Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment

Saklar, Sena; Ungan, S.; Katnas, Sinan

doi:10.1111/j.1365-2621.1999.tb12271.x

Cited by 65 publications

(56 citation statements)

References 11 publications

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“…The results of structure descriptors of roasted hazelnuts were similar to those obtained by Saklar et al (1999).…”

Section: Discussionsupporting

confidence: 74%

“…After the preliminary training session, according to Saklar et al (1999), Alasalvar (2003Alasalvar ( , 2012, Vázquez-Araújo (2011), Bett-Garber (2012), and Suwonsichon (2012) 18 specific sensory descriptors were chosen besides the overall judgment ( Table 2). The hazelnut samples were presented to the tasters in small glasses (Valentini et al 2003).…”

Section: Methodsmentioning

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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“…The results of structure descriptors of roasted hazelnuts were similar to those obtained by Saklar et al (1999).…”

Section: Discussionsupporting

confidence: 74%

Section: Methodsmentioning

confidence: 99%

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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“…The fracture force of samples changed from 25.54-82 N. These results are in agreement with those found by Saklar et al (1999) for roasting hazelnuts, Dogan and Cronin (2004) for roasting hazelnuts and Nikzadeh and Sedaghat (2008) for roasting pistachio nuts. They generally reported that during the roasting of nuts, fracture force was decreased.…”

Section: Fracture Forcesupporting

confidence: 81%

“…However, the panelists preferred the softer kernels (Table 4). Decrease in peak force at compression test was in relation to increase in sensory scores for various roasted oilseeds (Saklar et al 1999;Varela et al 2008;Wanlapa and Jindal 2006;McDaniel et al 2012). Effect of other factors on hardness of roasted kernels were not significant (P > 0.05).…”

Section: Pistachio Kernelsmentioning

confidence: 87%

“…In recent years, many scientists studied the mechanical properties of nuts (Saklar et al 1999;Vursavus and Ozguven 2005;Polat et al 2007;Sirisomboon et al 2007;Nazari Galedar et al 2009;Karaj and Müller 2010;Nazari Galedar et al 2010;Manuwa and Muhammad 2011;Gharibzahedi et al 2012;Carcel et al 2012;Razavi and Edalatian 2012). There are also some studies on the effect of roasting on sensory and textural properties of nuts such as Kita and Figiel for walnuts (2006); Cea et al for peanuts (2008); Nikzadeh and Sedaghat (2008); Raei et al (2009) and Shakerardekani et al (2011) for pistachio nuts.…”

Section: Introductionmentioning

confidence: 99%

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Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions

et al. 2015

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Roasting is an important step in the processing of pistachio nuts. The effect of hot air roasting temperature (90, 120 and 150°C), time (20, 35 and 50 min) and air velocity (0.5, 1.5 and 2.5 m/s) on textural and sensory characteristics of pistachio nuts and kernels were investigated. The results showed that increasing the roasting temperature decreased the fracture force (82-25.54 N), instrumental hardness (82.76-37.59 N), apparent modulus of elasticity (47-21.22 N/s), compressive energy (280.73-101.18 N.s) and increased amount of bitterness (1-2.5) and the hardness score (6-8.40) of pistachio kernels. Higher roasting time improved the flavor of samples. The results of the consumer test showed that the roasted pistachio kernels have good acceptability for flavor (score 5.83-8.40), color (score 7.20-8.40) and hardness (score 6-8.40) acceptance. Moreover, Partial Least Square (PLS) analysis of instrumental and sensory data provided important information for the correlation of objective and subjective properties. The univariate analysis showed that over 93.87 % of the variation in sensory hardness and almost 87 % of the variation in sensory acceptability could be explained by instrumental texture properties.

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Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods

2022

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

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Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment

Cited by 65 publications

References 11 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.

Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions

Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods

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