Fındığın Kavrulması Sırasında Gerçekleşen Maillard Reaksiyonuna Lipit Oksidasyonunun Katkısı

Abstract

n this study, the contribution of lipid oxidation to non enzymatic browning reactions in roasted hazelnuts was investigated. In order to determination of possible lipid oxidation and non enzymatic browning reaction products in roasted hazelnut, hazelnut oil and model systems consisting of different amino acids were used. Changes in determinated lipid oxidation, non enzymatic browning reaction products and amino acid content was monitored in hazelnut oil and model systems. 2,4-decadienal, 4-hydroxy-2-nonenal, nonanedioic acid and octanedioic acid were determined as dominant lipid oxidation products having carbonyl groups.