EFFECT OF BLANCHING ON STORAGE STABILITY OF HAZELNUT MEAL

被引：7

作者：

Cam, Sehriban ^{[1
]}

Kilic, Meral ^{[1
]}

机构：

[1] Istanbul Tech Univ, Fac Chem & Met Engn, Dept Food Engn, TR-34469 Istanbul, Turkey

来源：

JOURNAL OF FOOD QUALITY | 2009年 / 32卷 / 03期

关键词：

CORYLUS-AVELLANA L; SHELF-LIFE; TEMPERATURE; VARIETIES;

D O I：

10.1111/j.1745-4557.2009.00254.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Influence of blanching on storage stability of hazelnut meal was investigated under accelerated storage conditions. Meals were obtained from unblanched and blanched hazelnut kernels, and stored at a relative humidity of 60% at 30C for 50 days. Total free fatty acid content, concentrations of individual free fatty acids, peroxide value and oil stability index were measured in the hazelnut meal samples during storage. No significant difference was found between peroxide values of the samples, however, the values of both samples increased during storage time. The concentrations of free fatty acids increased because of the activity of lipase in both meals, but the levels were lower in the blanched sample. Oil stability index of the unblanched sample was lower than that of the blanched sample. Blanching treatment was found to improve the oxidative stability of hazelnut meal, possibly because of partial inactivation of deteriorative enzymes.

引用

页码：369 / 380

页数：12

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