文章基本信息

标题：Effect of Variety and Initial Moisture Content on Color of Roasted Hazelnuts
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作者：Murat Özdemir ; Ayşe Kartal ; Onur Devres 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：4
出版社：Association of Food Technology, Turkey
摘要：Effect of variety and initial moisture content on color of hazelnuts after roasting at 130°C for 30 min was studied. The results showed that there was a significant difference between varieties (TOMBUL, PALAZ, ÇAKILDAK, and FOSA) for roasted color attributes. There was, however, no significant difference between roasted color attributes of TOMBUL and PALAZ varieties. Initial moisture content of raw hazelnut significantly affected meal color (ground-state measurements) and inside color (cut-kernel measurements) of roasted hazelnuts but not outside color of the roasted hazelnuts (whole-kernel measurements). Among the 4 varieties, FOSA and ÇAKILDAK varieties were found to be more susceptible to internal browning. At initial moisture content (about 5%), generally used in the hazelnut industry, hazelnuts was susceptible to more internal browning. Pre-dried hazelnuts (2.5% moisture content) obtained lower level of internal browning during hazelnut roasting.