Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (11): 2321-2329.doi: 10.3864/j.issn.0578-1752.2013.11.016

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Relationship Between Solubility, Swelling Power and Main Substance Composition of Hazelnut Powder

 YIN  He-Zhong, LIANG  Li-Song, WANG  Gui-Xi   

  1. 1.Research Institute of Forestry, China Academy of Forestry/Key Laboratory of Forestry Silviculture of State Forestry Administration, Beijing 100091
    2.College of Food Science and Technology, He’nan Agricultural University, Zhengzhou 450002
  • Received:2012-07-05 Online:2013-06-01 Published:2013-04-07

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Abstract: 【Objective】The experiments were conducted to contrast solubility and swelling power of four varieties of hazelnut powder and the changes of solubility and swelling power after peeling treatment. Through analysis of the relationship between solubility, swelling power and main substance composition of hazelnut powder then try to find the main factors that affecting the solubility and swelling power of hazelnut powder to provide a theoretical basis for fine processing of hazelnut.【Method】The alkali solution soaking method was used to remove the endopleura of hazelnut. Soxhlet extraction method was used to remove lipid (including fat and oil) within hazelnuts. Centrifugation method was used to measure the solubility and swelling power of hazelnut powder. Kjeldahl determination and Coomassie Brilliant Blue colorimetric method were used to measure the protein content and soluble protein content, respectively. Anthrone colorimetry was used to test starch content and soluble sugar content. Gravimetric method was used to determine crude fiber and ash content, analyse the correlation among material composition and solubility, swelling power.【Results】Different varieties of hazelnut powder solubility and swelling power were obviously different. The solubility of hazelnut powder from high to low was ‘Barcelona’, ‘Liaozhen3#’, ‘Pingzhen1#’ and ‘Dawei’ in sequence. The swelling power was reduced from ‘Barcelona’ to ‘Pingzhen1#’, ‘Dawei’ and ‘Liaozhen3#’in turn. Solubility of hazelnut powder was significantly influenced by temperature. With the increasing of temperature, the solubility of hazelnut powder showed an earlier raised and later decreased variation tendency remarkably, and the peak of solubility was at 70℃. The swelling power increased significantly with increasing temperature below 70℃, and did not change obviously while temperature was higher than 70℃. There were significant differences between different varieties of hazelnuts in substance composition. Hazelnut powder solubility was positively correlated to soluble protein, soluble sugar and starch content and negatively correlated to ash content. There was a positive correlation between starch content and swelling power of hazelnut powder while the correlation between protein content and swelling power of hazelnut powder was just opposite. Peeling treatment had no significant effect on solubility and swelling power.【Conclusion】The changing tendency of the solubility and swelling power were the same among different varieties of hazelnut with the changing temperature. Temperature had significant effects on solubility, but the swelling power did not change obviously when the temperature was higher than 70℃.Soluble protein, soluble sugar and starch were the main factors that influence the solubility, while swelling power was closely related to the starch. After peeling treatment, solubility and swelling power had no obvious change, and the solubility and swelling power of interaction between.

Key words: hazelnut powder , main material composition , solubility , swelling power

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