Hazelnut Processing Research Articles

Potential use of hazelnut (Corylus avellana L.) shell powder in muffin production by partial substitution of wheat flour: Color, bioactive, textural, and sensory properties

In this study, different muffin samples were produced by substituting 0, 5, and 10% (w:w) hazelnut shell powder (HSP) into wheat flour and their color, bioactive, textural and sensory properties were determined. The results showed that both total phenolic content and DPPH radical scavenging activity did not change with the addition of HSP to the muffin formulation. Upon enrichment of muffins with HSP, L* and b* color values of muffins decreased in both crumb and crust, while a* values increased in crumb and decreased in crust. The more HSP used in the muffins, the more visible pore formation was determined. Textural analysis revealed that hardness, gumminess, chewiness values decreased while the springiness, cohesiveness and resilience values increased as the amount of HSP increased in the muffin formulation. The partial substitution of wheat flour with 5% (w:w) HSP received the highest crust, crumb, chewiness, taste/aroma and overall acceptability scores by the panelists. Overall, HSPs, which are a waste and by-product of hazelnut processing, can be successfully used in fiber-rich muffin production, both expanding their potential areas of use and contributing to their economic value.

Savurmalı Fındık Kırma Makinesinde Dönme Hızının Enerji Tüketimi, Kırma Verimi ve İç Fındık Kalitesi Üzerine Etkilerinin Belirlenmesi

In this study, the effects of different hazelnut varieties and impeller velocities on energy consumption, hazelnut cracking efficiency and kernel quality in the centrifugal hazelnut cracking method were examined. Giresun Quality Tombul, Levant Quality Çakıldak and Kara hazelnuts, which are important Turkish hazelnut varieties, were selected as the study material. A centrifugal type machine, which does not require grading, crackes with the help of a rotating impeller, and has a crushing capacity of 100 kg per hour, was used as the experimental device. The study was carried out at 4 different fan rotation speeds: 350, 750, 1100 and 1450 rpm. According to the study results, although it is resulted that each hazelnut varieties different behaviors at different impeller velocities, it can be said that the optimum benefit is achieved at 1100 rpm. The results of the article emphasize that equipment adjustments and the development of hazelnut variety-specific processing strategies are important in optimizing cracking and parted rates in the hazelnut processing process. This study can serve as a basis for studies aimed at contributing to efficiency and quality improvements in the hazelnut processing industry.

Optimizing phosphine fumigation efficiency in hazelnut industry: Determining optimal exposure time for stored product pest control

Hazelnut, as with many other stored products, are susceptible to infestation by a variety of stored insect pests. Phosphine fumigation is a widely used method to control pests in stored products, including hazelnut kernels. This study aimed to determine the optimal exposure time for phosphine fumigation for management of stored product pests in hazelnuts. Four treatments with different exposure times (3, 4, 5, and 6 days) were conducted using various development stages of Oryzaephilus surinamensis (L.) (Coleoptera: Silvanidae), Tribolium confusum Jaqcquelin du Val, (Coleoptera: Tenebrionidae), Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), Ephestia kuehniella Zeller (Lepidoptera: Pyralidae), and Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae) together with the control group. The trials were conducted in a commercial chamber of a hazelnut processing facility. The insects were placed in plastic containers within jute sacks filled with hazelnuts, fumigations were done under gas-proof sheet and the survival rate was assessed after treatments. The results showed that a 3-day exposure period was sufficient to fully eradicate the pupal and adult stages of O. surinamensis. For T. castaneum, 100% mortality was achieved in both larvae and adults from 3 days of exposure, but the pupal stage required at least 5 days. For T. confusum, all larvae and adults died in all exposure periods, but the pupal stage required at least 4 days. In the case of the moth species, a 100% mortality rate was achieved in the larval and pupal stages of both E. kuehniella and P. interpunctella at all exposure periods. The mortality rate of E. kuehniella eggs was 99% after 3 and 4 days of exposure, and a fumigation period of 5 days was required to control the entire population. However, only 67% of P. interpunctella eggs were controlled after 3 days of exposure. The time and stage factors were found to be significant in the egg stage of P. interpunctella. The results suggest that a 5-day exposure period is the most effective for controlling tested stored product pests in hazelnuts.

