Research Article
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Effect of drying methods on the sensory attributes of hazelnut cultivars in different sizes throughout the storage

Year 2022, Volume: 4 Issue: 2, 69 - 75, 31.12.2022
https://doi.org/10.53663/turjfas.1211263

Abstract

The main aim of this study was to evaluate the effect of nut sizes and drying methods on the sensory attributes of hazelnut cultivars (Corylus avellana L. cvs. Çakıldak, Palaz and Tombul) during the storage. Shelled hazelnut were dried under sun, shadow at room conditions and cold dried at 2 °C and 7 °C and stored at 20±5 °C and 80±5 % relative humidity. Evaluation of sensory attributes was carried out quarterly (harvest, 3, 6, and 9 months). In the Çakıldak cultivar (in 16 mm size), the odor of cold-dried hazelnuts at 2°C was higher than other drying methods in the last two measurements. It was observed that shadow-dried hazelnuts and at 7°C cold, dried hazelnuts had lower rancidity. No significant effect of drying methods was observed on the cultivars' flavor, firmness and color. As a result, it is revealed that drying methods have an effect on the rancidity in hazelnut kernels during storage.

References

  • Akçin, Y., & Bostan, S. Z. (2019). Farklı sulama programlarının ‘Tombul’fındık çeşidinde depolama süresince su aktivitesine etkisi. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi, 5(2), 308-313.
  • Aktaş, M., Ceylan, İ., & Doğan, H. (2004). Güneş enerjili kurutma sistemlerinin fındık kurutulmasına uygulanabilirliği. Technology, 7(3-4), 557-564.
  • Balık, H.İ., Kayalak Balık, S., Beyhan, N., & Erdoğan, V. (2016). Hazelnut Cultivars. Klasmat Matbaacılık, Trabzon, Turkey, 96 pp.
  • Borompichaichartkul, C., Luengsode, K., Chinprahast, N., & Devahastin, S. (2009). Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process. Journal of Food engineering, 93(3), 348-353.
  • Bostan, S. Z. (2000). A research on some important quality characteristics of hazelnut cultivars in different drying grounds. (Turkey). Journal of Ataturk Central Horticultural Research Institute, 28(1-2), 73-78.
  • Bostan, S. Z., & Güler, S. K. (2016). Kabuklu olarak depo edilen bazı fındık çeşitlerinde kalite değişimleri. Bahçe, 45(2), 41-53.
  • Ceylan, İ., & Aktaş, M. (2008). Isı pompası destekli bir kurutucuda fındık kurutulması. Gazi Üniversitesi Mühendislik Mimarlık Fakültesi Dergisi, 23(1), 215-222.
  • Chen, C., Venkitasamy, C., Zhang, W., Deng, L., Meng, X., & Pan, Z. (2020). Effect of step-down temperature drying on energy consumption and product quality of walnuts. Journal of Food Engineering, 285, 110105
  • Chen, L., Subbiah, J., Jones, D., Zhao, Y., & Jung, J. (2021). Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality. Innovative Food Science & Emerging Technologies, 67, 102555.
  • Demirci Ercoşkun, T. (2009). Bazı işlenmiş fındık ürünlerinin raf ömrü üzerine araştırmalar. Doctoral dissertation, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Bahçe Bitkileri Anabilim Dalı, (Ankara).
  • Fennema, O. (1985). Chemical changes in food during processing—an overview. Chemical changes in food during processing, 1-16.
