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Effects of Roasting Process on Color and Some Industrial Properties of Hazelnuts Cultivated By Organic And Conventional Methods

Yıl 2022, Cilt: 9 Sayı: 4, 1042 - 1050, 18.10.2022

Hasan Karaosmanoğlu

https://doi.org/10.30910/turkjans.1127842
Cited By: 3

Öz

In this study, the effects of the roasting process on the color (L- value, a-value, b-value, hue, chroma, total color difference- ΔE and browning index- BI) and some technological properties (blanching percentage and full blanching percentage) of cultured hazelnuts cultivated by organic and conventional methods was investigated. The study material was collected from Turkey, the world’s most important hazelnut cultivation center, and Tombul, Mincane, Çakıldak, Palaz, Foşa and Sivri cultivars that have commercial importance were selected. The roasting conditions were set at 130 °C for 40 minutes and 160 °C for 20 minutes, the most preferred conditions in the industry. The results of the study demonstrated that blanching and full blanching percentages of organic hazelnuts were high at low temperatures and the BI values of it were high at both temperatures. Tombul and Mincane cultivars came to the forefront with their blanching performance. With the increase in temperature, L and hue value decreased and a, b and chroma values increased. However, it was determined that the cultivation method and the cultivar factor did not affect these values. Considering these results, organic hazelnuts were found to be more sensitive to heat treatment. Therefore, we recommend roasting organic hazelnuts at a lower temperature than conventional method.

Anahtar Kelimeler

Roasting Blanching Color properties Browning Organic food

Kaynakça

  • 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.
  • Belviso, S. B. D., Bello, B. D., Giacosa, S., Bertolini, M., Ghirardello, D., Giardano, M., Rolle, L. Gerbi V., Zeppa, G. 2017. Chemical, mechanical and sensory monitoring of hot air- and infraredroasted hazelnuts (Corylus avellana L.) during nine months of storage. Food Chemistry, 217: 398-408.
  • 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., Brys, J., Brys, A., Sujka, K., Koczon, P. 2014. Effect of roasting process on moisture content and colour of Polish in shell hazelnuts. Akademik Gıda, 12(1): 6-10.
  • 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 Sciences, 31: 390-400.
  • Fallico, B., Arena, E., Zappala, M. 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chemitry, 81: 569-573.
  • Faller, A. L. K., Fialho, E. 2009. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Research International, 42: 210-215.
  • FIBL and IFOAM (2022). The World of Organic Agriculture Statitics and Emerging Trend (2021) Accessed: March 3, 2022 from https://www.organic-world.net/yearbook/yearbook-2021/pdf.html
  • MAF, (2021). Republic of Turkey Ministry of Agriculture and Forestry. Accessed: 10 April, 2021 from https://www.tarim orman.gov.tr/ Konul ar/Bitki sel-Ureti m/Organ ik-Tarim/ Istatistikler
  • 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.
  • 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 and 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.
  • Karaosmanoğlu, H., Üstün, N.Ş. 2021. Determination of color properties of organic and conventional hazelnut flour. Akademik Ziraat Dergisi, 10(1): 11-18.
  • Karaosmanoğlu, H., Üstün, N. Ş. 2022. Proximate, mineral composition, color properties of organic and conventional grown hazelnuts (Corylus avellana L.). Erwerbs-Obstbau, 64: 261-270.
  • Krause, J., Spicka, J. 2017. Analysis of economic performance and opportunities for the development of organic farming: case study of the Czech Republic. Pakistan Journal of Agricultural Sciences, 54(3): 717-724.
  • Krejcova, A., Navesnik, J., Jicinska, J., Cernohorsky, T. 2016. An elemental analysis of conventionally, organically and self-grown carrots. Food Chemistry, 192: 242-249.
  • Malekjani, N., Emam-Djomeh, Z., Hashemabadi, S. H., Askari, G. R. 2017. Internal and external color development kinetics during microwave assisted fluidized bed drying of hazelnut. Journal of Agricultural Science and Technology, 19(3): 613-626.
  • Marzocchi, S., Pasini, F., Verard, V., H. Ciemniewska-Zytkiewicz, Caboni, M. F., Romani, S. 2017. Effects of different roasting conditions on physical- chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski). LWT-Food Science and Technology, 77: 440-448.
  • 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.
  • Moghaddam, T. M., Razavi, S. M. A., Taghizadeh, M., Sazgarnia, A. 2016. Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions. Journal of Food Science and Technology, 53(1): 370–380.
  • Özdemir, M., Devres, O. 2000a. Analysis of color development during roasting of hazelnuts usingresponse surface methodology. Journal of Food Engineering, 45: 17-24.
  • Özdemir, M., Devres, O. 2000b. 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.
  • Patras, A., 2019. Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients. Food Chemistry, 275: 539–548.
  • 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.
  • Pelvan, E., Olgu, E. Ö., Karadağ A., Alasalvar, C. 2018. Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244: 102–108.
  • Saklar, S., Katnas, S., Ungan, S. 2001. Determination of optimum hazelnut roasting conditions. International Journal of Food Science and Technology, 36: 271-281.
  • 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.
  • Turan, A., Ruşen, M., İslam, A., Kurt, H., Ak, K., Sezer, A., Sarıoğlu, M., Kalyoncu, İ. H., & Kalkışım, Ö. 2010. Giresun koşullarında organik fındık üretim imkanlarının araştırılması. Türkiye 4. Organik tarım sempozyumu, 28 Haziran-1 Temmuz, Bildiriler Kitabı, 123-129s. Erzurum, Turkey.
  • Yilmaz, T., Ş. Tavman. 2015. Ultrasound assisted extraction of polysaccharides from hazelnut skin. Food Science and Technology International, 22(2): 112–121.
  • Yüzbaşıoğlu, R. 2018. Bireylerin Organik Sebze-Meyve Tüketimini Etkileyen Faktörlerin Belirlenmesi (Tokat İli Merkezi Örneği). Türk Tarım ve Doğa Bilimleri Dergisi 5(4): 433–439
  • Zambrano-Moreno, E. L., Chavez-Jauregui, R. N., Plaza M. L., Wessel-Beaver, L. 2015. Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing. Food Science and Technology, 35(3): 414-420.

Organik ve Konvansiyonel Yöntemlerle Yetiştirilen Fındıkların Renk ve Bazı Teknolojik Özelliklerine Kavurma İşleminin Etkisi

Yıl 2022, Cilt: 9 Sayı: 4, 1042 - 1050, 18.10.2022

Hasan Karaosmanoğlu

https://doi.org/10.30910/turkjans.1127842
Cited By: 3

Öz

In this study, the effects of the roasting process on the color (L*- value, a*-value, b*-value, hue, chroma, total color difference- ΔE and browning index- BI) and some industrial properties (blanching percentage and full blanching percentage) of cultured hazelnuts cultivated by organic and conventional methods was investigated. The study material was collected from Turkey, the world’s most important hazelnut cultivation center, and Tombul, Mincane, Çakıldak, Palaz, Foşa and Sivri cultivars that have commercial importance were selected. The roasting conditions were set at 130 °C for 40 minutes and 160 °C for 20 minutes, the most preferred conditions in the industry. The results of the study demonstrated that blanching and full blanching percentages of organic hazelnuts were high at low temperatures and the BI values of it were high at both temperatures. Tombul and Mincane cultivars came to the forefront with their blanching performance. With the increase in temperature, L* and hue value decreased and a*, b* and chroma values increased. However, it was determined that the cultivation method and the cultivar factor did not affect these values. Considering these results, organic hazelnuts were found to be more sensitive to heat treatment. According to these results, it can be recommended to roasting organic hazelnuts at lower temperatures compared to conventional ones.

