Abstract
Hazelnuts were lye peeled and the peeling time (2–12 min), temperature (63–97°C) and NaOH concentration (40–140 g NaOH kg –1 peeling solution) effects on peeling and quality were investigated. Increases in both temperature and concentration of lye solution led to a decrease in peeling time. Moisture content of samples were changed significantly ( P –1 peeling solution, 94.9°C and 2.9 min peeling time. This combination resulted in peeling > 98%, 0.45 mm penetration depth, 7.1 g titratable NaOH kg –1 and a Hunter-L value of 52.93. The quality parameters of peeled hazelnuts at this given combination, such as protein, oil, free fatty acid, ash contents, peroxide number and L values showed no significant change if compared with untreated control samples.
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