Valorization of Poppyseed Press Meal for Plant-Based Fermented Products: Impact of Starter Cultures and External Oleogel on Physicochemical and Sensory Properties

Basit Öğe Kaydı
dc.authorid0000-0002-9028-2923
dc.authorid0000-0002-4257-6097
dc.authorid0000-0003-1527-5042
dc.contributor.authorYilmaz, Emin
dc.contributor.authorCaliskan, Sule
dc.contributor.authorOk, Selcuk
dc.contributor.authorYuceer, Yonca Karagul
dc.date.accessioned2026-02-03T12:02:52Z
dc.date.available2026-02-03T12:02:52Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to evaluate the quality characteristics of plant-based fermented products (PBFP) prepared from poppyseed press meals. Two commercial lactic starter yogurt cultures, along with fresh dairy yogurt (Yo) used as culture, were tested and compared. In addition, the effect of external oleogel incorporation (-O) on product quality was examined. The proximate composition and basic physicochemical properties of the samples were analyzed. The products exhibited acceptable color characteristics, with a dominant light-brown hue. Samples fermented with lactic starter cultures reached pH values below 5.0, while those prepared with Yo and Yo-O cultures showed slightly higher pH values of 5.02 and 5.15, respectively. The water-holding capacity (WHC) exceeded 90% in all samples. Rheological analysis indicated gel formation, and stronger gels with higher storage modulus values were observed for samples with lower pH values, suggesting improved protein network formation through fermentation. Diverse volatile aromatics contents were developed for samples fermented with commercial lactic starter cultures. Sensory evaluations characterized the samples as sour, slippery, and mouth-covering protein gels. Overall, poppyseed press meal demonstrated strong potential as a base ingredient for commercial PBFP samples. Further research is recommended to improve the protein content of the final formulations.
dc.identifier.doi10.1007/s12649-025-03424-8
dc.identifier.issn1877-2641
dc.identifier.issn1877-265X
dc.identifier.scopus2-s2.0-105023999834
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s12649-025-03424-8
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34897
dc.identifier.wosWOS:001630582400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofWaste and Biomass Valorization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260130
dc.subjectPoppyseed meal
dc.subjectPlant-based fermented product
dc.subjectComposition
dc.subjectRheology
dc.subjectVolatile
dc.subjectSensory
dc.titleValorization of Poppyseed Press Meal for Plant-Based Fermented Products: Impact of Starter Cultures and External Oleogel on Physicochemical and Sensory Properties
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu