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Dergiler / Turkish Journal of Food and Agriculture Sciences / 2022 / Cilt: 4 - Sayı: 2

Effect of drying methods on the sensory attributes of hazelnut cultivars in different sizes throughout the storage

Kader SALİ
Burhan ÖZTÜRK
Mithat AKGÜN
Umut ATEŞ
Sayfa
69–75
Yayın Tarihi
2022-12-31
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

As a result, it is revealed that drying methods have an effect on the rancidity in hazelnut kernels during storage.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:The main aim of this study was to evaluate the effect of nut sizes and drying methods on the sensory attributes of hazelnut cultivars (Corylus avellana L. cvs.
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Temel Bulgular & Veri:Shelled hazelnut were dried under sun, shadow at room conditions and cold dried at 2 °C and 7 °C and stored at 20±5 °C and 80±5 % relative humidity.
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Sonuç & Katkı:As a result, it is revealed that drying methods have an effect on the rancidity in hazelnut kernels during storage.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Corylus avellana · Color · Firmness

Abstract

The main aim of this study was to evaluate the effect of nut sizes and drying methods on the sensory attributes of hazelnut cultivars (Corylus avellana L. cvs. Çakıldak, Palaz and Tombul) during the storage. Shelled hazelnut were dried under sun, shadow at room conditions and cold dried at 2 °C and 7 °C and stored at 20±5 °C and 80±5 % relative humidity. Evaluation of sensory attributes was carried out quarterly (harvest, 3, 6, and 9 months). In the Çakıldak cultivar (in 16 mm size), the odor of cold-dried hazelnuts at 2°C was higher than other drying methods in the last two measurements. It was observed that shadow-dried hazelnuts and at 7°C cold, dried hazelnuts had lower rancidity. No significant effect of drying methods was observed on the cultivars' flavor, firmness and color. As a result, it is revealed that drying methods have an effect on the rancidity in hazelnut kernels during storage.

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Bu Makaleye Atıf Yap

SALİ, K., ÖZTÜRK, B., AKGÜN, M., ATEŞ, U. (2022). Effect of drying methods on the sensory attributes of hazelnut cultivars in different sizes throughout the storage. Turkish Journal of Food and Agriculture Sciences, Cilt: 4 - Sayı: 2, 69–75. https://ajindex.com/articles/870961

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Kaynakça (11)

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