Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
| Autor: | Dario DONNO, Gabriele L. BECCARO, Gabriella M. MELLANO, Sara Di PRIMA, Massimiliano CAVICCHIOLI, Alessandro K. CERUTTI, Giancarlo BOUNOUS |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 31, Iss 4, Pp 390-400 (2013) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/390/2012-CJFS |
| Popis: | The influence of roasting temperature on the final quality of Piedmont hazelnut (cultivar Tonda Gentile delle Langhe) was evaluated. Sensory and colorimetric analyses were performed to define a quality profile of the fruit relating to the roasting technique parameters. Sensory analysis was conducted on roasted kernels through a trained panel. The effects of the different temperatures on colour were evaluated with two different techniques, colorimeter and scan-marker (scanner), in order to define the best method to individuate correlations between roasting temperature and colorimetric results. The quality traits of nuts roasted at different temperatures were compared: the samples roasted at lower temperature showed lighter colour; the hue values were higher in the roasted chopped nuts, while the chroma was higher in the paste samples. For both paste and chopped kernels a larger range of values was found in comparison with the results given by the colorimeter. As for the sensory analysis, we found that "hazelnut odour" varied significantly among the samples: this descriptor is able to significantly differentiate between different samples. Our study showed that the modulation temperature is a very important parameter with a strong influence on the characteristic roasted flavour and colour of the product. |
| Databáze: | Directory of Open Access Journals |
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