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Determination of color properties of organic and conventional hazelnut flour

Yıl 2021, Cilt: 10 Sayı: 1, 11 - 18, 24.06.2021
https://doi.org/10.29278/azd.749983

Öz

Objective: In this study, it was aimed to determine the differences in color characteristics of hazelnut flours obtained from organic and conventional hazelnuts, which play an important role in consumer preferences.
Materials and Methods: Six commercially important hazelnut cultivars (Çakıldak, Foşa, Mincane, Palaz, Sivri, Tombul) were selected. The samples were collected from Western (Düzce), Middle (Samsun, Ordu) and Eastern Black Sea (Trabzon) regions. The hazelnuts which were separated from their husks and dried in the sun were unshelled by hand and turned into flour. L (brightness), a (redness) and b (yellowness) values of the samples were determined on the HunterLab Color Flex EZ color measurement device, and then the chroma value (C), hue angle (h°), total color difference (ΔE) values were calculated. Statistical tests were performed using SAS-JAMP v10.0 software. One-way ANOVA was used to determine significant differences between levels, and LSD test was used for comparisons of multiple means.
Results: According to the study results, L values of organic nuts were higher than conventioanals (P ˂0.05) and no difference was found between a, b, chroma and hue values (P ˃0.05). Cultivars was found to be effective on L and a (P ˂0.05), Tombul was found to be brighter than other cultivars, Çakıldak has the highest a value. It has been determined that the total color difference (ΔE) between the production methods is perceptible
Conclusion: According to these results, organic hazelnut flours are thought will have a positive effect on consumer preferences since they have a brighter appearance.

