Effect of Different Roasting Methods on Some Properties of Walnut Kernels

Basit Öğe Kaydı
dc.contributor.authorKantar, Naciye Kutlu
dc.contributor.authorElbir, Tugba
dc.contributor.authorYılmaz, Özlem
dc.contributor.authorKamiloğlu, Aybike
dc.date.accessioned2024-10-04T19:05:18Z
dc.date.available2024-10-04T19:05:18Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.en_US
dc.identifier.doi10.18185/erzifbed.1202053
dc.identifier.endpage74en_US
dc.identifier.issn1307-9085
dc.identifier.issn2149-4584
dc.identifier.issueSPECIAL ISSUE Ien_US
dc.identifier.startpage65en_US
dc.identifier.trdizinid1161345en_US
dc.identifier.urihttps://doi.org/10.18185/erzifbed.1202053
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1161345
dc.identifier.urihttp://hdl.handle.net/20.500.12403/4318
dc.identifier.volume15en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofErzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRoastingen_US
dc.subjectmicrowaveen_US
dc.subjectJuglans regia L.en_US
dc.subjectphenolic compounden_US
dc.subjectoilen_US
dc.titleEffect of Different Roasting Methods on Some Properties of Walnut Kernelsen_US
dc.typeArticleen_US

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