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Advisor(s)
Abstract(s)
The organoleptic and nutritional quality of hazelnuts during storage can be greatly influenced by environment conditions. The aim of this study was to evaluate the effect of moisture on the physicochemical characteristics of hazelnut kernels when stored under controlled conditions of temperature (25 °C) and different relative humidities (RH) (57.6, 68.9, and 78.6%). To obtain these RH in the hazelnut storage atmospheres, the salts NaBr, KI, and NH4Cl were used, respectively. The following properties were evaluated: moisture, water activity (aw), color, texture, and fat oxidative stability, both in the initial sample and after 1, 2, 4 and 6 months of storage. The results showed that there was a progressive increase over time in moisture and water activity, with growth being most pronounced from 4 months onwards. Moreover, hazelnuts stored at a RH of 78.6%, at 6 months of storage were completely spoiled, making their evaluation of impossible. The hardness and friability of the hazelnuts decreased over the storage time, with the differences being more pronounced for the samples subjected to higher RH. In general, the color of the skin and core of the fruits showed little variation over the storage time for all parameters evaluated (L*, a*, b*) and for all RH conditions tested. The hazelnuts stored at a RH of 78,6% could only be preserved until the 4th month, but presented low oxidative stability, being comparable to the hazelnuts with 6 months at RH of 57,6%, meaning that with a reduction of about 10% of RH it is possible to increase the oxidative stability about 2 months. Thus, it can be concluded that high relative humidities lead to a lower conservation of the quality characteristics of hazelnuts. Moreover, during the 6 months of storage the color of the fruits was little affected for the different RH tested, however all the other evaluated characteristics presented significant alterations, namely the texture and the oxidative stability of the fats.
Description
Keywords
Hazelnut Storage Relative humidity
Pedagogical Context
Citation
Correia, Paula; Filipe, Ana Filipa; Ferrão, Ana; Ramalhosa, Elsa; Guiné, Raquel P.F. (2022). Effect of moisture on the characteristics of hazelnut kernel during storage. In XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Branco
Publisher
Sociedade Portuguesa de Química