Polymeric Patches Based on Chitosan/Green Clay Composites and Hazelnut Shell Extract as Bio-Sustainable Medication for Wounds.

Hazelnut shells, the main waste deriving from hazelnut processing, represent an interesting source of active molecules useful in pharmaceutics, although they have not yet been examined in depth. A hydrosoluble extract (hazelnut shell extract, HSE) was prepared by the maceration method using a hydroalcoholic solution and used as the active ingredient of patches (prepared by casting method) consisting of composites of highly deacetylated chitosan and green clay. In vitro studies showed that the formulation containing HSE is able to stimulate keratinocyte growth, which is useful for healing purposes, and to inhibit the growth of S. aureus (Log CFU/mL 0.95 vs. 8.85 of the control after 48 h); this bacterium is often responsible for wound infections and is difficult to treat by conventional antibiotics due to its antibiotic resistance. The produced patches showed suitable tensile properties that are necessary to withstand mechanical stress during both the removal from the packaging and application. The obtained results suggest that the developed patch could be a suitable product to treat wounds.

Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe.

Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers. Classic shortbread cookies have a large worldwide market, even if their nutritional composition does not meet nutritional guidelines due to the high content of saturated fats. In the present study, after the nutritional evaluation of four different HS varieties, 5% and 10% ratios of HS of the Tonda Gentile Romana variety were integrated into a classic shortbread cookie recipe, proportionally replacing the butter amount with the unsaturated fats naturally present in HS. The 10% HS addition determined a 20% increase in the monounsaturated oleic acid and a 15.7% decrease in the saturated palmitic acid, in addition to a significant ash increase. The sensory analysis revealed higher consumer acceptance of the 5% formulation, with scores comparable to the control. Although the 10% formulation obtained lower scores for consumer acceptance, 35% of the interviewed population said they would purchase it, indicating that this product, beyond the ethical dimension of using a food waste matrix to promote the circular economy, can attract the commercial interest of part of the population.

Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch.

Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut skin (HS), cross-linked starch (CS), and oxidized starch (OS). Principal component analysis showed a positive correlation between maximum torque, torque after maximum, and aggregation energy. Usage of 10% HS significantly (p < 0.05) decreased the mixograph MID line peak value indicating a weaker dough. Random forest (RFT) was conducted to classify the samples and to determine the importance levels of the analysis parameters. According to the results, AE and mixograph MID line peak values were the most discriminant parameters to distinguish the samples into groups. High-level HS alone caused undesirable effects on the dough quality, yet the addition of modified starches could be used to compensate for the undesirable effects. When used together, the interaction between hazelnut skin and modified starches should be considered. Glutopeak provides a means for assessing the impacts of additives such as hazelnut skin or modified starches on flour functionality.

Total Factor Productivity of Hazelnut Processing Enterprises in Ordu Province

Bu çalışmada Ordu ilinde fındık işleme sektöründe faaliyet gösteren imalatçı işletmelerin toplam faktör verimliliklerinde (TFV) 2015-2019 yılları arasında meydana gelen değişiminin ölçülmesi amaçlanmaktadır. Araştırma verileri, fındık işleyen 29 işletmeden toplanmıştır. İncelenen işletmelere ait etkinlik ölçümleri 2 çıktılı-3 girdili veri zarflama modeli ile çıktı yönelimli olarak tahmin edilmiştir. Toplam faktör verimliliğindeki değişim Malmquist TFV endeksi ile ölçülmüştür. Araştırma sonuçları incelenen işletmelerde teknik etkinliğin 0,62 olduğunu ve bu işletmelerde üretimde azalma olmaksızın girdilerde %38 tasarruf sağlanabileceğini göstermiştir. İncelenen dönem içinde fındık işleyici işletmelerin toplam faktör verimliliğinde %10,6’lık artış olduğu ve bunun kaynağının teknik etkinlikteki değişim ve teknolojik değişim olduğu saptanmıştır. Araştırma sonuçları ayrıca, sektörde atıl bir kapasite olduğunu göstermiştir. Araştırma sonuçlarına dayanarak; bu sektördeki tüm işletmelerin kurumsal yapılarını geliştirmeleri ve bölgesel kümelenme yapılması önerilmektedir.

