Processing filbert nuts
Permanent citation URL:
http://hdl.handle.net/1957/8504
|
| Title: | Processing filbert nuts |
| Authors: | Miller, Ruth C. Devlin, Kenneth A. (Kenneth Arthur) |
| LCSH Keywords: | Hazelnuts -- Processing |
| Issue Date: | Nov-1948 |
| Publisher: | Corvallis : Oregon State College, Agricultural Experiment Station |
| Series/Report no.: | Station technical bulletin (Oregon State College. Agricultural Experiment Station) 15 |
| Abstract: | Hot lye-acid baths followed by a cold water blast was found to be the most satisfactory process for peeling raw filberts. Even this process left a slight off-flavor and the color of the nuts was somewhat altered by the peel dye. Roasting facilitates the peeling of filberts. Of the several roasting methods tried, oil roasting proved superior as far as peeling ease was concerned. A mechanical device was developed for peeling roasted filberts. The optimum oil roast was obtained by roasting the nuts for 3 minutes at 300° to 320° F. in cocoanut oil. The best oven roast was obtained at 400° F. *for 7 minutes. A filbert nut butter was developed. Basic considerations in the development of this product were: Obtaining a satisfactory grind; finding a stabilizer of the desired stiffening power; finding a material compatible with filbert nuts for use as a filler; and producing a finished filbert spread of suitable color, flavor, and texture. |
| Description: | Information contained within documents may be obsolete. Please check for recent information at the OSU Extension Service website: http://extension.oregonstate.edu/catalog/results.php?cat=Agriculture |
| URI: | http://hdl.handle.net/1957/8504 |
| Appears in Collections: | Agricultural Experiment Station -- Technical Bulletin |
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