The acrylamide content and color formation (CIE L*, a* and b*) of hazelnuts which processed at different roasting temperatures of 130 °C, 150 °C, 160 °C and 170 °C with roasting time for 15 and 30 min were evaluated. Acrylamide contents of roasted hazelnuts were measured by means of Ultra Performance Liquid Chromatography (UPLC). Acrylamide formation of roasted hazelnuts was undetectable and stayed under the instrument detection level in all treatments with an exception. The only acrylamide formation was detected in treatment of the highest heat (170 °C) and longest time (30 min) with the value of 19 ± 2.5 μg/kg which was just below the instrument’s detection limit of 20 μg/kg. Color analyses were performed using computer-aided image processing technology (CIE L*a*b*). The Euclidean distance (ΔE) and Browning index (BI) were calculated. Color L* values which show brightness and the degree of roasting ranged from 55.14 to 76.16. The lowest color L* values were calculated from the treatment that detected acrylamide. The color L* values, therefore, may be useable as a quick quality control parameter to estimate the sufficient roasting time and temperature in roasting process of hazelnuts. The roasting temperature at 170 °C and time for 30 min may be accepted as threshold values to avoid acrylamide formation in roasting process of hazelnut according to findings of the present study.

中文翻译：

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不同加工温度和时间烘烤的榛子的丙烯酰胺含量和颜色形成

丙烯酰胺含量和颜色形成（CIE L *，a *和b*）评估了在130°C，150°C，160°C和170°C的不同烘烤温度下加工15分钟和30分钟的榛子。烤榛子的丙烯酰胺含量通过超高效液相色谱法（UPLC）进行测量。烤榛子的丙烯酰胺形成不可检测，除所有处理外，在所有处理中均保持在仪器检测水平以下。在最高热量（170°C）和最长时间（30分钟）的处理中，检测到唯一的丙烯酰胺形成，其值为19±2.5μg/ kg，刚好低于仪器的检测限20μg/ kg。使用计算机辅助图像处理技术（CIE L * a * b*）。计算出欧几里德距离（ΔE）和褐变指数（BI）。显示亮度和烘烤度的颜色L *值在55.14至76.16之间。由检测到丙烯酰胺的处理算出最低的颜色L *值。因此，颜色L *值可以用作快速质量控制参数，以估计榛子烘烤过程中足够的烘烤时间和温度。根据本研究的发现，可以将170°C的烘烤温度和30分钟的时间作为阈值，以避免在榛子的烘烤过程中形成丙烯酰胺。