Optimization of the Production of Press Cake Paste From Apricot (Prunus armeniaca L.) Kernels and Prediction of Shelf-Life Kinetics of the Product

The study comprises the production, optimization, and shelf-life assessment of a paste made from apricot kernel press cake, which is a by-product obtained during the extraction of apricot kernel oil. The product formulation was optimized using the response surface method, and physicochemical, microbiological, textural, sensory, and accelerated shelf-life tests were performed during storage at different temperatures (22°C, 35°C, and 45°C). As a result of the optimization, the software designed two different paste formulations, including A: shelled press cake paste containing 1.17 ratio of sorbet/press cake, B: shelled press cake paste containing 0.95 ratio of sorbet/press cake and control, and C: unshelled press cake paste containing 1.06 ratio of sorbet/press cake. While the protein content in the shelled paste was 30.79±0.37%, it was determined to be 27.10±0.13% in the unshelled paste. Moisture, water activity (aw), and pH decreased with increasing temperature and storage time, while the content of free fatty acids and peroxides increased. No yeasts and molds or coliform bacteria were detected in the samples. The sample with 1.17 L/kg sorbet/pressed cake received the highest score in the sensory and textural analyses. The estimation of the shelf life based on the peroxide value showed that the shelf life of pastes A, B, and C was 123.2, 125.17, and 97.92 days, respectively. These results show that the high-protein paste made from apricot kernel press cake is well accepted by consumers as an alternative product, and they also show that waste can be used to create economic added value.