Hazelnut Kernel Quality as Affected by Roasting Temperatures and Duration

Richardson, D.G.; Ebrahem, Kais S.

doi:10.17660/actahortic.1997.445.40

Cited by 5 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Roasting of seeds is often done to enhance flavour and reduce antinutrients such as phytic acid and saponins (Gahlawat & Sehgal, ; Griffith & Castell‐Perez, ). The effect of roasting on antioxidant capacity, mycotoxins and food quality has been reported for wheat, barley, green gram, peanuts, coffee and hazelnuts (Buckholz et al ., ; Gahlawat & Sehgal, ; Nicoli et al ., ; Richardson & Ebrahem, ; Daglia et al ., ; del Castillo et al ., ), but not yet for quinoa.…”

Section: Introductionmentioning

confidence: 97%

Influence of quinoa roasting on sensory and physicochemical properties of allergen‐free, gluten‐free cakes

Rothschild

Rosentrater

Onwulata³

et al. 2015

Int J of Food Sci Tech

View full text Add to dashboard Cite

The objectives of this study were to determine pasting properties of non-roasted (NR) and roasted quinoa (RQ) and to investigate the effect of RQ on consumer acceptance and physicochemical properties of an allergen-free, gluten-free cake formulation. Quinoa seeds were roasted at 177°C for 15 (R15), 30 (R30) and 45 min (R45), and flours were analysed for pasting properties. Five cakes including a commercial chocolate cake (CCC) and cakes made with NR and RQ flours were evaluated for preference by fifty panelists. Quality parameters included colour, water activity, moisture content, firmness, weight and height. Peak and final viscosity increased with roasting time. The NR cake had the highest sensory scores for appearance, colour and texture. On flavour and overall acceptability, CCC was the highest. Regarding quality data, CCC, NR and R15 cakes had similar L* values, while CCC had the lowest a*, b*, a w , moisture content and firmness values.

show abstract

Section: Introductionmentioning

confidence: 97%

Influence of quinoa roasting on sensory and physicochemical properties of allergen‐free, gluten‐free cakes

Rothschild

Rosentrater

Onwulata³

et al. 2015

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…PV is used as a measure of extent of the development of rancidity, an important sensory quality parameter in hazelnuts. It is reported that a rancid taste is noticeable when the PV reach the limit of 2 meq O 2 /kg (Richardson & Ebrahem, ). This limit is not exceeded even at the end of storage time by HZCT samples.…”

Section: Resultsmentioning

confidence: 99%

“…The results were analyzed by analysis of variance (ANOVA) followed by Tukey's multiple comparison test (p < .05) (Minitab, version 17). TPC of roasted hazelnut skin extracts obtained using three different solvents at two different extraction temperatures are given in It is reported that a rancid taste is noticeable when the PV reach the limit of 2 meq O 2 /kg (Richardson & Ebrahem, 1997). This limit is not exceeded even at the end of storage time by HZCT samples.…”

Section: Discussionmentioning

confidence: 99%

Effect of zein coating enriched by addition of functional constituents on the lipid oxidation of roasted hazelnuts

Yildirim

Mazı

2016

J Food Process Engineering

View full text Add to dashboard Cite

This study investigates the effects of hazelnut skin extract powder (HEP) and α‐tocopherol addition to zein coating on lipid oxidation, texture, and moisture content of roasted hazelnuts. Total phenolic content of hazelnut skin extracted with three different solvents (acetone, ethanol, methanol) under hot (50°C) and cold (29°C) conditions were determined. The highest phenolic content (652.6 mg GAE/g) was achieved by using methanol as solvent at 50°C. Uncoated and coated hazelnuts were subjected to accelerated shelf‐life testing at 40°C for 5 months. Peroxide value, free acidity, K232, and K270 values of oil fraction of hazelnuts were measured at each month as indicators of oxidative rancidity. All coatings significantly reduced the investigated parameters indicating that they are all effective in prevention of oxidation. α‐Tocopherol incorporated coating provided the lowest PV (1.21 meqO2/kg) and K232 (3.03) values at the end of storage period and also it has the smoothest outer surface appearance. Hardness values and moisture contents of coated and uncoated hazelnuts remained unchanged during storage. Practical applications Application of zein coating reduced the oxidative rancidity of roasted hazelnuts without producing significant changes in its color, texture, or moisture content at ambient storage conditions. Incorporation of α‐tocopherol improved the coating performance while incorporation of HEP did not at the level of 0.5% (w/v). This study shows that the shelf‐life of roasted hazelnuts may be enhanced by coating with zein solution containing natural antioxidant.

show abstract

“…Voight et al [7] concluded that a group of globular proteins from both cocoa beans and roasted nuts defined the final aroma of the chocolate. Ebrahem et al [8] reported that the hazelnut storage temperature and the health status of the nuts affect their roasting aptitude and the final shelf-life of the product, while the importance of the roasting temperature was studied by Perren and Escher [9] and Richardson and Ebrahem [10], among others. The relationship among hazelnut cultivar, roasting intensity and consumer acceptability was analyzed by Romero et al [11], while the kinetics of color change during the roasting process was described by Demir et al [12].…”

Section: Introductionmentioning

confidence: 99%

Hazelnut Kernel Size and Industrial Aptitude

et al. 2021

View full text Add to dashboard Cite

Kernel size is the main hazelnut quality parameter for the consumption market. However, industrial purposes are the main destination for the main hazelnut cultivars. This work aims to identify industrial aptitude relationships to kernel size, and qualitative nut and kernel traits eligible to enhance hazelnut’s commercial value. The qualitative hazelnut traits of cv “Negret” and “Pauetet” were assessed via in-shell and shelled nut sizes for two years. In-shell hazelnuts were tested for weight, shape, percent kernel, yield and shell thickness. Kernels were measured for shape, weight, roasting aptitude, skin color, moisture content and water activity, free acidity, fat content, crude protein, total sugars, minerals, fatty acid composition, α-tocopherol and oil stability. In-shell hazelnut traits significantly differed between cultivars, sizes and storage period. Shell thickness and nut roundness increased almost linearly with nut caliber, whereas kernel percentage decreased. Kernel roundness increased linearly with caliber. The blanching and roasting aptitude of “Negret” increased linearly with caliber, whereas no significant trend was observed for “Pauetet”. Significant differences between cultivars were confirmed for water activity, oil acidity and skin color. Regarding chemical composition, fat content increased linearly with caliber in both cultivars, and α-tocopherol followed the same trend in “Negret”. The sugar content tended to decrease with caliber, whereas crude protein, fiber and minerals did not show any significant relationship with kernel size. Unsaturated and polyunsaturated fatty acids fitted to linear models related to caliber, showing differences between cultivars. Unsaturated fatty acids increased with caliber, whereas polyunsaturated fatty acids decreased, and the oil stability increased linearly with kernel size. These results show that some hazelnut key traits change significantly with kernel size. The linear models presented could be a powerful tool for the confectionery industry to modulate the industrial value of given hazelnut batches.

show abstract

Hazelnut Kernel Quality as Affected by Roasting Temperatures and Duration

Cited by 5 publications

References 0 publications

Influence of quinoa roasting on sensory and physicochemical properties of allergen‐free, gluten‐free cakes

Influence of quinoa roasting on sensory and physicochemical properties of allergen‐free, gluten‐free cakes

Effect of zein coating enriched by addition of functional constituents on the lipid oxidation of roasted hazelnuts

Hazelnut Kernel Size and Industrial Aptitude

Contact Info

Product

Resources

About