EFFECTS OF STORAGE TEMPERATURE, KERNEL INTACTNESS, AND ROASTING TEMPERATURE ON VITAMIN E, FATTY ACIDS AND PEROXIDE VALUE OF HAZELNUTS.
Increasing surface area by dividing nuts or finely chopping them, increased the loss of vitamin E. Samples that had lower surface areas (kernels in the shells or bare kernels with pellicles) did not lose much vitamin E and peroxide value was low. Higher roasting temperatures caused losses in vitamin E and increased peroxide values at the beginning and during storage, even when stored at 0°C. Intact nuts and low storage temperatures did not show changes in fatty acid composition. High temperature treatments changed fatty acid composition, mainly decreasing linoleic initially and finally oleic acids.