摘要：Raw hazelnut milk were used to develop new plant-based fermented product using commercial starter mix
containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains in order to address the
current demand for health promoting and functional plant-based dairy-like products. The pH, titratable
acidity (TA), serum separation (SS), protein content, fat content and ash content of fermented product were
found to be 4.95, 1.25 g lactic acid/ 100 mL, 28.00%, 2.60%, 7.03% and 0.66%, respectively. Fermented
hazelnut milk demonstrated non-Newtonian pseudoplastic flow behavior and it’s structure was more
predominantly elastic than viscous. Sensory analysis showed that some attributes of fermented hazelnut milk
such as color, aroma, consistency, typical yoghurt odor and overall acceptability were less appreciated than
Ayran (commercial cow milk yogurt drink) whereas some other attributes were found as satisfying.
关键词：Hazelnut; fermentation; functional foods; foods of plant origin; Ayran