  • Ghazanfari, A., Tabil Jr, L., & Sokhansanj, S. (2003). Evaluating a solar dryer for in-shell drying of split pistachio nuts. Drying Technology, 21(7), 1357-1368.
  • Güler, S. K., Bostan, S. Z., & Çon, A. H. (2017). Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels. Postharvest Biology and Technology, 123, 12-21.
  • Hürdoğan, E., Kaşka, Ö., Yılmaz, T., & Büyükalaca, O. (2013). düşük sıcaklıkta gıda kurutmak için güneş enerjisi destekli desisif bir kurutma sisteminin uygulanabilirliğinin araştırılması. 11. Ulusal Tesisat Mühendisliği Kongresi, 17-20 Nisan 2013, İzmir, s. 875-883.
  • Kader, A. A., Heintz, C. M., Labavitch, J. M., & Rae, H. L. (1982). Studies Related to the Description and Evaluation of Pistachio Nut Quality1. Journal of the American Society for Horticultural science, 107(5), 812-816.
  • Kashani Nejad, M., Tabil, L. G., Mortazavi, A., & Safe Kordi, A. (2003). Effect of drying methods on quality of pistachio nuts. Drying Technology, 21(5), 821-838.
  • Mokhtarian, M., Tavakolipour, H., & Ashtari, A. K. (2017). Effects of solar drying along with air recycling system on physicochemical and sensory properties of dehydrated pistachio nuts. LWT, 75, 202-209.
  • Noguera‐Artiaga, L., Salvador, M. D., Fregapane, G., Collado‐González, J., Wojdyło, A., López‐Lluch, D., & Carbonell‐Barrachina, Á. A. (2019). Functional and sensory properties of pistachio nuts as affected by cultivar. Journal of the Science of Food and Agriculture, 99(15), 6696-6705.
  • Qu, Q., Yang, X., Fu, M., Chen, Q., Zhang, X., He, Z., & Qiao, X. (2016). Effects of three conventional drying methods on the lipid oxidation, fatty acids composition, and antioxidant activities of walnut (Juglans regia L.). Drying Technology, 34(7), 822-829.
  • Tu, X. H., Wu, B. F., Xie, Y., Xu, S. L., Wu, Z. Y., Lv, X., Wei, F., Du L. Q., & Chen, H. (2021). A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties. Food science & nutrition, 9(3), 1688-1697.
  • Turan, A. (2019). Kurutma yöntemlerinin fındığın fiziksel özellikleri üzerine etkisi. Anadolu Tarım Bilimleri Dergisi, 34(3), 296-303.
  • Turan, A., & İslam, A. (2016). Çakıldak fındık çeşidinde kurutma ortamları ve muhafaza süresine bağlı olarak meydana gelen değişimler. Ordu Üniversitesi Bilim ve Teknoloji Dergisi, 6(2), 272-285.
  • Turan, A., & İslam, A. (2019). Tombul fındık çeşidinde yağ oksidasyonunu azaltacak kurutma yönteminin belirlenmesi. Gıda, 44(4), 563-575.
  • Wang, W., Wang, W., Wang, Y., Yang, R., Tang, J., & Zhao, Y. (2020). Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona). Journal of Food Engineering, 279, 109956.
  • Wu, B., Pan, Z., Qu, W., Wang, B., Wang, J., & Ma, H. (2014). Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices. LWT-Food Science and Technology, 57(1), 90-98.
  • Xiao, H. W., Pan, Z., Deng, L. Z., El-Mashad, H. M., Yang, X. H., Mujumdar, A. S., Gao, Z. J., & Zhang, Q. (2017). Recent developments and trends in thermal blanching–A comprehensive review. Information Processing in Agriculture, 4(2), 101-127.
Year 2022, Volume: 4 Issue: 2, 69 - 75, 31.12.2022
https://doi.org/10.53663/turjfas.1211263