Kaynakça

  • Akçin, Y., Bostan S. Z., 2019. ‘Tombul’ fındık çeşidinde renk değerlerinin sulama ve depolama süresine göre değişimi. Akademik Ziraat Dergisi, 8 (Özel Sayı): 85-90.
  • Altuğ Onoğur, T., Elmacı, Y., 2011. Gıdalarda Duyusal Değerlendirme (2. Baskı). Sidaş Medya. 134s. İzmir.
  • Araujo, D. F. S., Silva, A. M. R. B., Lima, L. L. A., Vasconcelos, M. A. S., Andrade, S. A. C., Sarrubo, L. A., 2014. The concentration of minerals and physicochemical contaminants in conventional and organic vegetables. Food Control, 44: 242-248.
  • Asif, M., Xuhui, W., Nasiri, A., Ayyub, S., 2018. Determinant factors influencing organic food purchase intention and the moderating role of awareness: A comparative analysis. Food Quality and Preference, 63: 144–150.
  • Balık, H.İ., Balık, K.S., Beyhan, N., Erdoğan, V., 2016. Fındık Çeşitleri. Trabzon Ticaret Borsası, Klasmat Matbaacılık. 96s., Trabzon.
  • Chekima, B., Oswald, A. I., Wafa, S. A. W. S. K., Chekima, K., 2017. Narrowing the gap: Factors driving organic food consumption. Journal of Cleaner Production, 166: 1438-1447.
  • Ciemniewska-Zytkiewicz. H,, Verardo, V., Pasini, F., Brys, J., Koczon, P., Caboni, M.F., 2015. Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland. Food Chemistry, 168: 615–622.
  • Çetin, N., Yaman, M., Karaman, K., Demir B., 2020. Determination of some physicomechanical and biochemical parameters of hazelnut (Corylus avellana L.) cultivars. Turkish Journal of Agriculture and Forestry (in press).
  • Donno, D., Beccaro, G. L., Mellano, G. M., Di Prima, S., Cavicchioli, M., Cerutti, A. K., Bounous, G., 2013. Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the quality of Tonda Gentile delle Langhe cv hazelnut. Czech Journal of Food Science, 31: 390-400.
  • Ercisli, S., Ozturk, I., Kara, M., Kalkan, F., Seker, H., Duyar, O., Erturk, Y., 2011., Physical properties of hazelnuts. International Agrophysics 25: 115-121.
  • Ercoşkun, D.T., 2009. Bazı işlenmiş fındık ürünlerinin raf ömrü üzerine Araştırmalar. Doktora tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü. 205s. Ankara.
  • Evren, S., 2011. Naturel fındık ununun depolama stabilitesi, Doktora tezi, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Samsun, 136 s.
  • FİBL, IFOAM Organics international, 2018. The world of organic agriculture, statistics and emerging trends 2018. https://shop.fibl.org/CHen/mwdownloads/download/link/id/1093/?ref=1. Accessed 08.05.2018.
  • Ghirardello, D., Bertolini, M., Belviso, S., Bello, B., Giordano, M., Rolle, L., Gerbi, V., Antonucci, M., Spigolon, N., Zeppa, G., 2016. Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions. Postharvest Biology and Technology 112: 95-104.
  • Gunes, N. T., Köksal, A. İ, Artık, N., Poyrazoğlu, E., 2010. Biochemical Content Of Hazelnut (Corylus avellana L.) Cultivars From West Black Sea Region Of Turkey. European Journal of Horticultural Science 75(2): 77-84.
  • Hansen, T., Sorensen, M. I., Eriksen, M. L. R., 2018. How the interplay between consumer motivations and values influences organic food identity and behavior. Food Policy, 74: 39–52.
  • Islam, A., Altuntas, E., Cangi, R., Kaya, C., Yildiz, A., 2012. Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods. International Journal of Food Engineering, 8(4): article 6.
  • Kalkan, F., Gariepy, Y., Raghavan, V., 2016. Effect of MW and MW-Assisted Hot Air Roasting Process on Color Properties of Hazelnuts. 4th International Conference on Advances in Agricultural, Biological & Ecological Sciences (AABES-16) Dec. 1-2, 2016 London(UK)
  • Karaosmanoğlu, H., Üstün, N. Ş., 2017. Organik ve Konvansiyonel Fındıkların (Corylus avellana L.) Bazı Fiziksel Özellikleri. Akademik Gıda, 15(4): 377-385.
  • Karaosmanoğlu, H., Üstün N. Ş., 2019. Variation of fatty acid composition and oxidative stability of some hazelnut (Corylus avellana L.) varieties stored by traditional method. Grasas Aceites 70(1): e288.
  • Krejcova, A., Navesnik, J., Jicinska, J., Cernohorsky, T., 2016. An elemental analysis of conventionally, organically and self-grown carrots. Food Chemistry, 192: 242-249.
  • Mexis, S. F., Kontominas, M.G., 2009. Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiation Physics and Chemistry, 78: 407–413.
  • Özcan, A., 2008. Kağıt yüzey pürüzlülüğünün L*a*b* değerleri üzerine etkisinin belirlenmesi. İstanbul Ticaret Üniversitesi Fen Bilimleri Dergisi, 14(2): 53-61.
  • Özdemir, M., Devres, O., 2000. Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering, 44: 31-38.
  • Özdemir, M., Kartal, A., Devres, O., 2003. Effect of variety and initial moisture content on color of roasted hazelnuts. Gıda, 28(4): 355-361.
  • Özdemir, M., Seyhan, F. G., Bakan, A. K., İlter, S., Özay, G., Devres, O., 2001. Analysis of internal browning of roasted hazelnuts. Food Chemistry, 73: 191-196.
  • Pelvan, E., Alasalvar, C., Uzman, S., 2012. Effects of Roasting on the Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (Corylus avellana L.). Journal of Agricultural and Food Chemistry, 60: 1218-1223.
  • Rana, J., Paul, J., 2017. Consumer behavior and purchase intention for organic food: A review and research agenda. Journal of Retailing and Consumer Services, 38: 157–165.
  • Simsek, A., Aykut, O., 2007. Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health. International Journal of Food Sciences and Nutrition, 58(8): 677-688.
  • Şimşek, A., 2004. Değişik kavurma proseslerinin bazı fındık çeşitlerinde oluşturduğu biyokimyasal değişimler. PhD Thesis. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı. 149s. Ankara. (in Turkish)
  • Şimşek, A., 2007. The use of 3D-nonlinear regression analysis in mathematics modeling of colour change in roasted hazelnuts. Journal of Food Engineering, 78: 1361-1370.
  • TOB., 2018. Republic Of Turkey Ministry Of Agriculture And Forestry https://www.tarimorman.gov.tr/Konular/Bitkisel-Uretim/Organik-Tarim/Istatistikler Accessed 02.04.2020
  • Turan, A., 2018. Effect of drying methods on nut quality of hazelnuts (Corylus avellana L.) Journal of Food Science and Technology. 55(11): 4554-4565.
  • Yadav, R., Pathak, G.S., 2016. Intention to purchase organic food among young consumers: Evidences from a developing nation. Appetite, 96: 122-128.

