Roasting of hazelnuts.: Role of oil in colour development and hydroxymethylfurfural formation

被引:78
作者
Fallico, B [1 ]
Arena, E [1 ]
Zappalà, M [1 ]
机构
[1] Univ Catania, DOFATA, I-95123 Catania, Italy
关键词
hazelnuts; browning; HMF; hexanal; sucrose;
D O I
10.1016/S0308-8146(02)00497-1
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The roles of oil, hexanal and sucrose were investigated in colour development and HMF formation during roasting of hazelnuts. The highest HMF levels and the deepest browning extension were in crushed hazelnuts and the lowest HMF and browning were in defatted or partially defatted samples. The addition of hexanal, at 175 degreesC, increased the HMF level. This was particularly evident in samples with sucrose. Moreover samples totally reintegrated in oil did not reach (after roasting) the same HMF level and colour as the corresponding crushed samples. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:569 / 573
页数:5
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