Pretreatment effect of osmotic dehydration on ultrasound‐assisted solvent extraction: Functional properties of defatted hazelnut meal

Abstract

This study aimed to investigate the impact of ultrasound and osmotic dehydration on the functional properties of defatted hazelnut meal. The results showed that osmotic dehydration sample pretreatment did not significantly affect the functional properties of defatted meal based on p-value analysis. However, the parameters in extraction process significantly affect (p < .05) the functional properties of defatted meal. The ultrasound amplitude, solvent-to-solid ratio, and extraction temperature at highest settings in the extraction process could affect the protein content (from 29 to 33%), water-holding capacity (from 1.1 to 1.7%) and emulsifiability (from 1 to 1.4%) but negatively affect the fat-binding capacity (from 74 to 72%) of defatted meal. It was found that defatted meal extracted from higher setting on parameters is suitable for foods with high juiciness and tenderness requirement while defatted meal extracted from lower setting of parameters is suitable for milk-based beverages. Practical applications Most of the reported articles were focused on investigating the effects of processing parameters on oil yield and quality, but only limited information was given about the defatted meal after the oil extraction process. The defatted meal obtained after the extraction process can be considered as another valuable side product due to its high protein content. The meal could be very useful for various applications in food and beverage industry depends on its characteristics. Therefore, this paper aims to investigate the effects of osmotic pretreatment and ultrasound treatment on the functional properties of defatted hazelnut meal.