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

Authors: Simona Belviso, Barbara Dal Bello, Simone Giacosa, Marta Bertolino, Daniela Ghirardello, Manuela Giordano, Luca Rolle, Vincenzo Gerbi and Giuseppe Zeppa.

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 hazelnuts, 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 = {hazelnuts, roasting, storage, oxidative stability, antioxidants, mechanical properties, acoustic properties},
	doi = {10.1016/j.foodchem.2016.08.103},
	pages = {398--408}
}

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