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Evaluation of some physical and chemical properties of hazelnuts

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dc.contributor.authorGuiné, Raquel
dc.contributor.authorRodrigues, Cláudia
dc.contributor.authorCorreia, Paula
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2019-08-28T14:17:31Z
dc.date.available2019-08-28T14:17:31Z
dc.date.issued2019
dc.description.abstractIn this work were evaluated some physical and chemical properties of hazelnuts from two varieties (Buttler and Longa), namely colour, texture and density at the physical level and moisture, total fat, fat oxidation, ash, protein and crude fibre as concerns the chemical composition, following established procedures. The results obtained showed that the colour of the hazelnuts varied according to the point of measurement and also depending on the variety, being the Longa clearer in all points except for the core, in which the colour was equal to Butler. Regarding texture, the Butler was harder in the shell but softer in the core as compared to Longa, which in turn showed higher friability. Regarding density, no visible differences were found between varieties, but the bulk density was naturally lower than the true density in all cases, i.e., for measurements made with and without the shell, respectively. The moisture content was higher for Butler variety, 7.13%, and this also had the highest water activity. The fat content was high, as expected, around 60% in both cases, and the time for fat oxidation was lower for the Butler variety, thus indicating a lower stability to oxidative degradation. The ash content was higher for Longa variety, which was also richer in terms of protein, 15.60 %. The fibre content, however, was higher for Butler variety, 11.11%.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, R.P.F., Rodrigues, C., Correia P.M.R., & Ramalhosa, E. (2019). Evaluation of some physical and chemical properties of hazelnuts. In K. Petrotos & S. Leontopoulos (Eds.), Book of Abstracts of 4th FaBE 2019 - International Conference on Food and Biosystems Engineering (pp. 34-41). Crete island, Greece: University of Thessaly.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/5607
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://fabe.gr/images/fabe_2019/fabe-2019-proceedings.pdfpt_PT
dc.subjectChemical compositionpt_PT
dc.subjectNutpt_PT
dc.subjectColourpt_PT
dc.subjectTexturept_PT
dc.subjectDensitypt_PT
dc.titleEvaluation of some physical and chemical properties of hazelnutspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCreta, Gréciapt_PT
oaire.citation.titleFABE 2019: Food and Biosystems Engineering Conferencept_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameCorreia
person.familyNameRamalhosa
person.givenNameRaquel
person.givenNamePaula
person.givenNameElsa
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0003-2503-9705
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id6602978189
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication5979bd98-5233-423b-9b46-9c474b8e7b5e
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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