Joanna BRYS, Piotr KOCZON, Hanna Ciemniewska ZYTKIEWICZ, Andrzej BRYS, Katarzyna SUJKA

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

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 'Katalonski' 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

Polonya'da Üretilen Kabuklu Fındıkların Nem Miktarı ve Rengi Üzerine Kavurma iş leminin Etkisi

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 'Katalonski' 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

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