The main aim of this study was to evaluate the effect of nut sizes and drying methods on the sensory attributes of hazelnut cultivars (Corylus avellana L. cvs. Çakıldak, Palaz and Tombul) during the storage. Shelled hazelnut were dried under sun, shadow at room conditions and cold dried at 2 °C and 7 °C and stored at 20±5 °C and 80±5 % relative humidity. Evaluation of sensory attributes was carried out quarterly (harvest, 3, 6, and 9 months). In the Çakıldak cultivar (in 16 mm size), the odor of cold-dried hazelnuts at 2°C was higher than other drying methods in the last two measurements. It was observed that shadow-dried hazelnuts and at 7°C cold, dried hazelnuts had lower rancidity. No significant effect of drying methods was observed on the cultivars' flavor, firmness and color. As a result, it is revealed that drying methods have an effect on the rancidity in hazelnut kernels during storage.
Birincil Dil | İngilizce |
---|---|
Konular | Agronomi |
Bölüm | Research Articles |
Yazarlar | |
Yayımlanma Tarihi | 31 Aralık 2022 |
Gönderilme Tarihi | 28 Kasım 2022 |
Kabul Tarihi | 8 Aralık 2022 |
Yayımlandığı Sayı | Yıl 2022 Cilt: 4 Sayı: 2 |
Turkish Journal of Food and Agriculture Sciences is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Journal Abbreviation: Turk J Food Agric Sci