Effect of variety and initial moisture content on color of roasted hazelnuts

Bu çalışmada çeşit farklılığının ve başlangıç nem miktarının 130°C'de 30 dak. kavrulmuş fındıkların rengine etkisi araştırılmıştır. Çeşitler (TOMBUL, PALAZ, ÇAKILDAK FOŞA) arasında kavrulmuş fındık renkleri açısından önemli bir fark saptanmışken, çeşitlerden TOMBUL ve PALAZ arasında istatiksel açıdan önemli bir fark tespit edilmemiştir. Başlangıç nem miktarı kavrulmuş fındıkların un-rengini ve iç-rengini önemli ölçüde etkilemişken, dış-renk açısından önemli bir fark bulunmamıştır. Çeşitler arasında FOŞA ve ÇAKILDAK iç kararmasına önemli ölçüde daha fazla maruz kalmışlardır. %5 nemdeki fındıklarda da iç kararması önemli ölçüde daha fazla görülmüşken %2.5 neme kadar ön kurutma işlemi yapılmış fındıklarda iç kararması daha düşük seviyede gerçekleşmiştir.

Kavrulmuş fındık rengine çeşit ve başlangıç neminin etkileri

Effect of variety and initial moisture content on color of hazelnuts after roasting at 130°C for 30 min were studied. The results showed that there was a significant difference between varieties (TOMBUL, PALAZ, ÇAKILDAK, FOSA) for roasted color attributes. There was, however, no significant difference between roasted color attributes of TOMBUL and PALAZ varieties. Initial moisture content of raw hazelnut significantly affected meal color (ground-state measurements) and inside color (cut-kernel measurements) of roasted hazelnuts but not outside color of the roasted hazelnuts (whole-kernel measurements). Among the 4 varieties, FOŞA and ÇAKILDAK varieties were found to be more susceptible to internal browning. At initial moisture content (about 5%), generally used in the hazelnut industry, hazelnuts was susceptible to more Internal browning. Pre-dried hazelnuts (2.5% moisture content) obtained lower level of internal browning during hazelnut roasting.

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