Hazelnut Kernel Size and Industrial Aptitude

Kernel size is the main hazelnut quality parameter for consumption market. However, industrial purposes are destination cultivars. This work aims to identify aptitude relationships kernel size, and qualitative nut traits eligible enhance hazelnut’s commercial value. The of cv “Negret” “Pauetet” were assessed via in-shell shelled sizes two years. In-shell hazelnuts tested weight, shape, percent kernel, yield shell thickness. Kernels measured roasting aptitude, skin color, moisture content water activity, free acidity, fat content, crude protein, total sugars, minerals, fatty acid composition, ?-tocopherol oil stability. significantly differed between cultivars, storage period. Shell thickness roundness increased almost linearly with caliber, whereas percentage decreased. caliber. blanching no significant trend was observed “Pauetet”. Significant differences cultivars confirmed acidity color. Regarding chemical caliber in both followed same “Negret”. sugar tended decrease fiber minerals did not show any relationship size. Unsaturated polyunsaturated acids fitted linear models related showing decreased, stability These results that some key change presented could be a powerful tool confectionery industry modulate value given batches.