Effect of roasting on some nutrients of hazelnuts (Corylus Avellena L.)

Changes in total amino acid composition, thiamine and riboflavin contents, peroxide value and free fatty acid contents were determined in roasted Giresun and Akcakoca hazelnuts. The results showed that roasting significantly affected peroxide value, free fatty acids, thiamine, riboflavine and total amino acid composition of Akcakoca and Giresun hazelnuts. Riboflavin level decreased by almost 30% in Akcakoca hazelnuts and 18% in Giresun hazelnuts. Above 120 degreesC, more than 50% of thiamine was lost. Amino acid levels in Akcakoca and Giresun hazelnuts generally decreased as the roasting temperature increased. Lysine diminished <6% in samples of roasted Giresun hazelnuts. In Akcakoca hazelnuts, a higher lysine loss was observed (31%) in the sample roasted at 126C for 45 min. (C) 2001 Elsevier Science Ltd. All rights reserved.