Journal article published in Food Chemistry, volume 217, pp. 398–408.

Authors: , , , , , , , and .

Abstract

Roasted hazelnuts can be consumed as whole nuts, or as an ingredient in the confectionary and bakery industries and are highly appreciated for their typical taste, aroma and crunchy texture. In this work, two hazelnut types (TGT, Ordu) from two harvests were roasted using two different systems (hot air, infrared) at different time/temperature combinations, and the evolution of oxidative stability, the total phenolic content (TPC), the antioxidant capacity, the mechanical and acoustic properties and the sensory perception were determined during storage. The results showed that the oxidative stability was increased by roasting hazelnuts at 120 °C/40 min with hot air system. Similar overall trends were not found for the TPC, the antioxidant capacity and the mechanical-acoustic properties. However, for the maintenance of high antioxidant activity, a storage time of 6 months at 4 °C is recommended. The two roasting systems gave hazelnuts with significant sensory differences only at high temperature.

Key words: hazelnut, roasting, storage, oxidative stability, antioxidants, mechanical properties, acoustic properties.

BibTeX entry: click to show

@article{
	2318_1591434,
	url = {https://hdl.handle.net/2318/1591434},
	author = {Belviso, Simona and Bello, Barbara Dal and Giacosa, Simone and Bertolino, Marta and Ghirardello, Daniela and Giordano, Manuela and Rolle, Luca and Gerbi, Vincenzo and Zeppa, Giuseppe},
	title = {Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage},
	year = {2017},
	journal = {Food Chemistry},
	volume = {217},
	abstract = {Roasted hazelnuts can be consumed as whole nuts, or as an ingredient in the confectionary and bakery industries and are highly appreciated for their typical taste, aroma and crunchy texture. In this work, two hazelnut types (TGT, Ordu) from two harvests were roasted using two different systems (hot air, infrared) at different time/temperature combinations, and the evolution of oxidative stability, the total phenolic content (TPC), the antioxidant capacity, the mechanical and acoustic properties and the sensory perception were determined during storage. The results showed that the oxidative stability was  increased by roasting hazelnuts at 120 °C/40 min with hot air system. Similar overall trends were not found for the TPC, the antioxidant capacity and the mechanical-acoustic properties. However, for the maintenance of high antioxidant activity, a storage time of 6 months at 4 °C is recommended. The two roasting systems gave hazelnuts with significant sensory differences only at high temperature.},
	keywords = {hazelnut, roasting, storage, oxidative stability, antioxidants, mechanical properties, acoustic properties.},
	doi = {10.1016/j.foodchem.2016.08.103},
	pages = {398--408}
}

View or request article

You can find the postprint version of this article in the Open Access Repository of the University of Torino:
IRIS-AperTO record 2318/1591434

View the final version at publisher:
doi:10.1016/j.foodchem.2016.08.103

File not available?

You can contact me and request this article through the following form:





2019 Simone Giacosa

Tema di Anders Norén

Cookie and privacy policy. This website uses only technical cookies which are essential for the proper operation of the website. User data is kept indefinetely and used exclusively for the website operation. Users may contact the site owner for further information regarding this policy, for data or removal requests.