Determination of color properties of organic and conventional hazelnut flour

Yıl 2021, Cilt: 10 Sayı: 1, 11 - 18, 24.06.2021
https://doi.org/10.29278/azd.749983

Öz

Objective: In this study, it was aimed to determine the differences in color characteristics of hazelnut flours obtained from organic and conventional hazelnuts, which play an important role in consumer preferences.
Materials and Methods: Six commercially important hazelnut cultivars (Çakıldak, Foşa, Mincane, Palaz, Sivri, Tombul) were selected. The samples were collected from Western (Düzce), Middle (Samsun, Ordu) and Eastern Black Sea (Trabzon) regions. The hazelnuts which were separated from their husks and dried in the sun were unshelled by hand and turned into flour. L (brightness), a (redness) and b (yellowness) values of the samples were determined on the HunterLab Color Flex EZ color measurement device, and then the chroma value (C), hue angle (h°), total color difference (ΔE) values were calculated. Statistical tests were performed using SAS-JAMP v10.0 software. One-way ANOVA was used to determine significant differences between levels, and LSD test was used for comparisons of multiple means.
Results: According to the study results, L values of organic nuts were higher than conventioanals (P ˂0.05) and no difference was found between a, b, chroma and hue values (P ˃0.05). Cultivars was found to be effective on L and a (P ˂0.05), Tombul was found to be brighter than other cultivars, Çakıldak has the highest a value. It has been determined that the total color difference (ΔE) between the production methods is perceptible
Conclusion: According to these results, organic hazelnut flours are thought will have a positive effect on consumer preferences since they have a brighter appearance.

