Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.
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 for 40min 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 6months at 4°C is recommended. The two roasting systems gave hazelnuts with significant sensory differences only at high roasting temperature.
Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy. Electronic address: simona.belviso@unito.it.
Simona
S
Belviso
Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy.
Barbara
B
Dal Bello
Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy.
Simone
S
Giacosa
Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy.
Marta
M
Bertolino
Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy.
Daniela
D
Ghirardello
Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy.
Manuela
M
Giordano
Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy.
Luca
L
Rolle
Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy.
Vincenzo
V
Gerbi
Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy.
Giuseppe
G
Zeppa
D000328:Adult; D000975:Antioxidants / Q000032:analysis / Q000737:chemistry; D031211:Corylus / Q000737:chemistry*; D005260:Female; D061353:Food Storage / Q000379:methods* / Q000592:standards; D006358:Hot Temperature; D006801:Humans; D007259:Infrared Rays; D008297:Male; D010636:Phenols / Q000032:analysis / Q000737:chemistry; D012677:Sensation / Q000502:physiology; D012903:Smell / Q000502:physiology; D013997:Time Factors
D000975:Antioxidants; D010636:Phenols
Acoustic properties; Antioxidants; Hazelnut; Mechanical properties; Oxidative stability; Roasting; Storage