Analysis of color development during roasting of hazelnuts using response surface methodology

Özdemir, Murat; Devres, Onur

doi:10.1016/s0260-8774(00)00036-4

Cited by 138 publications

(97 citation statements)

References 17 publications

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“…Samples roasted at lower temperatures had lower saturation values and brighter colour, as reported in previous researches (Ozdemir et al 2000;Valentini et al 2003;Di Prima 2009).…”

Section: Colorimetric Analysissupporting

confidence: 84%

“…ΔE values increased with increasing modulation temperature, similarly like the a-and b-values. According to Ozdemir and Devres (2000), for a significant colour change in the outside colour of kernels, a roasting temperature above 140°C is required. They also supported the finding that roasting temperature was the main factor governing the colour modification.…”

Section: Discussionmentioning

confidence: 99%

“…Although the a-and L-values are significantly affected by roasting conditions, the L-value is preferred for monitoring colour development during hazelnut roasting, because the L-value (relative lightness of a product) is analogous to the colour observation made by the operator (Moss & Otten 1989;Perren & Escher 1996b;Ozdemir & Devres 2000).…”

Section: Discussionmentioning

confidence: 99%

“…Hazelnuts are also roasted to widen the variety of colours of the final products: whitened hazelnuts, golden yellow, dark roast, and very dark roast (Ozdemir & Devres 2000).…”

mentioning

confidence: 99%

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Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Donno¹,

Beccaro²,

Mellano³

et al. 2013

Czech J. Food Sci.

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Donno D., Beccaro G.L., Mellano M.G., Di Prima S., Cavicchioli M., Cerutti A.K., Bounous G. (2013): Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the quality Tonda Gentile delle Langhe cv. hazelnut. Czech J. Food Sci., 31: 390-400.The influence of roasting temperature on the final quality of Piedmont hazelnut (cultivar Tonda Gentile delle Langhe) was evaluated. Sensory and colorimetric analyses were performed to define a quality profile of the fruit relating to the roasting technique parameters. Sensory analysis was conducted on roasted kernels through a trained panel. The effects of the different temperatures on colour were evaluated with two different techniques, colorimeter and scanmarker (scanner), in order to define the best method to individuate correlations between roasting temperature and colorimetric results. The quality traits of nuts roasted at different temperatures were compared: the samples roasted at lower temperature showed lighter colour; the hue values were higher in the roasted chopped nuts, while the chroma was higher in the paste samples. For both paste and chopped kernels a larger range of values was found in comparison with the results given by the colorimeter. As for the sensory analysis, we found that "hazelnut odour" varied significantly among the samples: this descriptor is able to significantly differentiate between different samples. Our study showed that the modulation temperature is a very important parameter with a strong influence on the characteristic roasted flavour and colour of the product.Keywords: qualitative assessment; hazelnut paste; chopped kernels; colorimeter; panel testThe main purpose of roasting is to improve the flavour, the colour, and the crispy and crunchy texture of the product.The roasting process is very important to determine the characteristic roasted flavour and colour of the product: in particular, temperature modulation is an important independent variable significantly affecting the quality features of hazelnuts.This study was performed in order to determine the effect of roasting temperature modulation on the main quality attributes of roasted hazelnuts, in particular colour and final consumer perception.Hazelnuts are the kernels of the hazelnut (Corylus spp.) tree. All the different species of hazelnut trees produce edible nuts, but the common hazelnut (Corylus avellana) is the most extensively grown. Hazelnuts are one of the most nutritious nuts, with a protein content of about 12%. They are also a good source of energy, with a fat content of about 60%, and an excellent source of carbohydrates, half of which are dietary fibre. Hazelnuts also contain

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“…Samples roasted at lower temperatures had lower saturation values and brighter colour, as reported in previous researches (Ozdemir et al 2000;Valentini et al 2003;Di Prima 2009).…”

Section: Colorimetric Analysissupporting

confidence: 84%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

“…Hazelnuts are also roasted to widen the variety of colours of the final products: whitened hazelnuts, golden yellow, dark roast, and very dark roast (Ozdemir & Devres 2000).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Donno¹,

Beccaro²,

Mellano³

et al. 2013

Czech J. Food Sci.

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“…For the processing industry, it is crucial to predict the impact of roasting conditions, e.g. the time and temperature have a major impact on the hazelnut's quality attributes like moisture, colour and rancidity (Özdemir and Devres 2000). The oxidative stability determines the shelf life of roasted nuts as well as manufactured products containing roasted nuts (Perren and Escher 1997).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

Ciemniewska‐Żytkiewicz

Bryś

Sujka

et al. 2015

Food Anal. Methods

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The effect of the roasting process on the quality of hazelnuts (Corylus avellana L.) lipidic fraction was investigated by pressure differential scanning calorimetry (PDSC) and middle Fourier transform infrared (MID-FT-IR) spectroscopy. The data obtained were referred to and related with fatty acid composition, free fatty acids content, peroxide value, anisidine value and tocopherols concentration measured by standard techniques. These methods were used to decipher between the roasted hazelnuts (shelled and in-shell) treated in different thermal conditions (100°C, 130°C and 160°C) and time (10, 30 and 60 min). The results of free fatty acids (FFA), peroxide value (PV) and anisidine value remained low for all roasting conditions applied and were within quality requirement ranges. The shell left on hazelnuts during the roasting process limited hazelnuts oxidative deterioration, hence it showed protective function. Minor changes occurred in the fatty acid and tocopherol contents and compositions. PDSC, as an appropriate unbiased method for assessing the oxidative stability, revealed a slight elevation of oxidative stability as the temperature and time of the roasting process increased (p<0.05). Discriminant models constructed with the use of principal components (PC) procedure confirmed the ability of MID-FT-IR to monitor the roasting process within a certain range of temperature and time applied.

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Phytochem. Anal.

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Analysis of color development during roasting of hazelnuts using response surface methodology

Cited by 138 publications

References 17 publications

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

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