Microstructural changes in hazelnuts during roasting

Date

2003-01-01

Author

Saklar, S
Ungan, S
Katnas, S

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

43
views

0
downloads

The microstructure of raw and roasted hazelnuts was investigated with light microscopy (LM). Tissue sections were fixed chemically using a mixture of formaldehyde, glutaraldehyde and buffer. Polyester was used as a resin. Thin sections were prepared by using a grinding method. Thermal changes in the microstructure developed gradually with increasing air temperature, air velocity and roasting time. Roasting led to some degree of cell wall separation and intercellular spaces, partial disruption of cytoplasmic network, swollen and aggregated protein bodies. These changes were observed in the microstructure of extremely liked quality of hazelnuts (roasted at 165 degreesC, 1 m/s. 25 min.). Due to the increase in the volume of intercellular spaces, crispness and crunchiness of roasted hazelnuts were increased.

Subject Keywords

Microstructure, Hazelnut, Roasting, Texture, Light microscopy, Thin sections, Fixation

URI

https://hdl.handle.net/11511/66638

Journal

FOOD RESEARCH INTERNATIONAL

DOI

https://doi.org/10.1016/s0963-9969(02)00103-5

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effects of microwave frying and different flour types addition on the microstructure of batter coatings Barutcu, Isil; Şahin, Serpil; Şümnü, Servet Gülüm (2009-12-01) In this study, the influences of microwave frying and various flour types on microstructure of batter coatings were investigated. Control batter formulation contained only wheat and corn flour. To determine the effects of different flour types, 30% of the corn and wheat flour mix was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70%) power level for 1.5 min after bringing the oil temperature to 180 +/- 1 degrees C. Samples were also fried in a conventional frye...
Optimization of microwave- infrared roasting of hazelnut Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01) In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...
Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment AKYOL, Cagdas; Alpas, Hami; Bayındırlı, Alev (Springer Science and Business Media LLC, 2006-12-01) The efficiency of high hydrostatic pressure (HHP) with the combination of mild heat treatment on peroxidase (POD) and lipoxygenase (LOX) inactivation in carrots, green beans, and green peas was investigated. In the first part of the study, the samples were pressurized under 250-450 MPa at 20-50 degrees C for 15-60 min. In the second part, two steps treatments were performed as water blanching at 40-70 degrees C for 15 and 30 min after pressurization at 250 MPa and 20 degrees C for 15-60 min. Carrot POD was ...
Effects of microwave cooking on fish quality Şahin, Serpil; Şümnü, Servet Gülüm (2001-01-01) Changes in tenderness, unit proteolytic activity, protein denaturation and fatty acid content of trout (Onchorhyncus mykiss) cooked in microwave oven for different time-power combinations were studied and the relationship between protein denaturation and textural changes was investigated. Trout was cooked in the microwave oven at 20, 40 and 60% powers for 10, 20, 30, 40 s. As a control uncooked fish was used. Proteolysis was controlled by using microwave energy. Texture degradation due to proteolytic enzyme...
Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens Demirkesen, Ilkem; Şümnü, Servet Gülüm; Şahin, Serpil (2013-07-01) In this study, the effects of chestnut flour and xanthan-guar gum blend-emulsifier DATEM mixture addition on macro- and microstructure of rice breads baked in conventional and infrared-microwave combination ovens were investigated by using the images obtained by a scanner and scanning electron microscopy (SEM). Pore area fraction, pore size distribution, and roundness values of pores were determined. The highest pore area fraction values were obtained in breads prepared by replacement of 46 % of rice flour ...

Citation Formats

S. Saklar, S. Ungan, and S. Katnas, “Microstructural changes in hazelnuts during roasting,” FOOD RESEARCH INTERNATIONAL, pp. 19–23, 2003, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/66638.