date:Dec 11, 2020
in the world, have not been studied in this regard.
The scientists at Giresun University have evaluated the acrylamide content and color formation (CIE L*, a* and b*) of hazelnuts which processed at different roasting temperatures of 130C, 150C, 160 C and 170C with roasting time for 15 and 30 min.
Acrylamide contents of roasted hazelnuts were measured by Ultra Performance Liquid Chromatography. Acrylamide formation of roasted hazelnuts was undetectable and stayed under the instrument detectio