Abstract
This study was conducted to determine the effects of hazelnut drying machine (DM1 and DM2; at 45 °C and 50 °C, respectively) and sun-drying (concrete ground and grass ground) methods on the chemical properties of Tombul, Palaz, and Ordu Levant hazelnuts. For this purpose, protein, lipid and moisture content, water activity, free fatty acid (FFA), peroxide value (PV), rancimat value (RV) and fatty acid composition were analyzed. As expected, it was observed that monounsaturated fatty acid (MUFA) was the main fatty acid group (81.58–84.80%) followed by polyunsaturated (PUFA; 9.53–11.42%) and saturated fatty acids (SFA; 5.87–6.92%), and the major group constituted ~ 99.00% of the total fatty acids, whereas the minor group constituted ~ 0.5% of these acids. However, caproic (C6: 0), caprylic (C8: 0), capric (C10: 0), lauric (C12: 0), eicosadienoic (20: 2), erucic (22: 1), docosadienoic (22: 2), and lignoceric (C24: 0) fatty acids were below limit of detection (< 0.001%). Samples dried in DM1 and DM2 had more MUFA (84.49%, 84.80, respectively), and lower SFA and PUFA than those using sun-drying methods. Following the drying process, the lowest FFA and PV (0.04–0.17%, 0.00–0.27 meq O2 kg−1, respectively) and the highest RV (5.46–6.05 h) were recorded in the DM1 method. Furthermore, it was also observed that as the heat increased (DM1 and DM2; 45–50 °C, respectively), oleic/linoleic acidity ratio, FFA, and PV increased and iodine value and RV decreased. Therefore, DM1 was thought to be a promising method for hazelnut drying.
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Acknowledgements
This study was supported by Altaş Oil Industry Inc and Gürsoy Tarımsal Urünler Gıda Sanayi ve Ticaret AŞ (Ordu, Turkey). The author wishes to thank Assist Prof Fatih ÖNER for statistical analysis.
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Turan, A. Effect of drying methods on nut quality of hazelnuts (Corylus avellana L.). J Food Sci Technol 55, 4554–4565 (2018). https://doi.org/10.1007/s13197-018-3391-8
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DOI: https://doi.org/10.1007/s13197-018-3391-8