Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts
Sammanfattning
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.