Kaynakça

  • Akçin, Y., Bostan S. Z., 2019. ‘Tombul’ fındık çeşidinde renk değerlerinin sulama ve depolama süresine göre değişimi. Akademik Ziraat Dergisi, 8 (Özel Sayı): 85-90.
  • Altuğ Onoğur, T., Elmacı, Y., 2011. Gıdalarda Duyusal Değerlendirme (2. Baskı). Sidaş Medya. 134s. İzmir.
  • Araujo, D. F. S., Silva, A. M. R. B., Lima, L. L. A., Vasconcelos, M. A. S., Andrade, S. A. C., Sarrubo, L. A., 2014. The concentration of minerals and physicochemical contaminants in conventional and organic vegetables. Food Control, 44: 242-248.
  • Asif, M., Xuhui, W., Nasiri, A., Ayyub, S., 2018. Determinant factors influencing organic food purchase intention and the moderating role of awareness: A comparative analysis. Food Quality and Preference, 63: 144–150.
  • Balık, H.İ., Balık, K.S., Beyhan, N., Erdoğan, V., 2016. Fındık Çeşitleri. Trabzon Ticaret Borsası, Klasmat Matbaacılık. 96s., Trabzon.
  • Chekima, B., Oswald, A. I., Wafa, S. A. W. S. K., Chekima, K., 2017. Narrowing the gap: Factors driving organic food consumption. Journal of Cleaner Production, 166: 1438-1447.
  • Ciemniewska-Zytkiewicz. H,, Verardo, V., Pasini, F., Brys, J., Koczon, P., Caboni, M.F., 2015. Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland. Food Chemistry, 168: 615–622.
  • Çetin, N., Yaman, M., Karaman, K., Demir B., 2020. Determination of some physicomechanical and biochemical parameters of hazelnut (Corylus avellana L.) cultivars. Turkish Journal of Agriculture and Forestry (in press).
  • Donno, D., Beccaro, G. L., Mellano, G. M., Di Prima, S., Cavicchioli, M., Cerutti, A. K., Bounous, G., 2013. Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the quality of Tonda Gentile delle Langhe cv hazelnut. Czech Journal of Food Science, 31: 390-400.
  • Ercisli, S., Ozturk, I., Kara, M., Kalkan, F., Seker, H., Duyar, O., Erturk, Y., 2011., Physical properties of hazelnuts. International Agrophysics 25: 115-121.
  • Ercoşkun, D.T., 2009. Bazı işlenmiş fındık ürünlerinin raf ömrü üzerine Araştırmalar. Doktora tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü. 205s. Ankara.
  • Evren, S., 2011. Naturel fındık ununun depolama stabilitesi, Doktora tezi, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Samsun, 136 s.
  • FİBL, IFOAM Organics international, 2018. The world of organic agriculture, statistics and emerging trends 2018. https://shop.fibl.org/CHen/mwdownloads/download/link/id/1093/?ref=1. Accessed 08.05.2018.
  • Ghirardello, D., Bertolini, M., Belviso, S., Bello, B., Giordano, M., Rolle, L., Gerbi, V., Antonucci, M., Spigolon, N., Zeppa, G., 2016. Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions. Postharvest Biology and Technology 112: 95-104.
  • Gunes, N. T., Köksal, A. İ, Artık, N., Poyrazoğlu, E., 2010. Biochemical Content Of Hazelnut (Corylus avellana L.) Cultivars From West Black Sea Region Of Turkey. European Journal of Horticultural Science 75(2): 77-84.
  • Hansen, T., Sorensen, M. I., Eriksen, M. L. R., 2018. How the interplay between consumer motivations and values influences organic food identity and behavior. Food Policy, 74: 39–52.
  • Islam, A., Altuntas, E., Cangi, R., Kaya, C., Yildiz, A., 2012. Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods. International Journal of Food Engineering, 8(4): article 6.
  • Kalkan, F., Gariepy, Y., Raghavan, V., 2016. Effect of MW and MW-Assisted Hot Air Roasting Process on Color Properties of Hazelnuts. 4th International Conference on Advances in Agricultural, Biological & Ecological Sciences (AABES-16) Dec. 1-2, 2016 London(UK)
  • Karaosmanoğlu, H., Üstün, N. Ş., 2017. Organik ve Konvansiyonel Fındıkların (Corylus avellana L.) Bazı Fiziksel Özellikleri. Akademik Gıda, 15(4): 377-385.
  • Karaosmanoğlu, H., Üstün N. Ş., 2019. Variation of fatty acid composition and oxidative stability of some hazelnut (Corylus avellana L.) varieties stored by traditional method. Grasas Aceites 70(1): e288.
  • Krejcova, A., Navesnik, J., Jicinska, J., Cernohorsky, T., 2016. An elemental analysis of conventionally, organically and self-grown carrots. Food Chemistry, 192: 242-249.
  • Mexis, S. F., Kontominas, M.G., 2009. Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiation Physics and Chemistry, 78: 407–413.
  • Özcan, A., 2008. Kağıt yüzey pürüzlülüğünün L*a*b* değerleri üzerine etkisinin belirlenmesi. İstanbul Ticaret Üniversitesi Fen Bilimleri Dergisi, 14(2): 53-61.
  • Özdemir, M., Devres, O., 2000. Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering, 44: 31-38.
  • Özdemir, M., Kartal, A., Devres, O., 2003. Effect of variety and initial moisture content on color of roasted hazelnuts. Gıda, 28(4): 355-361.
  • Özdemir, M., Seyhan, F. G., Bakan, A. K., İlter, S., Özay, G., Devres, O., 2001. Analysis of internal browning of roasted hazelnuts. Food Chemistry, 73: 191-196.
  • Pelvan, E., Alasalvar, C., Uzman, S., 2012. Effects of Roasting on the Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (Corylus avellana L.). Journal of Agricultural and Food Chemistry, 60: 1218-1223.
  • Rana, J., Paul, J., 2017. Consumer behavior and purchase intention for organic food: A review and research agenda. Journal of Retailing and Consumer Services, 38: 157–165.
  • Simsek, A., Aykut, O., 2007. Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health. International Journal of Food Sciences and Nutrition, 58(8): 677-688.
  • Şimşek, A., 2004. Değişik kavurma proseslerinin bazı fındık çeşitlerinde oluşturduğu biyokimyasal değişimler. PhD Thesis. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı. 149s. Ankara. (in Turkish)
  • Şimşek, A., 2007. The use of 3D-nonlinear regression analysis in mathematics modeling of colour change in roasted hazelnuts. Journal of Food Engineering, 78: 1361-1370.
  • TOB., 2018. Republic Of Turkey Ministry Of Agriculture And Forestry https://www.tarimorman.gov.tr/Konular/Bitkisel-Uretim/Organik-Tarim/Istatistikler Accessed 02.04.2020
  • Turan, A., 2018. Effect of drying methods on nut quality of hazelnuts (Corylus avellana L.) Journal of Food Science and Technology. 55(11): 4554-4565.
  • Yadav, R., Pathak, G.S., 2016. Intention to purchase organic food among young consumers: Evidences from a developing nation. Appetite, 96: 122-128.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Makaleler
Yazarlar

Hasan Karaosmanoğlu 0000-0002-4652-9861

Nebahat Üstün 0000-0003-2165-9245

Yayımlanma Tarihi 24 Haziran 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 10 Sayı: 1

Kaynak Göster

APA Karaosmanoğlu, H., & Üstün, N. (2021). Determination of color properties of organic and conventional hazelnut flour. Akademik Ziraat Dergisi, 10(1), 11-18. https://doi.org/10.29278/azd.749983