Abstract
The paper proposes an improved peeling treatment for hazelnut fruits consisting in dipping them in a solution (NaOH 0.4 g/100 g, NaH2PO4·H2O 0.2 g/100 g) for 10 min at 50 °C, then scrubbing them with rubber rollers. The effects of the treatment on quality and peeling of four Italian hazelnut varieties were investigated. The data collected on peeling capability showed that the treatment proposed was effective in cuticle removal with a yield of peeling higher than 90%. The comparison of chemical–physical parameters in unpeeled and peeled hazelnut samples highlights that no difference was detected in texture, sugar, protein and α-tocopherol values. After the peeling process a significant change (p < 0.05) in colour, total fat and peroxide value was observed in peeled hazelnut samples when compared with the unpeeled ones. With regard to the sensorial parameters, no significant changes were found between unpeeled and peeled hazelnut samples. The peeling solution proposed in this study shows a good potential in industrial applications as an alternative to the usual manufacturing peeling method (roasting) that causes changes, not always desired, to some sensorial and chemical–physical parameters of the fresh fruit.
This is a preview of subscription content, log in via an institution to check access.
References
Alamprese, C., Ratti, S., & Rossi, M. (2009). Effects of roasting conditions on hazelnut characteristics in a two-step process. Journal of Food Engineering, 95, 272–279.
Alasalvar, C., Shahidi, F., Ohshima, T., Wanasundara, U., Yurttas, H.-C., Liyanapathirana, C.-M., et al. (2003). Turkish tombul hazelnut (Corylus avellana L.) 2. Lipid characteristics and oxidative stability. Journal of Agriculture and Food Chemistry, 51(13), 3797–3805.
Alasalvar, C., Amaral, J.-S., Satır, G., & Shahidi, F. (2009). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry, 113, 919–925.
AOAC (1990). Official methods of analysis (15th ed.). Arlington, VA, USA: Association of Official Analytical Chemists.
AOAC (1995). Official methods of analysis (16th ed.). Arlington, VA, USA: Association of Official Analytical Chemists. Method No.948.22.
Bayindirli, L., Bayindirli, A., Sahin, S., Sumnu, G., & Gider, S. (1996). Studies on caustic peeling of apples. Journal of Food Science and Technology, 33, 240–242.
Commission Regulation (EC) (1991). No. 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities, L, 248, 1–82.
Council Directive 90/496/EEC of 24 September 1990 on Nutrition labeling for foodstuff (1990) The EFSA Journal (2008) 640, pp 1–3.
De Sanctis, D., Massantini, R., & Anelli, G. (1987). La produzione corilicola dei Monti Cimini. Caratteristiche analitiche e valutazione generale. Agricoltura Mediterranea, 117(3), Pacini Editore, Pisa, Italy.
Egan, H., Kirk, R.-S., & Sawyer, R. (1981). Pearson’s chemical analyses of foods. New York: Longman Inc., 591.
Elmadfa, I., & Wagner, K.-H. (1997). Vitamin E and stability of plant oils. Fett-Lipid, 99, 234–238.
Food and Nutrition Board, Institute of Medicine (2000). Dietary reference intakes for vitamin C, vitamin E, selenium and carotenoids. Washington, DC: National Academy Press.
Garrote, R., Coutaz, V., Silva, E., & Bertone, R. (1994). Determining process conditions for chemical peeling of asparagus. LWT Food Science and Technology, 27, 19–22.
Kaleoğlu, M., Bayindirli, L., & Bayindirli, A. (2004). Lye peeling of ‘Tombul’ hazelnuts and effect of peeling on quality. Food and Bioproducts Processing, 82(C3), 201–206.
Köksal, A. I., Artik, N., Şimşek, A., & Günes, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99, 509–515.
Kornsteiner, M., Wagner, K.-H., & Elmadfa, I. (2006). Tocopherols and total phenolics in 10 different nut types. Food Chemistry, 98, 381–387.
Pallottino, F., Menesatti, P., Costa, C., Paglia, G., De Salvador, F. R., & Lolletti, D. (2010). Image analysis techniques for automated hazelnut peeling determination. Food and Bioprocess Technologies, 3, 155–159.
Saklar, S., Ungan, S., & Katnas, S. (1999). Instrumental crispness and crunchiness of roasted hazelnut and correlations with sensory assessment. Journal of Food Science, 64, 1015–1019.
Saklar, S., Katnas, S., & Ungan, S. (2001). Determination of optimum hazelnut roasting conditions. International Journal of Food Science and Technologies, 36, 271–281.
Uquiche, E., Jeréz, M., & Ortíz, J. (2008). Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol). Innovative Food Science & Emerging Technologies, 9, 495–500.
Wambura, P., Yang, W., & Mwakatage, N. R. (2008). Effects of sonication and edible coating containing rosemary and tea extracts on reduction of peanut lipid oxidative rancidity. Food and Bioprocess Technologies. doi:10.1007/s11947-008-0150-2.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Di Matteo, M., Albanese, D. & Liguori, L. Alternative Method for Hazelnuts Peeling. Food Bioprocess Technol 5, 1416–1421 (2012). https://doi.org/10.1007/s11947-011-0509-7
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-011-0509-7