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Acrylamide risk and control in roasted hazelnuts
date:Dec 11, 2020
n level in all treatments with an exception. The only acrylamide formation was detected in treatment of the highest heat (170C) and longest time (30 min) with the value of 192.5 g/kg which was just below the instruments detection limit of 20 g/kg.

Also color formation is one of the significant signs of roasting hazelnuts. Color analyses were performed using computer-aided image processing technology (CIE L*a*b*). Color L* values which show brightness and the degree of roasting ranged from 55.1

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