Introduction: Hazelnuts are rich in fat, protein, minerals and vitamins. If the conditions are unfavorable during storage, mold and aflatoxin production, moisture absorption and oxidative reactions will reduce the quality of the product. The aim of this study was to inv
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Introduction: Hazelnuts are rich in fat, protein, minerals and vitamins. If the conditions are unfavorable during storage, mold and aflatoxin production, moisture absorption and oxidative reactions will reduce the quality of the product. The aim of this study was to investigate the effects of hazelnut kernel coating with Boswellia gum on reducing these reactions. Materials and Methods: Boswellia gum was used in different concentrations of zero, 0.5, 1, 1.5 and 2% to cover hazelnut kernels. Hazelnuts kernels were submerged in the prepared coating solutions for 30 seconds and then dried. The effect of oral coating of Boswellia gum on moisture absorption, oil oxidation and fungal growth of samples was studied during five months of storage. Results: The results showed that Boswellia gum significantly (p <0.05) reduced moisture absorption, fungi growth and percentage of Aspergillus mold development as compared to the control sample during storage. The gum also Boswellia significantly reduced peroxide and thiobarbituric acid indices compared to the control sample during storage. Conclusion: The results indicated that for Boswellia edible gum might be employed as a natural preservative hazelnut coating.
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