Akademik Veri Yönetim Sistemi
Ordu Üniversitesi Bilim ve Teknoloji Dergisi, cilt.14, sa.2, ss.374-383, 2024 (TRDizin)
The aim of this study is to determine the color characteristics of shelled, natural and blanched kernels of
Allahverdi, Çakıldak, Foşa, Palaz and Tombul hazelnut cultivars and to compare with sensory taste analysis. The
color values of the samples were determined according to the L*, a*, b*, C* and h° scale. A panelist group
evaluated the blanched kernel in terms of taste, aroma, color and general appearance. Differences in color
characteristics between inshelled, natural and blanched cultivars were found to be statistically significant. In
shelled hazelnuts, L* values were determined as 45.48-39.65, a* values as 21.16-19.04, b* values as 28.64-
23.37, C*values as 34.81-30.74 and h° values as 55.45-48.15. In natural hazelnuts, L* values were determined
as 57.25-44.44, a* values as 16.60-11.88, b* values as 25.91-22.68, C*values as 30.84-26.72 and h° values as
63.83-55.51. It is seen that the L* value varies between 80.65-72.45, the a* value varies between 6.45-1.72,
the b* value varies between 33.85-27.46, the C* value varies between 34.51-27.52 and the h° value varies
between 86.41-79.44 in blanched kernels. While the L* value was highest in Allahverdi, which stands out with
the brightness of its shell, the highest color values in natural and blanched kernels were found in the Tombul.
In the sensory taste analysis, Tombul ranked first with 4.04 points, followed by Palaz (3.51), Foşa (3.20),
Allahverdi (3.16) and Çakıldak (2.92). Çakıldak and Allahverdi received the lowest score in sensory taste
analysis. As a result, it was determined that there were differences in color and taste characteristics of
hazelnut cultivars.