Anahtar Kelimeler

Kavurma Zar atma Renk Özellikleri Kahverengileşme Organik gıda

Kaynakça

  • 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.
  • Belviso, S. B. D., Bello, B. D., Giacosa, S., Bertolini, M., Ghirardello, D., Giardano, M., Rolle, L. Gerbi V., Zeppa, G. 2017. Chemical, mechanical and sensory monitoring of hot air- and infraredroasted hazelnuts (Corylus avellana L.) during nine months of storage. Food Chemistry, 217: 398-408.
  • 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., Brys, J., Brys, A., Sujka, K., Koczon, P. 2014. Effect of roasting process on moisture content and colour of Polish in shell hazelnuts. Akademik Gıda, 12(1): 6-10.
  • 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 Sciences, 31: 390-400.
  • Fallico, B., Arena, E., Zappala, M. 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chemitry, 81: 569-573.
  • Faller, A. L. K., Fialho, E. 2009. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Research International, 42: 210-215.
  • FIBL and IFOAM (2022). The World of Organic Agriculture Statitics and Emerging Trend (2021) Accessed: March 3, 2022 from https://www.organic-world.net/yearbook/yearbook-2021/pdf.html
  • MAF, (2021). Republic of Turkey Ministry of Agriculture and Forestry. Accessed: 10 April, 2021 from https://www.tarim orman.gov.tr/ Konul ar/Bitki sel-Ureti m/Organ ik-Tarim/ Istatistikler
  • 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.
  • 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 and 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.
  • Karaosmanoğlu, H., Üstün, N.Ş. 2021. Determination of color properties of organic and conventional hazelnut flour. Akademik Ziraat Dergisi, 10(1): 11-18.
  • Karaosmanoğlu, H., Üstün, N. Ş. 2022. Proximate, mineral composition, color properties of organic and conventional grown hazelnuts (Corylus avellana L.). Erwerbs-Obstbau, 64: 261-270.
  • Krause, J., Spicka, J. 2017. Analysis of economic performance and opportunities for the development of organic farming: case study of the Czech Republic. Pakistan Journal of Agricultural Sciences, 54(3): 717-724.
  • Krejcova, A., Navesnik, J., Jicinska, J., Cernohorsky, T. 2016. An elemental analysis of conventionally, organically and self-grown carrots. Food Chemistry, 192: 242-249.
  • Malekjani, N., Emam-Djomeh, Z., Hashemabadi, S. H., Askari, G. R. 2017. Internal and external color development kinetics during microwave assisted fluidized bed drying of hazelnut. Journal of Agricultural Science and Technology, 19(3): 613-626.
  • Marzocchi, S., Pasini, F., Verard, V., H. Ciemniewska-Zytkiewicz, Caboni, M. F., Romani, S. 2017. Effects of different roasting conditions on physical- chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski). LWT-Food Science and Technology, 77: 440-448.
  • 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.
  • Moghaddam, T. M., Razavi, S. M. A., Taghizadeh, M., Sazgarnia, A. 2016. Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions. Journal of Food Science and Technology, 53(1): 370–380.
  • Özdemir, M., Devres, O. 2000a. Analysis of color development during roasting of hazelnuts usingresponse surface methodology. Journal of Food Engineering, 45: 17-24.
  • Özdemir, M., Devres, O. 2000b. 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.
  • Patras, A., 2019. Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients. Food Chemistry, 275: 539–548.
  • 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.
  • Pelvan, E., Olgu, E. Ö., Karadağ A., Alasalvar, C. 2018. Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244: 102–108.
  • Saklar, S., Katnas, S., Ungan, S. 2001. Determination of optimum hazelnut roasting conditions. International Journal of Food Science and Technology, 36: 271-281.
  • 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.
  • Turan, A., Ruşen, M., İslam, A., Kurt, H., Ak, K., Sezer, A., Sarıoğlu, M., Kalyoncu, İ. H., & Kalkışım, Ö. 2010. Giresun koşullarında organik fındık üretim imkanlarının araştırılması. Türkiye 4. Organik tarım sempozyumu, 28 Haziran-1 Temmuz, Bildiriler Kitabı, 123-129s. Erzurum, Turkey.
  • Yilmaz, T., Ş. Tavman. 2015. Ultrasound assisted extraction of polysaccharides from hazelnut skin. Food Science and Technology International, 22(2): 112–121.
  • Yüzbaşıoğlu, R. 2018. Bireylerin Organik Sebze-Meyve Tüketimini Etkileyen Faktörlerin Belirlenmesi (Tokat İli Merkezi Örneği). Türk Tarım ve Doğa Bilimleri Dergisi 5(4): 433–439
  • Zambrano-Moreno, E. L., Chavez-Jauregui, R. N., Plaza M. L., Wessel-Beaver, L. 2015. Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing. Food Science and Technology, 35(3): 414-420.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm Araştırma Makaleleri
Yazarlar

Hasan Karaosmanoğlu 0000-0002-4652-9861

Yayımlanma Tarihi 18 Ekim 2022
Gönderilme Tarihi 8 Haziran 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 9 Sayı: 4

Kaynak Göster

APA Karaosmanoğlu, H. (2022). Effects of Roasting Process on Color and Some Industrial Properties of Hazelnuts Cultivated By Organic And Conventional Methods. Türk Tarım Ve Doğa Bilimleri Dergisi, 9(4), 1042-1050. https://doi.org/10.30910/turkjans.1127842

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