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Advisor(s)
Abstract(s)
The nutritional and organoleptic quality of hazelnuts can be greatly influenced by
storage conditions. The aim of this study was to evaluate the effect of vacuum packaging and
raffia bags on the physicochemical characteristics of hazelnuts, both in shelled and unshelled
(kernel) fruits when stored under controlled conditions of temperature (25ºC) and relative
humidity (65%), simulating the average annual conditions of a tropical country. The following
properties were evaluated: moisture, water activity (aw), color and fat oxidative stability, both
in the initial sample and also after 6 and 12 months of storage. After 6 months, the gradual
degradation of the shelled and without shell (kernel) hazelnuts stored in the raffia bags was
clear and they were completely damaged at the end of 12 months of storage. There was a
decrease in the initial values of water activity and moisture content (being 0.76 and 8.1%
respectively) in the first 6 months of storage. The aw varied significantly after 6 months,
between 0.60 and 0.71 in the samples packed in raffia. The moisture of vacuum packed fruits
decreased from 6 to 12 months, reaching values between 4.3% and 4.8%. As far as color is
concerned, there were generally no significant variations in the L *, a * and b* coordinates
during storage in the hazelnut shell or kernel. Fat stability decreased over the shelf life, with a
marked decrease in the first 6 months for hazelnuts in raffia bags and after 6 months for
vacuum packed ones, with vacuum packed hazelnuts showing higher oxidative stability. From
this study it can be concluded that vacuum packaging allows the best preservation of
hazelnuts, with color being the least affected property. Both packaging and length of storage
influence the quality of the hazelnuts.
Description
Keywords
Hazelnut moisture conservation plastic
Citation
Correia PMR, Filipe AM, Ramalhosa E, Guiné R. (2020) Hazelnut Storage at Controlled Conditions with Different Packaging Materials. In Abstract book of 11th International Conference on Biotechnology and Food Science (ICBFS 2020) & 7th International Conference on Food Security and Nutrition (ICFSN 2020), Amsterdão, Holanda, pp. 38.