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Effect of moisture on the characteristics of hazelnut kernel during storage.

2022Conference object Open access
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dc.contributor.authorCorreia, Paula
dc.contributor.authorFilipe, A.
dc.contributor.authorFerrão, A. C.
dc.contributor.authorRamalhosa, E.
dc.contributor.authorGuiné, Raquel P. F.
dc.date.accessioned2022-12-09T11:37:20Z
dc.date.available2022-12-09T11:37:20Z
dc.date.issued2022
dc.description.abstractThe organoleptic and nutritional quality of hazelnuts during storage can be greatly influenced by environment conditions. The aim of this study was to evaluate the effect of moisture on the physicochemical characteristics of hazelnuts kernel when stored under controlled conditions of temperature (25 °C) and different relative humidity (57.6, 68.9, and 78.6%). To obtain these relative humidities (RH) in the hazelnut storage, the respective salts NaBr, KI, and NH4Cl were used. The following properties were evaluated: moisture, water activity (aw), color, texture, and fat oxidative stability, both in the initial sample and after 1, 2, 4 and 6 months of storage. The results showed that there was a progressive increase over time in moisture and water activity, with growth being most pronounced from 4 months onwards. Moreover, hazelnuts stored at a RH of 78.6%, at 6 months of storage were completely spoiled, making the evaluation of these hazelnuts impossible. The hardness and friability of the hazelnuts decreased over the storage time, with the differences being more pronounced for the samples subjected to higher RH. In general, the color of the skin and core of the fruits varied little over the storage time for all parameters evaluated (L*, a*, b*) and for all RH conditions tested. The hazelnuts stored at a RH of 78,6% can only be preserved until the 4th month, but presenting low oxidative stability, being comparable to the hazelnuts with 6 months at RH of 57,6%, meaning that with a reduction of about 10% of RH it is possible to increase the oxidative stability about 2 months. Thus, it can be concluded that high relative humidities lead to a lower conservation of the quality characteristics of hazelnuts. Moreover, during the 6 months of storage the color of the fruits was little affected for the different RH tested, however all the other evaluated characteristics presented significant alterations, namely the texture and the oxidative stability of the fats.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCorreia PMR, Filipe A, Ferrão AC, Ramalhosa E, Guiné R. (2022) Effect of moisture on the characteristics of hazelnut kernel during storage. In Livro de Resumos do XVI Encontro de Química dos Alimentos: Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar, Castelo Branco, pp. 104.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7442
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectMoisturept_PT
dc.subjecthazelnutpt_PT
dc.titleEffect of moisture on the characteristics of hazelnut kernel during storage.pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.startPage104pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentospt_PT
person.familyNameCorreia
person.familyNamede Pinho Ferreira Guiné
person.givenNamePaula
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0

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