Hazelnut Kernel Size and Industrial Aptitude

Agusti Romero-Aroca,Valerio Cristofori,Mercè Rovira,Cristian Silvestri

doi:10.3390/agriculture11111115

Agusti Romero-Aroca, Valerio Cristofori + Show 2 more

Open Access

https://doi.org/10.3390/agriculture11111115

Copy DOI

Abstract

Kernel size is the main hazelnut quality parameter for the consumption market. However, industrial purposes are the main destination for the main hazelnut cultivars. This work aims to identify industrial aptitude relationships to kernel size, and qualitative nut and kernel traits eligible to enhance hazelnut’s commercial value. The qualitative hazelnut traits of cv “Negret” and “Pauetet” were assessed via in-shell and shelled nut sizes for two years. In-shell hazelnuts were tested for weight, shape, percent kernel, yield and shell thickness. Kernels were measured for shape, weight, roasting aptitude, skin color, moisture content and water activity, free acidity, fat content, crude protein, total sugars, minerals, fatty acid composition, α-tocopherol and oil stability. In-shell hazelnut traits significantly differed between cultivars, sizes and storage period. Shell thickness and nut roundness increased almost linearly with nut caliber, whereas kernel percentage decreased. Kernel roundness increased linearly with caliber. The blanching and roasting aptitude of “Negret” increased linearly with caliber, whereas no significant trend was observed for “Pauetet”. Significant differences between cultivars were confirmed for water activity, oil acidity and skin color. Regarding chemical composition, fat content increased linearly with caliber in both cultivars, and α-tocopherol followed the same trend in “Negret”. The sugar content tended to decrease with caliber, whereas crude protein, fiber and minerals did not show any significant relationship with kernel size. Unsaturated and polyunsaturated fatty acids fitted to linear models related to caliber, showing differences between cultivars. Unsaturated fatty acids increased with caliber, whereas polyunsaturated fatty acids decreased, and the oil stability increased linearly with kernel size. These results show that some hazelnut key traits change significantly with kernel size. The linear models presented could be a powerful tool for the confectionery industry to modulate the industrial value of given hazelnut batches.

Highlights

Hazelnuts are considered a typical food of the Mediterranean diet, and their acceptance is growing in the international market [1]
The relationship among hazelnut cultivar, roasting intensity and consumer acceptability was analyzed by Romero et al [11], while the kinetics of color change during the roasting process was described by Demir et al [12]
This work aimed to study if industrial aptitude is related to kernel size, which parameters are the most variable and how to improve grading strategies to enhance the commercial value of hazelnut

Summary

Introduction

Hazelnuts are considered a typical food of the Mediterranean diet, and their acceptance is growing in the international market [1]. Since many confectionery applications use roasted hazelnuts, this process is one of the most studied. The relationship among hazelnut cultivar, roasting intensity and consumer acceptability was analyzed by Romero et al [11], while the kinetics of color change during the roasting process was described by Demir et al [12]. The microstructural changes that happen during roasting were studied by Saklar et al [13]. All these studies describe the interaction between processing conditions and some chemical compounds of hazelnuts. There is available information about hazelnut characteristics and composition from many countries, such as Italy [14,15,16], Spain [2,17], USA [18], Turkey [19], Poland [20,21,22,23] and other European countries [24,25]

Objectives

Methods

Results

Conclusion