Presence of aflatoxins in hazelnut paste in Turkey and a risk assessment study

Two hundred and two hazelnut paste samples from various hazelnut processing plants in the Black Sea Region of Turkey were analysed for the incidence of aflatoxins (AFs) by liquid chromatography coupled with fluorescence detection (LC-FLD). All 202 (100%) hazelnut paste samples were contaminated with various AFs ranged from 0.17 to 12.96 µg kg−1. AF contamination level of four (1.98%) samples exceeded legal limits. Risk assessment for hazelnut paste was determined by using AF incidence results, and the margin of exposure (MOE) and hepatocellular carcinoma (HCC) risk approach were applied. For the adult Turkish population (15+ years age group), the average lower bound (LB) and upper bound (UB) exposure levels for aflatoxin B1 (AFB1) and total aflatoxins (AFT) were 0.0106–0.0107 ng kg−1 body weight (bw) per day and 0.0250 ng kg−1 bw per day, respectively. MOE estimates for mean and 95th percentile exposures to AFB1 for hazelnut paste were higher than 10,000, which indicates no potential health concern for Turkish adults. HCC for the Turkish population was 0.00023 cases per 100,000 people per year. The study indicates that Turkish population is not under this toxicological risk when consuming hazelnut paste containing food products.

A Feasibility Study on the Development of Hazelnut Processing Industries in Guilan Province, North of Iran

The development of hazelnut processing is one of major challenges of hazelnut in Guilan province, Iran. Hence, factors influencing development of these in this were explored by Delphi technique in three rounds. After consultation with academic teachers and researchers of relevant research institutes, 31 experts were selected as research panel members from Agriculture Jihad Organization and affiliates of Hazelnut Research Institute in Guilan province. The results demonstrated that specifically supporting large-scale and pioneer orchard owners to establish hazelnut processing industries, establishing wholesale purchase centers of hazelnut in context of agricultural cooperatives, and training agriculture processing industry experts of by dispatching them to countries pioneering in hazelnut processing industries were most prominent driving factors of development of hazelnut processing in Guilan as agreed upon by 98.81%, 96.68%, and 93.74% of panel members, respectively. in addition, inappropriate crop insurance coverage of hazelnut production with an agreement rate of 95.55%, the lack of a regional macro-plan for development of agriculture processing in province with an agreement rate of 94.74%, fluctuations in hazelnut market price and neglect in official monitoring of price balance in market by government, and the lack of agricultural cooperatives in region and weak cooperative culture with agreement rates of 92.32% were found to be main inhibiting factors of establishment and development of hazelnut processing in region.

A small field search on the effects of hand sorting process on aflatoxins and sterigmatocystin occurrence in raw hazelnut kernels

The efficiency of a hand sorting process on aflatoxins (AFs) and sterigmatocystin (STC) occurrence in hazelnuts was investigated by high-performance liquid chromatography coupled with fluorescence and ultraviolet detection (HPLC-FLD-UV) after post-column derivatization. Raw hazelnut kernel samples were obtained from five different hazelnut processing plants in Turkey. Sound (undamaged) and moldy samples were collected from sorting bands according to the size, and their AF and STC contents were investigated. Trace amounts of AFs were detected in the sound kernel samples, and all of the moldy kernel samples (100%) contained AFs ranging from LOQ to 433 µg/kg. Six (40%) of the moldy kernel samples contained STC ranging from 9 to 101 µg/kg. The sorting efficiency ranged from 85% to 100% for AFs and 100% for STC. STC may also be considered as amycotoxin indicator for observing the situation of hazelnut lots during storage. Novelty Impact Statement AFs and STC are structurally closely related mycotoxins that share common biosynthetic pathway. Although previous studies have been mostly focused on the occurrence of AFs in hazelnut kernels, this study was focused on detecting of AFs and STC together in sound and mouldy hazelnut kernels by one step Immunoaffinity clean-up method. Current work claims that hand sorting has still been an effective way to eliminate flawed/moldy (possibly contaminated high amounts of AFs and other mycotoxins) hazelnut kernels from a healthy lot and STC may be considered as a mycotoxin indicator for observing the situation of hazelnut lots during storage in terms of mycotoxin contamination.

