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Investigation of the effect of roasting temperature on the nutritive value of hazelnuts

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Abstract

In this study, Corylus maxima Miller (foşa) hazelnut from the Trabzon area (Black Sea Coast-Turkey) was used. The moisture, oil, protein, total carbohydrate, and ash contents of the hazelnuts were determined using respective AOAC methods. The fatty acid constituents of hazelnut oil were analyzed using Gas Chromatography. Physicochemical properties of the oil were also determined. The amino acids of the samples were analyzed using a liquid-chromatographic “Amino Acid Analyzer.” Sugars were separated and detected using Thin Layer Chromatography. The hazelnut samples were roasted at 135 °C for 10, 15, 20, 25 and 30 minutes in order to determine the effect of roasting temperature. Moisture, oil, protein, total carbohydrate, total sugar and starch were also determined as a function of roasting time. Although there were not significant changes in the amount of oil, protein and starch contents (p > 0.05), the moisture and total sugar contents decreased significantly (p < 0.05) during the roasting process. The fatty acids composition, the physicochemical properties of the hazelnut oil, and the total amino acids were determined also during to the roasting process. It was found that the linoleic acid, as well as the essential amino acids and total sugar contents decreased significantly (p < 0.05) after 20 minutes of being roasted at 135 °C. It was concluded that roasting for 15 minutes at 135 °C was ideal for maintaining the desired nutritional value of hazelnuts.

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Authors and Affiliations

  1. Istanbul University, Faculty of Engineering, Department of Chemistry, 34850, Avcilar, Istanbul, Turkey

    Fatma Gülay Kirbaşlar & Güner Erkmen

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  1. Fatma Gülay Kirbaşlar
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  2. Güner Erkmen
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Kirbaşlar, F.G., Erkmen, G. Investigation of the effect of roasting temperature on the nutritive value of hazelnuts. Plant Foods Hum Nutr 58, 1–10 (2003). https://doi.org/10.1023/B:QUAL.0000041147.61816.5c

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