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In this study, raw hazelnuts were roasted by microwave (MW) and microwave-assisted hot air under various roasting conditions. After roasting process, color properties of roasted hazelnuts such as L-value, a-value, b-value, total color change, Hue angle, and Chroma value were determined. MW experiments were done using a completely randomized factorial arrangement of two roasting types by three roasting times (9, 15, 21 minutes) by three roasting temperatures (70, 90, 110 C) using three replications for each experiment. Significant differences were statistically found in L-value, a-value, b-value, total color change, Hue angle, Chroma value between MW and MW-assisted hot air roasting processes. Moreover, roasting time and roasting temperature mostly affected the parameters mentioned-above. Findings determined as experimentally may be of great importance regarding the MW applications in industrial roasting technologies. Keywords—Color properties, hazelnut, microwave roasting, microwave assisted hot air roasting

Effect of MW and MW-Assisted Hot Air Roasting Process on Color Properties of Hazelnuts