An Industrial Scale, Mechanical Process for Improving Pellet Quality and Biogas Production from Hazelnut and Olive Pruning

The effects of a mechanical process on the solid fuel quality and anaerobic biodegradability of hazelnut and olive pruning were determined. The feedstock was treated using a two-stage dry milling process, followed by fractionation into four different products. The coarser products from the processing of both the raw materials, named C and M, were notable for the high reduction in both the ash and nitrogen content. Therefore, for hazelnut, they met the requirement of the EN ISO 17225-2 standard for both the industrial and residential pellets, whereas C and M from olive processing met the requirements only for the industrial pellet. The raw materials and the finest products from processing, named F1 and F2, were anaerobically digested in batch reactors under mesophilic conditions. The F2 product from hazelnut processing reached a methane yield of 118.1 Nm3 tVS−1, corresponding to a +70.1% gain over the untreated substrate, whereas F2 from olive pruning processing reached 176.5 Nm3 tVS−1, corresponding to a methane yield gain of about +93.5% over the untreated raw material. These results suggest that the investigated process could be successfully used to improve the quality of pruning and establish new markets for them.

Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality

Hazelnut skin is a waste product, currently utilized for animal feed, that could be used in bakery products to increase dietary fiber and phenolic content. Modified starches could be added to improve the functionality of baked products. The effects of adding hazelnut skin (5% and 10%), cross-linked starch (3% and 5%), and oxidized starch (3% and 5%) on flour quality and dough rheology were studied. Hazelnut skin significantly (p < .05) decreased peak viscosity. Cross-linked starch resulted in significantly (p < .05) higher viscosity values than oxidized starch. Gassing power, farinograph, and micro-extensograph methods were used to evaluate dough properties. Flour containing 10% of hazelnut skin had the highest farinograph stability and dough resistance to extension values. However, 10% of hazelnut skin negatively affected the gassing power of dough. The use of hazelnut skin in flour formulation was favorable in terms of flour and dough quality. Practical applications Hazelnut skin, cross-linked, and oxidized starches have the potential for use in bakery products. The addition of the modified starches could improve dough handling characteristics allowing for the use of a wide variety of processing techniques and development of wheat-based products. The hazelnut skin could improve the nutritional properties of baked products by increasing fiber content and antioxidant capacity. The use of hazelnut skin will also reduce waste and create a value-added product from the hazelnut processing industry by utilizing and adding value to a waste stream.

Development of Pretreatment Strategies for the Fractionation of Hazelnut Shells in the Scope of Biorefinery

Hazelnut shells are an important waste from the hazelnut processing industry that could be valorized in a multi-product biorefinery. Individual or combined pretreatments may be integrated in processes enabling the integral fractionation of biomass. In this study, fractionation methods based on alkaline, alkaline-organosolv, organosolv, or acid-catalyzed organosolv treatments were applied to raw or autohydrolyzed hazelnut shells. A comparative analysis of results confirmed that the highest lignin removal was achieved with the acid-catalyzed organosolv delignification, which also allowed limited cellulose losses. When this treatment was applied to raw hazelnut shells, 65.3% of the lignin was removed, valuable hemicellulose-derived products were obtained, and the cellulose content of the processed solids increased up to 54%. Autohydrolysis of hazelnut shells resulted in the partial solubilization of hemicelluloses (mainly in the form of soluble oligosaccharides). Consecutive stages of autohydrolysis and acid-catalyzed organosolv delignification resulted in 47.9% lignin removal, yielding solids of increased cellulose content (55.4%) and very low content of residual hemicelluloses. The suitability of selected delignified and autohydrolyzed-delignified hazelnut shells as substrates for enzymatic hydrolysis was assessed in additional experiments. The most susceptible substrates (from acid-catalyzed organosolv treatments) reached 74.2% cellulose conversion into glucose, with a concentration of 28.52 g glucose/L.

