Hazelnut as functional food component and fat replacer in fermented sausage.

It is intended to develop a fat substituted, low fat and functional fermented sausage by determining the effects of fat substitution (15, 30 and 45% ratio) with hazelnut paste in traditional fermented sucuks. The increase in fat substitution ratio increased the dry matter but decreased the fat and cholesterol content in hazelnut added sausages. Control samples cholesterol content were […]

Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils.

Antioxidant activities of different nut oils ranged from 11.43 (peanut) to 65.58% (pistachio) in cold pressed oils whereas in case of soxhlet extracted oils they were in the range of 11.32 (hazelnut) to 51.28% (pistachio). β-Carotene contents of oils obtained by cold pressing and soxhlet extraction changed between 7.53 (almond) and 13.58 µg/100 g (pistachio). The highest […]

Metabolite characterization of different palm date varieties and the correlation with their NO inhibitory activity, texture and sweetness.

The aim of this study was to examine the variation in metabolite constituents of five commercial varieties of date fruits; Ajwa, Safawi and Ambar which originated from Madinah, the Iranian Bam and Tunisian Deglet Noor. The differences of metabolome were investigated using proton nuclear magnetic resonance (1H NMR) spectroscopy combined with multivariate data analysis (MVDA). […]

Effects of packaging and pre-storage treatments on aflatoxin production in peanut storage under controlled conditions.

This study reports on aflatoxin production and peanut (Bailey's variety) quality, for four peanutpre-storage treatments; [(Raw clean (Raw-Cl), Raw inoculated with Aspergillus flavus NRRL 3357 (Raw-Inf), inoculated partially roasted but not-blanched (PRN-blanch); and inoculated partially roasted, blanched with discolored nuts sorted out (PR-blanched)]. All four treated samples were packaged in four different packaging systems [polypropylene woven sacks (PS), hermetic packs […]

Storage quality of walnut oil containing lycopene during accelerated oxidation.

The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of walnut oil. Walnut oil was extracted from Xinjiang walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 °C (Schaal […]

The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut.

Brazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian […]

Effect of mass on convective heat transfer coefficient during open sun drying of groundnut.

In this work, an attempt is made to study the effect of mass on convective heat transfer coefficient (CHTC) for open sun drying (OSD) of groundnut (Arachis hypogaea L.). Experiments were conducted during the month of May, 2016 in the climatic condition of Rohtak, India (28°54'0″N 76°34'0″E). Groundnut samples of 130 and 198 g were dried under OSD […]

Fatty acid profile of pecan nut oils obtained from pressurized n-butane and cold pressing compared with commercial oils.

This short note compares the chemical profile of pecan nut oil samples obtained from pressurized n-butane and cold pressing with two commercial oils. The conventional cold pressing technique yielded 58.9 wt%, while pressurized n-butane yielded from 53 to 65 wt%, being the highest yield at 55 °C, and pressure of 40 bar. The n-butane behaves nearly like a piston fluid within the experimental conditions […]

Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting.

In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 °C. The highest free fatty acid content […]

Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties.

Packing tissue between and around the kernel halves just turning brown (PTB) is a phenological indicator of kernel ripening at harvest in walnuts. The effect of three ripening stages (Pre-PTB, PTB and Post-PTB) on kernel quality characteristics, mineral composition, lipid characterization, sensory analysis, antioxidant and antibacterial activity were investigated in fresh kernels of indigenous numbered […]