Lye peeling of 'Tombul' hazelnuts and effect of peeling on quality

Hazelnuts were lye peeled and the peeling time (2-12 min), temperature (63-97degreesC) and NaOH concentration (40-140 g NaOH kg(-1) peeling solution) effects on peeling and quality were investigated. Increases in both temperature and concentration of lye solution led to a decrease in peeling time. Moisture content of samples were changed significantly (P98%, 0.45 mm penetration depth, 7.1 g titratable NaOH kg(-1) and a Hunter-L value of 52.93. The quality parameters of peeled hazelnuts at this given combination, such as protein, oil, free fatty acid, ash contents, peroxide number and L values showed no significant change if compared with untreated control samples