Mid-Term Impact of Climate Change on Hazelnut Yield

The impacts of climate change on hazelnut production in Turkey—the world’s largest producer and exporter—may significantly affect the global hazelnut market depending on production and yield change. In this paper, based on gridded climate data with a 10-km horizontal resolution from regional climate model RegCM4.4 under the RCP8.5 business-as-usual scenario, multiple regression analysis was conducted to investigate yield change for the period of 2021–2050. We examined a total of 88 different locations and three phenological growth stages. We observed that hazelnut yield exhibits considerable variability depending on the phenological and sub-regional and the microclimate conditions in the humid-temperate Black Sea and the semi-humid Marmara regions. Until the middle of the century, we project that hazelnut yield will decrease up to 13% in approximately half of the current production areas. In addition, the fact that the majority of the decreases will be observed in the eastern Black Sea sub-region will cause hazelnut quality to be adversely affected. These findings are highly relevant in the context of regional development and trade in Turkey, and hazelnut processing and manufacturing sectors abroad.

PERANCANGAN MESIN OVEN KEMIRI BERBASIS SOLAR DRYER (MASKIRI-BSD)

Kemiri (Aleurites moluccana Willd.) is one of the commodities of non-timber forest products (HHBK) in Batulanteh subdistrict, Sumbawa, Nusa Tenggara Barat, with land area in 2015 of 595.7 ha and total production of 285.17 tonnes (BPS, 2017). Post-harvest handling and hazelnut processing are still traditionally done, starting from drying and solving hazelnut. The drying process of candlenuts using direct sunlight takes 1-7 days, while the traditional skin stripping capacity is 5-6 kg per day. High demand with low pecans production resulted in low business efficiency. So it takes a tool that is able to dry the hazelnut by means of a hazelnut Oven-based Solar Dryer (MASKIRI-BSD). MASKIRI-BSD uses a solar collector composed of a wave-shaped absorber plate with a thickness of 0.4 mm with a conductivity value of (k) 11.2 W/M0. In addition, it uses a clear glass cover of 3 mm thick with an 18o collector tilt. This tool uses the frame of aluminum hollow and elbow iron. Maskiri-BSD can produce an average of t out of 82.01 OC from T in of 360c so that, drying pecan only lasts for 1.5-2 days, it is more effective and efficient than traditional drying. The use of MASKIRI-BSD also speeds up the breakeven level obtained, i.e. only within 3 hours or 0.14 times of drying, so that the entrepreneurs get a faster profit.

POTENTIAL USE OF HAZELNUT PROCESSING PLANT WASTES AS A SORBENT FOR THE SIMULTANEOUS REMOVAL OF MULTI-ELEMENTS FROM WATER

In this paper, the effects of pH (1.5-8.0), initial element concentration (0.5 to 20 mg L−1.) and sorbent dosage (1 - 20 g L-1) were investigated on the potential use of hazelnut processing plant wastes, hazelnut shell (SH) and hazelnut skin (SK), for the simultaneous removal of Al, Cr, Cu, Cd, Pb, As and Fe from water. The surface morphology of the sorbents, elemental analysis, FTIR, SEM-EDS and BET analysis were performed and specific surface areas of the sorbents were found as 0.676 m2 g-1 (for SH) and 0.768 m2 g-1 (for SK). The results showed that surfaces of both sorbents are rough, contains pores that allow to entrap heavy metals and functional groups such as carboxylic acid, phenolic compounds, etc. to which the heavy metal ions can attach. While the optimum pH was determined as 5.0 for all elements in both sorbent systems, the percent removal of heavy metal increased with increase in initial heavy metal concentration up to 8 mg L-1 (except cadmium for SH and copper and cadmium for SK). While optimum sorbent dosage was obtained 10 g L-1 for SH sorbent, increase of sorbent amount led to a decrease of the percentage of removal for SK. Adsorption models were used for the mathematical description of adsorption equilibrium and isotherm constants were evaluated at room temperature (22 ± 2 ◦C). The adsorption equilibrium data were fitted well to Langmuir and Langmuir-Freundlich models in most cases and showed favorable adsorption behavior

Hygiene behavior assessment of a hazelnut processing plant

PurposeThe purpose of this paper is to evaluate the possible microbiological contamination in terms of total counts and representative microbial groups found in the hazelnuts as well as in work areas and on the working surfaces of a hazelnut processing plant.Design/methodology/approachSome microbiological parameters related to the manufacturing process (e.g. aerobic colony count yeast and fungi) were evaluated. Indoor air samples were tested in order to evaluate the possible contamination of fungal strains (i.e. mycotoxin producing fungi).FindingsThe results showed that the highest values (&gt;of 500 CFU/m3) for bacteria and fungi were only observed in the shelling and sorting areas. Some species such as Aspergillus and Penicillium (potential mycotoxin-producers) as well as some noxious colonies ofAspergillus fumigatuswere detected along the processing line. No occurrence of aflatoxins was observed in the finished product. Microbial loads obtained through surface analyses were in accordance to the reference data.Originality/valueThe aim of this study was to monitor and improve the procedures currently used in a hazelnut processing plant.

