Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Rossi M., Alamprese C., Ratti S., Quaranta M. Improving hazelnut shelf-life through an innovativeroasting process. “3 rd International Symposium on Food and Agricultural Products:Processing and Innovations”. Naples, 24-26 September 2007.Hazelnut roasting is conventionally carried out in a single-stage toaster, in order to develop the typical roastingflavor, color and texture. Due to their high lipid content (about 60%) with 7-15% linoleic acid, roasted hazelnutsare prone to lipid oxidation, with negative effect on their shelf-life and of hazelnut-containing products. A twostepprocess with a preheating step under moist conditions, followed by high temperature dry roasting is suggestedin the literature, in order to improve product oxidative stability. The aim of this work was to implementthe two-step roasting process and to evaluate the modification kinetics of hazelnut characteristics under acceleratedstorage conditions. Besides, the ultrastructure of raw and toasted hazelnuts was studied, in order to betterunderstand the effect of the innovative roasting process. In order to study the influence of operative conditions inthe two-step process, a Box-Behnken experimental design was applied. Results showed that among consideredfactors (first step treatment time, second step treatment time and temperature), the treatment time of the secondstep was the only one significant (p