The influence of thermal processing on emulsion properties of defatted hazelnut flour

Turan, Deniz; Altay, Filiz; Güven, Esra

doi:10.1016/j.foodchem.2014.06.070

Cited by 24 publications

(6 citation statements)

References 37 publications

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“…Furthermore, hazelnuts contribute to human nutrition and health because of their protein, oil, vitamin and mineral contents (Alasalvar et al 2009;Turan et al 2015;Yağci and Göğüş 2009)…”

Section: Introductionmentioning

confidence: 99%

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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The present work assessed the influence of different factors on some physical and chemical properties of nuts. The factors evaluated were the presence or absence of the inner skin, geographical origin, storage conditions (ambient temperature, in a stove at 30 and 50°C, in a chamber at 30 and 50°C and 90 % RH, refrigerated and freezing) and type of package (none, low density polyethylene and low density polyethylene). The fruits studied were almonds, hazelnuts and walnuts from different countries. The properties measured were moisture content, water activity, colour coordinates (L*, a* and b*) and texture parameters (hardness and friability). Experimental data were modelled using neural networks. The results showed that the almonds from Spain and Romania had a w greater than 0.6, and therefore, its stability was not guaranteed, contrarily to the other samples that presented values of a w lower than 0.6. The colour coordinate lightness varied from 40.60 to 49.30 in the fresh samples but decreased during storage, indicating darkening. In general, an increase in hardness and friability was observed with the different storage conditions. Neuron weight analysis has shown that the origin was a good predictor for moisture content and texture; whereas, the storage condition was a good predictor for a w and colour. In conclusion, it was possible to verify that the properties of nuts are very different depending on origin; they are better preserved at lower temperatures and the type of package used did not impact the properties studied.

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Section: Introductionmentioning

confidence: 99%

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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“…Pasting and thermal properties have been reported for different ingredients and products such as noodles (wheat flour), breads (wheat flour), and extruded snacks (waxy wheat flour) (Hug-Iten et al 2003;Huschka et al 2011;Kowalski et al 2015;Turan et al 2015). These properties are the indication of the molecular changes caused by different temperature conditions, which will predict the performance of pea and lentil flours as a food ingredient in different cooking processes.…”

mentioning

confidence: 99%

“…These properties are the indication of the molecular changes caused by different temperature conditions, which will predict the performance of pea and lentil flours as a food ingredient in different cooking processes. Pasting and thermal properties have been reported for different ingredients and products such as noodles (wheat flour), breads (wheat flour), and extruded snacks (waxy wheat flour) (Hug-Iten et al 2003;Huschka et al 2011;Kowalski et al 2015;Turan et al 2015).…”

mentioning

confidence: 99%

Chemical Composition, Pasting, and Thermal Properties of 22 Different Varieties of Peas and Lentils

Ganjyal

2017

Cereal Chem

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Cereal Chem. 94(3):392-399Eleven green pea, five yellow pea, and six lentil varieties were analyzed for their composition and pasting and thermal properties. Lentils had higher protein content (25.8-28.6%) than peas (22.2-27.6%). However, peas had higher fiber content (19.8-31.4%) than lentils (17.8-21.8%). Both peas and lentils showed similar starch content (41.5-52.3 and 43.5-50.0%, respectively), and they were both low in fat (<1.6%). Micro-Visco-Amylograph tests showed C-type amylograph patterns, except for Richlea variety. Thermal properties of flours were measured at 20, 40, 60, and 80% moisture content with a differential scanning calorimeter. Linear trends with a decrease in peak temperatures (T p ) were observed with an increase in moisture from 20 to 60%, and beyond 60% T p was constant. Currently, peas and lentils are sold by mixing different varieties into classes based on the similarities in color and size of the seeds. However, significant differences were observed in chemical compositions and pasting and thermal properties among varieties tested. This suggests that it may be a good practice to use single varieties or group varieties based on their composition and functional properties, so that the end user may have a consistent final product when using the peas. † Corresponding

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“…The absolute zeta potential of PKS was higher than that of PK under other conditions except 150°C, 20 min. Turan, Altay, and Gueven (2015) stated that the zeta potential of hazelnut flour emulsion was increased after roasting. Increased zeta potential value indicated that roasting treatment could promote the opening of soluble protein aggregate structure and induced the exposure of hydrophobic groups.…”

Section: Resultsmentioning

confidence: 99%

Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine

Adelina

Zhang

et al. 2022

Food Processing Preservation

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Korean pine (Pinus koraiensis) belongs to the Pinus genus andPinaceae family, which is widely distributed in northeastern China, Russia, Korea, and Japan (Qu et al., 2019). Korean pine possesses high-quality wood, and its seeds contain high content of unsaturated fatty acid, as well as bioactive compounds, vitamins, and minerals.Moderate consumption of pine nuts would be benefit for health, such as anti-inflammatory, antioxidant, reducing blood fat, etc.

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The influence of thermal processing on emulsion properties of defatted hazelnut flour

Cited by 24 publications

References 37 publications

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Chemical Composition, Pasting, and Thermal Properties of 22 Different Varieties of Peas and Lentils

Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine

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