Fungi Associated with and Influence of Moisture on Development of Kernel Mold of Hazelnut.
Kernel mold on hazelnuts is defined by the United States Department of Agriculture, U.S.A., as any visible fungal growth either on the outside or inside of the kernel. Only one yeast and one filamentous fungus have been associated with kernel mold of hazelnut in Oregon. In this report, fungi were isolated from kernels with mold and identified using morphological and molecular characters. Penicillium spp. were isolated most often from […]
The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread.
The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking, deshelling, oven drying, and sieving whole walnuts. The wheat flour was supplemented with walnut flour by 0, 20, 30, 40, and 50% of the total amount. Standard procedures […]
Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization.
This study was conducted to investigate the effect of salt content during radio-frequency (RF) heating on rate of temperature increase, dielectric properties (DPs), and reduction of pathogens in pistachios. Also, the effect of RF heating on pistachio quality of varying salt content was determined. Pistachios of different salt content (0, 100, and 330 mg sodium/serving) were inoculated with Salmonella […]
Effect of refining on bioactive composition and oxidative stability of hazelnut oil.
In this study, the effect of refining process on the content of phytochemicals, antioxidant capacity and oxidative stability of hazelnut oil was investigated. The oil samples were taken at the consecutive steps of hazelnut refining process and analyzed for some compositional properties along with the antioxidant capacity and oxidative stability. The results have shown that, carotenoid content of the hazelnut oil […]
Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes.
The quality of packaged dried foods depends on storage conditions and is determined largely by the initial gas composition inside and the transference through the container. The aim of this work was to analyze the O₂ and CO₂ concentrations within the internal atmosphere of the packaging. In this study, dried apricots and raisins were packaged in glass jars and polypropylene […]
Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts.
This study was conducted to validate a commercial nut muffin baking process and to compare the survival of a 7-serovar Salmonella cocktail when contaminated via inoculated flour or walnuts. Enriched wheat flour or walnut pieces were mist inoculated with the Salmonella cocktail and dried back to the pre-inoculation weight, resulting in a Salmonella population level of […]
Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
Microwave, oven, and oil roasting of almonds were used to promote almond flavor and color formation. Raw pasteurized almonds were roasted in a microwave for 1 to 3 min, in an oven at 177 °C for 5, 10, 15, and 20 min; and at 135 and 163 °C for 20 min, and in oil at […]
Optimization of a headspace SPME GC–MS methodology for the analysis of processed almond beverages.
Optimization of a headspace–solid phase microextraction (HS-SPME) technique for analyzing the volatile profile of almond beverages was performed. An ultra-high temperature (UHT)-treated almond beverage prepared at the pilot plant was used as a model for this kind of vegetable beverage. For the analysis a 2-mL almond beverage, aliquot was used in the presence of salt […]
Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. Var. Tonda Romana) induced by roasting.
Application of a comparative aroma extract dilution analysis on aroma distillates isolated from either raw Italian hazelnuts or a roasted hazelnut material produced thereof revealed 37 odor-active compounds in the raw nuts, whereas 46 aroma compounds were detected in the roasted nut material. 2-Methoxy-3-isopropylpyrazine and 2-methoxy-3,5-dimethylpyrazine as well as 5-methyl-4-heptanone predominated with the highest flavor […]
Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
Natural (raw) and roasted hazelnuts were compared for their differences in volatile components and sensory responses. A total of 79 compounds were detected in both hazelnuts, of which 39 (27 positive, 5 tentative, and 7 unknown) were detected in natural hazelnut and 71 (40 positive, 14 tentative, and 17 unknown) were detected in roasted hazelnut. […]