Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts
In order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under various roasting conditions. The hazelnuts roasted w...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Swedish Nutrition Foundation
2015-12-01
|
| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/28916/44156 |
| _version_ | 1818946348319244288 |
|---|---|
| author | Fatih Kalkan Sai Kranthi Vanga Yvan Gariepy Vijaya Raghavan |
| author_facet | Fatih Kalkan Sai Kranthi Vanga Yvan Gariepy Vijaya Raghavan |
| author_sort | Fatih Kalkan |
| collection | DOAJ |
| description | In order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under various roasting conditions. The hazelnuts roasted were then examined to determine the percent DPPH radical scavenging activity, antioxidant capacity, total phenolic content, resistant starch, non-resistant starch, total starch, and protein concentration. The roasting experiments were done using a completely randomized factorial arrangement of two roasting types by three roasting times (9, 15, and 21 min) by three roasting temperatures (70, 90, and 110°C) using three replications within each experiment. These roasting methods were found to yield significant differences in antioxidant capacity, total phenolic content, resistant starch, non-resistant starch, and protein concentration between MW and MW-assisted hot air roasting processes, while no difference was found in percent DPPH radical scavenging activity and total starch. The results obtained may be of great importance to the food research community and industrial hazelnut roasting technologies. |
| first_indexed | 2024-12-20T08:13:35Z |
| format | Article |
| id | doaj.art-78ff020aaa124bda829a01856d46433e |
| institution | Directory Open Access Journal |
| issn | 1654-661X |
| language | English |
| last_indexed | 2024-12-20T08:13:35Z |
| publishDate | 2015-12-01 |
| publisher | Swedish Nutrition Foundation |
| record_format | Article |
| series | Food & Nutrition Research |
| spelling | doaj.art-78ff020aaa124bda829a01856d46433e2022-12-21T19:47:11ZengSwedish Nutrition FoundationFood & Nutrition Research1654-661X2015-12-015901910.3402/fnr.v59.2891628916Effect of MW-assisted roasting on nutritional and chemical properties of hazelnutsFatih Kalkan0Sai Kranthi Vanga1Yvan Gariepy2Vijaya Raghavan3Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, QC, CanadaDepartment of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, QC, CanadaDepartment of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, QC, CanadaDepartment of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, QC, CanadaIn order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under various roasting conditions. The hazelnuts roasted were then examined to determine the percent DPPH radical scavenging activity, antioxidant capacity, total phenolic content, resistant starch, non-resistant starch, total starch, and protein concentration. The roasting experiments were done using a completely randomized factorial arrangement of two roasting types by three roasting times (9, 15, and 21 min) by three roasting temperatures (70, 90, and 110°C) using three replications within each experiment. These roasting methods were found to yield significant differences in antioxidant capacity, total phenolic content, resistant starch, non-resistant starch, and protein concentration between MW and MW-assisted hot air roasting processes, while no difference was found in percent DPPH radical scavenging activity and total starch. The results obtained may be of great importance to the food research community and industrial hazelnut roasting technologies.http://www.foodandnutritionresearch.net/index.php/fnr/article/view/28916/44156microwave roastingmicrowave-assisted hot air roastingantioxidant activityresistant starchprotein concentration |
| spellingShingle | Fatih Kalkan Sai Kranthi Vanga Yvan Gariepy Vijaya Raghavan Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts Food & Nutrition Research microwave roasting microwave-assisted hot air roasting antioxidant activity resistant starch protein concentration |
| title | Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts |
| title_full | Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts |
| title_fullStr | Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts |
| title_full_unstemmed | Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts |
| title_short | Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts |
| title_sort | effect of mw assisted roasting on nutritional and chemical properties of hazelnuts |
| topic | microwave roasting microwave-assisted hot air roasting antioxidant activity resistant starch protein concentration |
| url | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/28916/44156 |
| work_keys_str_mv | AT fatihkalkan effectofmwassistedroastingonnutritionalandchemicalpropertiesofhazelnuts AT saikranthivanga effectofmwassistedroastingonnutritionalandchemicalpropertiesofhazelnuts AT yvangariepy effectofmwassistedroastingonnutritionalandchemicalpropertiesofhazelnuts AT vijayaraghavan effectofmwassistedroastingonnutritionalandchemicalpropertiesofhazelnuts |