Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels

Abstract In present study, natural hazelnut kernels were treated with, 0.5, 1 and 1.5 kGy of gamma irradiation. The irradiated and untreated hazelnuts were stored at 20 ± 0.5 °C and 55–60% relative humidity for 18 m. After irradiation, 0.5, 1 and 1.5 kGy doses of gamma irradiation significantly increased the total fat values (p  - treated hazelnuts had maximum levels after 12 m of storage. Applied doses did not cause any significant changes in crude protein, water activity (a w ), crude cellulose and moisture content of hazelnut s (p > 0.05). Storage period significantly affected the water activity and crude cellulose (p   0.05), but storage period significantly affected the color values (p  The 0.5 kGy-treated hazelnuts had the lowest free fatty acid and peroxide values and such a case also reflected in sensory analyses. Furthermore, these hazelnuts had the highest vitamin E value after the control group. Application of 0.5 kGy gamma irradiation seems to be acceptable for natural hazelnut kernels, but food safety issues have to be evaluated in order to recommend its application as a useful conservation alternative.