Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation
Yükleniyor...
Dosyalar
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The roasting process plays a key role in hazelnut oil production. The optimal roasting conditions for Delisava and Kara FA +/- ndA +/- k hazelnut cultivars were studied using response surface methodology (RSM). The maximum oil content and minimum values of peroxide value (PV), conjugated diene (K (232)), conjugated triene (K (270)) values of Delisava and Kara FA +/- ndA +/- k hazelnut cultivars were used to estimate the production of high-quality oils. The optimal roasting temperature and time for Delisava and Kara FA +/- ndA +/- k hazelnuts were 114.24 A degrees C for 27.21 min and 123.43 A degrees C for 22.12 min, respectively. Optimal oils were subjected to accelerated oxidation tests (Schaal oven test at 60 A degrees C) and photooxidation at daylight. Under thermal conditions, Kara FA +/- ndA +/- k oil possesses higher oxidative stability than Delisava oil according to PV, K (232) and K (270) values. Under photooxidation conditions, an opposite trend was noted when Kara FA +/- ndA +/- k oil exhibited lower oxidative stability in comparison with Delisava oil.
Açıklama
Anahtar Kelimeler
Response surface methodology, Delisava, Kara fındık, Optimization, Accelerated oxidation
Kaynak
European Food Research And Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
242
Sayı
12
