Nutrients and biochemistry of nuts in different consumption types in turkey
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2005
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Nuts have high nutritive value and have different kinds of consumption properties in some food treatments such as salting, roasting, vacuum packaging or under inert gas. The quality of nuts are affected by biochemical changes such as oxidation and rancidity in nut oils, which contain polyunsaturated fatty acids. In this research, the nutrients, proximate composition and minerals, and biochemical changes in nuts were determined according to consumption types: hazelnuts (Corylus avelana L.), peanuts (Arachis hypogaea L.) and pistachio nuts (Pistacia vera L). In Turkey, the consumption types of nuts depend on some food treatments such as roasting, salting, vacuum packaging and eating habits such as shelled, unshelled, unroasted and even fresh nuts or combinations of them. The storage periods of the samples which were almost 2 weeks in the market were very short. The protein contents of groundnuts were higher than hazelnuts and pistachio nuts. The fat contents of pistachio nuts were higher than hazelnut and groundnut samples. The total carbohydrate levels of hazelnuts and groundnuts were almost same and were higher than pistachio nuts. Moisture content is the highest for hazelnuts and pistachio nuts, respectively. The mean mineral contents of these nuts are (mg/100 g) Na (0.98, 1.30, 9.38), Mg (140.09, 173.47, 116.90), K (514.01, 558.22, 642.07), © Copyright 2005, Blackwell Publishing.