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标题：Some Physical and Chemical Properties of Hazelnut Cultivars
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作者：Feramuz Özdemir ; Ayhan Topuz ; Ünal Doğan 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：1998
卷号：23
期号：1
出版社：Association of Food Technology, Turkey
摘要：In this study, certain physical properties and chemical components of hazelnut varieties Tombul, İkiz, Sivri, Palaz, Geç, Giresun Karası and Yağlı grown in Turkey were determined. The samples were taken from hazelnut growing area, Ordu, at the end of 1995 harvesting season. In their analyses, mean values of variable were as follows: 54.0% kernel ratio, 1.85 g mean fruit weight, 3.39% moisture content, 63.6% oil content, 16.38% protein, 3.10% crude fiber and 2.04% ash. Oleic acid is the highest fatty acid found in the hazelnut oil with the mean value of 71.37%. The other fatty acids are linoleic, palmitic and stearic with the percentages of 7.77, 4.52 and 1.99, respectively. There were small quantities of palmitoleic acids in some varieties but not in others. Mineral contents of samples were as follows 6208 mg/kg potassium, 3237 mg/kg phosphorus, 1795 kg/kg calcium, 1703 mg/kg magnesium, 57.9 mg/kg mangan, 34.4 mg/kg iron, 28.9 mg/kg copper and 25.8 mg/kg zinc. With the result obtained from the study, variety differences, importance in nutrition, product quality and relation of the other nuts were compared.