Abstract

References

  • Akçin, Y., & Bostan, S. Z. (2019). Farklı sulama programlarının ‘Tombul’fındık çeşidinde depolama süresince su aktivitesine etkisi. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi, 5(2), 308-313.
  • Aktaş, M., Ceylan, İ., & Doğan, H. (2004). Güneş enerjili kurutma sistemlerinin fındık kurutulmasına uygulanabilirliği. Technology, 7(3-4), 557-564.
  • Balık, H.İ., Kayalak Balık, S., Beyhan, N., & Erdoğan, V. (2016). Hazelnut Cultivars. Klasmat Matbaacılık, Trabzon, Turkey, 96 pp.
  • Borompichaichartkul, C., Luengsode, K., Chinprahast, N., & Devahastin, S. (2009). Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process. Journal of Food engineering, 93(3), 348-353.
  • Bostan, S. Z. (2000). A research on some important quality characteristics of hazelnut cultivars in different drying grounds. (Turkey). Journal of Ataturk Central Horticultural Research Institute, 28(1-2), 73-78.
  • Bostan, S. Z., & Güler, S. K. (2016). Kabuklu olarak depo edilen bazı fındık çeşitlerinde kalite değişimleri. Bahçe, 45(2), 41-53.
  • Ceylan, İ., & Aktaş, M. (2008). Isı pompası destekli bir kurutucuda fındık kurutulması. Gazi Üniversitesi Mühendislik Mimarlık Fakültesi Dergisi, 23(1), 215-222.
  • Chen, C., Venkitasamy, C., Zhang, W., Deng, L., Meng, X., & Pan, Z. (2020). Effect of step-down temperature drying on energy consumption and product quality of walnuts. Journal of Food Engineering, 285, 110105
  • Chen, L., Subbiah, J., Jones, D., Zhao, Y., & Jung, J. (2021). Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality. Innovative Food Science & Emerging Technologies, 67, 102555.
  • Demirci Ercoşkun, T. (2009). Bazı işlenmiş fındık ürünlerinin raf ömrü üzerine araştırmalar. Doctoral dissertation, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Bahçe Bitkileri Anabilim Dalı, (Ankara).
  • Fennema, O. (1985). Chemical changes in food during processing—an overview. Chemical changes in food during processing, 1-16.
  • Ghazanfari, A., Tabil Jr, L., & Sokhansanj, S. (2003). Evaluating a solar dryer for in-shell drying of split pistachio nuts. Drying Technology, 21(7), 1357-1368.
  • Güler, S. K., Bostan, S. Z., & Çon, A. H. (2017). Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels. Postharvest Biology and Technology, 123, 12-21.
  • Hürdoğan, E., Kaşka, Ö., Yılmaz, T., & Büyükalaca, O. (2013). düşük sıcaklıkta gıda kurutmak için güneş enerjisi destekli desisif bir kurutma sisteminin uygulanabilirliğinin araştırılması. 11. Ulusal Tesisat Mühendisliği Kongresi, 17-20 Nisan 2013, İzmir, s. 875-883.
  • Kader, A. A., Heintz, C. M., Labavitch, J. M., & Rae, H. L. (1982). Studies Related to the Description and Evaluation of Pistachio Nut Quality1. Journal of the American Society for Horticultural science, 107(5), 812-816.
  • Kashani Nejad, M., Tabil, L. G., Mortazavi, A., & Safe Kordi, A. (2003). Effect of drying methods on quality of pistachio nuts. Drying Technology, 21(5), 821-838.
  • Mokhtarian, M., Tavakolipour, H., & Ashtari, A. K. (2017). Effects of solar drying along with air recycling system on physicochemical and sensory properties of dehydrated pistachio nuts. LWT, 75, 202-209.
  • Noguera‐Artiaga, L., Salvador, M. D., Fregapane, G., Collado‐González, J., Wojdyło, A., López‐Lluch, D., & Carbonell‐Barrachina, Á. A. (2019). Functional and sensory properties of pistachio nuts as affected by cultivar. Journal of the Science of Food and Agriculture, 99(15), 6696-6705.
  • Qu, Q., Yang, X., Fu, M., Chen, Q., Zhang, X., He, Z., & Qiao, X. (2016). Effects of three conventional drying methods on the lipid oxidation, fatty acids composition, and antioxidant activities of walnut (Juglans regia L.). Drying Technology, 34(7), 822-829.
  • Tu, X. H., Wu, B. F., Xie, Y., Xu, S. L., Wu, Z. Y., Lv, X., Wei, F., Du L. Q., & Chen, H. (2021). A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties. Food science & nutrition, 9(3), 1688-1697.
  • Turan, A. (2019). Kurutma yöntemlerinin fındığın fiziksel özellikleri üzerine etkisi. Anadolu Tarım Bilimleri Dergisi, 34(3), 296-303.
  • Turan, A., & İslam, A. (2016). Çakıldak fındık çeşidinde kurutma ortamları ve muhafaza süresine bağlı olarak meydana gelen değişimler. Ordu Üniversitesi Bilim ve Teknoloji Dergisi, 6(2), 272-285.
  • Turan, A., & İslam, A. (2019). Tombul fındık çeşidinde yağ oksidasyonunu azaltacak kurutma yönteminin belirlenmesi. Gıda, 44(4), 563-575.
  • Wang, W., Wang, W., Wang, Y., Yang, R., Tang, J., & Zhao, Y. (2020). Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona). Journal of Food Engineering, 279, 109956.
  • Wu, B., Pan, Z., Qu, W., Wang, B., Wang, J., & Ma, H. (2014). Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices. LWT-Food Science and Technology, 57(1), 90-98.
  • Xiao, H. W., Pan, Z., Deng, L. Z., El-Mashad, H. M., Yang, X. H., Mujumdar, A. S., Gao, Z. J., & Zhang, Q. (2017). Recent developments and trends in thermal blanching–A comprehensive review. Information Processing in Agriculture, 4(2), 101-127.
There are 26 citations in total.

Details

Primary Language English
Subjects Agronomy
Journal Section Research Articles
Authors

Kader Sali 0000-0002-4969-5232

Burhan Öztürk 0000-0002-0867-3942

Mithat Akgün 0000-0002-5514-1236

Umut Ateş 0000-0002-8050-0616

Publication Date December 31, 2022
Submission Date November 28, 2022
Acceptance Date December 8, 2022
Published in Issue Year 2022 Volume: 4 Issue: 2

Cite

APA Sali, K., Öztürk, B., Akgün, M., Ateş, U. (2022). Effect of drying methods on the sensory attributes of hazelnut cultivars in different sizes throughout the storage. Turkish Journal of Food and Agriculture Sciences, 4(2), 69-75. https://doi.org/10.53663/turjfas.1211263

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