Kavrulmuş Fındık Rengine Çeşit ve Başlangıç Neminin Etkileri (İngilizce)

Effect of variety and initial moisture content on color of hazelnuts after roasting at 130°C for 30 min was studied. The results showed that there was a significant difference between varieties (TOMBUL, PALAZ, CAKILDAK, and 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, FOSA and CAKILDAK 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.