Effect of Roasting Process on Moisture Content and Colour of Polish Inshell Hazelnuts

Yıl 2014, Cilt: 12 Sayı: 1, 6 - 10, 01.03.2014

Hanna Ciemniewska-żytkiewicz Joanna Bryś Andrzej Bryś Katarzyna Sujka Piotr Koczoń

Öz

The effects of roasting parameters temperatures of 100, 130 and 160°C for 10, 30 and 60 minutes each at a constant air flow rate on moisture content and shell colour of inshell hazelnuts were determined in this present study. The scope of this study included drying curves development, moisture and colour analysis of a shell surface in CIE L*, a* and b* system for the ‘Kataloński’ hazelnuts variety cultivated in Poland. Colour intensity chroma – C and total colour difference ∆E were calculated as well. Results indicated that the temperature was the main factor that affected colour development in roasted samples. The significant changes occurred in every colour parameter L*, a* and b* , which was related to the water loss

Anahtar Kelimeler

Hazelnuts, Roasting, Colour, Moisture content

Polonya’da Üretilen Kabuklu Fındıkların Nem Miktarı ve Rengi Üzerine Kavurma İşleminin Etkisi

Öz

Bu çalışmada kabuklu fındıkların nem miktarı ve dış rengindeki değişiklikler üzerine sabit hava akışındaki 100, 130 and 160°C’de uygulanan 10, 30, 60 dakikalık kavurma işleminin etkileri karşılaştırılmalı olarak incelenmiştir. Çalışmanın amaçları içerisinde Polonya’da yetiştirilen ‘Kataloński’ fındık çeşidi için kuruma eğrilerinin oluşturulması ve nem miktarı ve kabuk yüzeyinin renginin CIE L*, a*, b* sistemi ile analizi de yer almaktadır. Renk yoğunluğu kroma - C ve toplam renk farkı ∆E da hesaplanmıştır. Elde edilen sonuçlar kavurma uygulanan örneklerde renk gelişimine etki eden başlıca faktörün sıcaklık olduğunu göstermiştir. Kuruma sırasındaki nem kaybıyla ilgili olarak her bir renk parametresinde önemli değişiklikler meydana gelmiştir

Anahtar Kelimeler

Fındık, Kavurma, Renk, Nem miktarı

Kaynakça

• FAOSTAT
• http://faostat.fao.org/, (access date: 12.03.2014).
• Gantner, M., 2010. Current problem in minor crops on hazelnut example. Postępy w Ochronie Roślin 50: 1583-91. (in polish)
• Shahidi, F., Alasalvar, C., Liyanapathirana, C.M., 2007. Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts. J. Agric. Food Chem. 55: 1212–20.
• Veldinsk, W.J., Muuse, G. B.,Meijer T.M.M., Cuperus P.F., Van de Sande, M.K.L.R., Van Putte M.A.P.K., 1999. Heat pretreatment of oilseeds: effect on oil quality. Fett/Lipid 7: 244-248.
• Ciemniewska, H., Krygier, K., 2012. Tree nuts – technological characteristic. Przemysł Spożywczy 66: 26-9. (in polish)
• Kaleta, A., Górnicki, K., 2005. Materiały do wybranych ćwiczeń z techniki cieplnej. Warsaw University of Life Sciences Press, Warsaw. (in polish)
• Śledź, M., Witrowa-Rajchert, D., 2012. Influence of microwave-convective drying on chlorophyll content and colour of herbs. Acta Agrophysica, 19: 865-76.
• MacDougall, D.B., 2002. Colour measurement of food: principles and practice. W: MacDougall D.B. (edit.): Colour in food. Improving quality. Woodhead Publishing Limited and CRC Press LLC, 33-63.
• Rząca, M., Witrowa-Rajchert, D., 2008. Colour changes of infrared dried apples slices. Postępy Techniki Przetwórstwa Spożywczego 32: 16-19. (in polish)
• Ciemniewska-Żytkiewicz, H., Bryś, J., Bryś, A., Reder, M., Sujka, K., 2013. Analysis of water content and colour development of roasting hazelnuts. Spożywczego 23(42): 83-7. (in polish) Techniki Przetwórstwa
• Saklar, S., Ungun, S., Katnas, S., 2001. Determination of optimum hazelnut roasting conditions. Int. J. Food Sci. Technol. 36: 271-81.
• Özdemir, M., Deveres, O., 2000. Analysis of colour development during roasting of hazelnuts using response surface methodology. J. Food Eng. 45: 17-24.
• Gozdecka, G., 2006. Using objective colorimetric method for assessment of meat colour. Postępy Techniki Przetwórstwa Spożywczego 29: 35-37. (in polish)