Effects of Roasting Process on Color and Some Industrial Properties of Hazelnuts Cultivated By Organic And Conventional Methods

Abstract

In this study, the effects of the roasting process on the color (L- value, a-value, b-value, hue, chroma, total color difference- ΔE and browning index- BI) and some technological properties (blanching percentage and full blanching percentage) of cultured hazelnuts cultivated by organic and conventional methods was investigated. The study material was collected from Turkey, the world’s most important hazelnut cultivation center, and Tombul, Mincane, Çakıldak, Palaz, Foşa and Sivri cultivars that have commercial importance were selected. The roasting conditions were set at 130 °C for 40 minutes and 160 °C for 20 minutes, the most preferred conditions in the industry. The results of the study demonstrated that blanching and full blanching percentages of organic hazelnuts were high at low temperatures and the BI values of it were high at both temperatures. Tombul and Mincane cultivars came to the forefront with their blanching performance. With the increase in temperature, L and hue value decreased and a, b and chroma values increased. However, it was determined that the cultivation method and the cultivar factor did not affect these values. Considering these results, organic hazelnuts were found to be more sensitive to heat treatment. Therefore, we recommend roasting organic hazelnuts at a lower temperature than conventional method.

Vidalı Sistem ile Fındık Yağı Ekstraksiyonunda Sıcaklığın Proses Verimi ve Yağ Rengi Üzerine Etkisi

“…Color is the most important quality parameter that affects consumers' food purchasing preferences (Karaosmanoğlu, 2022b). For this reason, color values need to be expressed mathematically in order to be able to be accurately and repeatedly measured and explained both in the processing of products and in the development of new products (Çelik and Çakmakçı, 2020).…”

“…Color in foodstuffs is one of the most important quality parameters for consumers and it directly affects consumer preference (Guine et al, 2001;Karaosmanoğlu, 2022b). Changes in the chemical structure of foods as a result of heat treatments such as roasting, heating, boiling and during storage are accompanied by variations in their colors.…”

Farkli Yeti̇şti̇rme Yöntemleri̇ni̇n Natürel Ve Kavrulmuş Findiklarin Ağir Metal, HMF Ve Akri̇lami̇d Düzeyleri̇ne Etki̇si̇

“…Fındık endüstrisinde tercih edilen kavurma sıcaklığın 130 °C ile 160°C olduğu düşünüldüğünde (Karaosmanoğlu, 2022a) fındıkta akrilamid oluşumu beklenebilir. Ancak çalışmamızda analiz edilen konvansiyonel ve organik örneklerin hiçbirisinde akrilamid tespit edilememiştir.…”