Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński)

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• 作者：Silvia Marzocchi^a ; ^{silvia.marzocchi4@unibo.it} ; Federica Pasini^b ; ^{federica.pasini5@unibo.it} ; Vito Verardo^c ; ^{vito.verardo@unibo.it} ; Hanna Ciemniewska-Żytkiewicz^d ; ^{hanna.ciemniewska@gmail.com} ; Maria Fiorenza Caboni^a ; ^b ; ^{maria.caboni@unibo.it} ; Santina Romani^a ; ^b ; ^{santina.romani2@unibo.it}
• 关键词：Hazelnut ; Roasting ; Tocopherols ; Phenolic compounds ; Volatile compounds
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：440-448
• 全文大小：663 K
• 卷排序：77

文摘

Different temperature/time roasting conditions were applied to hazelnuts. The phenolic content increased in all roasted samples. The hazelnuts roasted at 160 °C demonstrated a phenolic content 49.3% higher than ones roasted at 130 °C. In all samples α-tocopherol was the predominant tocol. In samples roasted at 130 °C and 160 °C were found 79 and 102 volatile compounds.