Fındık Kırma Prosesinde Pnömatik Tasarım Optimizasyonu

Türkiye, dünya fındık üretiminin 2/3‘lük kısmını elinde tutan ülke olduğundan fındık önemli bir ihracat unsuru haline gelmektedir. Dünyada farklı kıtalarda üretim yapılmasına karşın iklim ve arazi koşullarının uygunluğu, yöreye özgü türler ve uzun yıllardır yapılan fındık tarımı, bu üretim potansiyelini pazara sunmaktadır. Fındık arazilerinin bakımı, tarımın makineleşmesi gibi konuların paralelinde fındığın işleme koşullarının geliştirilmesi de endüstriyel ürün pazarının artması açısından önem taşımaktadır. Endüstriyel tesislerde katma değeri yüksek fındık ve fındık türevi ürünlerin işlenebilmesi için, depolamadan paketlemeye bütün adımların verimliliği üst düzeye taşınmalıdır. Bu kalite ve verimin sağlanması için gerekli geliştirmeler, üretimin ilk adımı olan fındık kabuğunun kırılması ve içinin kabuktan ayrılması prosesinde ele alınarak maliyetlerin de azaltılması sağlanabilir. İlk yatırım, bakım onarım gideri kalemlerinin yanında vurgun oranını azaltacak sistemler geliştirilmesi olumlu sonuçlar açığa çıkaracaktır. Bu çalışmada, mevcut fındık kırma sistemleri incelenmiş, avantaj ve dezavantajları değerlendirilmiş, maliyet ve ürün kalitesi olarak mevcut kırma sistemlerinin önüne geçebilecek, pnömatik bir kırma sistemini önerilmiştir. Önerilen sisteme ait katı model ortaya konulmuştur.

Cytoprotective effect and purification of novel antioxidant peptides from hazelnut (C. heterophylla Fisch) protein hydrolysates

In the present study, antioxidant fraction (C2) has been obtained from a hazelnut processing by-product. The C2 exhibited strong antioxidant and cytoprotective effect against Ang II induced oxidant injury via up-regulation of SOD and heme oxygenase-1 (HO-1) levels and down-regulation of xanthine oxidase-1 (XO-1) level to inhibit the production of ROS synthesis in human umbilical vein endothelial cells (HUVECs). LC-ESI-MS/MS results revealed that C2 was found to include six novel peptides and their amino acid sequences were ADGF (408.16 Da), AGGF (350.16 Da), AWDPE (616.25 Da), DWDPK (659.29 Da), ETTL (462.23 Da), and SGAF (380.17 Da). All six synthetic peptides showed excellent antioxidant activity. Especially, the ADGF peptide exhibited the highest ABTS radical scavenging activity and DPPH radical scavenging ability among them. Therefore, the peptides isolated from wild hazelnut protein hydrolysates may be used as potential antioxidants in the food and drug industries.

Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approaches

Hazelnuts are nutrient nuts with complex matrices rich in unsaturated fatty and other bioactive compounds such as high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols and phenolic compounds. One of the hazelnut processing methods is its conversion into various products such as hazelnut butter. In this research, the use of different flavorings (cardamom, vanilla, and cocoa) in the production of hazelnut butter was investigated. Indicators for comparison and prioritization of flavorings include color, aroma, appearance, consistency, texture, spreadability and overall acceptance. Prioritization of flavorings was done by two techniques of riddling and Technique for Order Preference by Similarity to Ideal Solution (TOPSIS). These procedures were used under two approaches: The central index of median scores for 7 indicators and the inverse dispersion index of the coefficient of variation for 7 indicators. The results of both approaches showed that cacao was the first priority based on all seven indicators.