Fat and fatty acid composition of hazelnut kernels in vacuum packages during storage

Authors

  • Mehmet Ali Koyuncu Department of Horticulture, Faculty of Agriculture, Suleyman Demirel University
  • Ali Islam Department of Horticulture, Faculty of Agriculture, Karadeniz Teknik University
  • Mehmet Küçük Department of Food Engineering, Faculty of Agriculture, Yüzüncü Yil University

DOI:

https://doi.org/10.3989/gya.2005.v56.i4.91

Keywords:

Fat content, Fatty acid composition, Hazelnuts, Storage, Vacuume package

Abstract


The fat contents and fatty acid compositions of three hazelnut cultivars; Tombul, Palaz and Kalinkara were investigated during storage at 21 °C with 60-65 % relative bhumidity. The total fat contents of kernels in vacuum packages increased significantly with storage time. It is believed that the absolute value of fat content does not increase but that the kernel water content and total weight decrease. The palmitic and oleic acid contents of stored hazelnuts increased, while linoleic acid content decreased. No significant differences were found for stearic and linolenic acids during storage.

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Published

2005-12-31

How to Cite

1.
Koyuncu MA, Islam A, Küçük M. Fat and fatty acid composition of hazelnut kernels in vacuum packages during storage. grasasaceites [Internet]. 2005Dec.31 [cited 2022Jul.5];56(4):263-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/91

Issue

Section

Research