date:Dec 11, 2020
4 to 76.16. The lowest color L* values were calculated from the treatment that detected acrylamide. The color L* values, therefore, may be used as a quick quality control parameter to estimate the sufficient roasting time and temperature in roasting process of hazelnuts.
The roasting temperature at 170C and a time of 30 min may be accepted as threshold values to avoid acrylamide formation in the roasting process of hazelnuts, according to findings of the present study. We have proven that no ac