title: The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.
abstract: BACKGROUND
  Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta.
  
  
  RESULTS
  Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference.
  
  
  CONCLUSIONS
  The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added.
authors.affiliation: Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Via L. da Vinci 44, I-10095, Grugliasco, Torino, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Zeppa
authors.forename: Simona
authors.initials: S
authors.lastname: Belviso
authors.forename: Marta
authors.initials: M
authors.lastname: Bertolino
authors.forename: Maria Chiara
authors.initials: MC
authors.lastname: Cavallero
authors.forename: Barbara
authors.initials: B
authors.lastname: Dal Bello
authors.forename: Daniela
authors.initials: D
authors.lastname: Ghirardello
authors.forename: Manuela
authors.initials: M
authors.lastname: Giordano
authors.forename: Marta
authors.initials: M
authors.lastname: Giorgis
authors.forename: Arianna
authors.initials: A
authors.lastname: Grosso
authors.forename: Luca
authors.initials: L
authors.lastname: Rolle
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Gerbi
mesh_terms: D000975:Antioxidants / Q000008:administration & dosage / Q000032:analysis; D031211:Corylus; D004043:Dietary Fiber; D004531:Eggs; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006358:Hot Temperature; D009753:Nutritive Value; D009754:Nuts / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis*
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D059808:Polyphenols
keywords: antioxidant capacity; dietary fibre; hazelnut skin; pasta; polyphenol