the science of food and agriculture · 2025Article
- Physicochemical and Sensory Evaluation of Low-Fat Yogurt Treated with Alfalfa Seed Powder.Preventive nutrition and food science · 2025Article
- Encapsulation of Curcumin With Persian Gum and Its Application to the Production of Functional Yogurt: Physicochemical, Antioxidant, Sensory Properties, and Starter Bacteria Survival Study.Food science & nutrition · 2024Article
- Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt.Gels (Basel, Switzerland) · 2024Article
- By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition.Scientific reports · 2024Article
- Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
There is an increasing interest in applying fruit-processing wastes as functional food ingredients. Hazelnut skin, an interesting and innovative ingredient has recently been evaluated as one of the richest edible sources of polyphenolic compounds. This study aimed to evaluate the use of hazelnut skin as a functional additive in yogurt and to determine the effect of various percentages (2%, 3%, and 4%) of hazelnut skin on the physicochemical, microbiological, rheological, biochemical, and sensorial properties of yogurt. The results showed that the addition of hazelnut skin significantly increased total solids from 16.5% to 17.7% and fat content from 3.45% to 4.60% and decreased titratable acidity by up to 36%. The enrichment with hazelnut skin also improved the viability of yogurt bacteria, water holding capacity (WHC), and antioxidant activity of yogurts. Better results for WHC and antioxidant values were found in yogurt enriched with 4% hazelnut skin. Total phenolic content and Fe
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