Abstract

The size, colour, level of internal damage and external damage of walnuts are four important quality factors. Colour properties (‘L', ‘a', ‘b', hue angle and chroma values) of Bilecik, Yalova-1 and Yalova-3 shelled walnut varieties as a function of moisture content were determined. The average ‘L' values of shelled walnuts decreased with increase in moisture content for Bilecik, Yalova-1 and Yalova-3 walnut varieties. All colour characteristics were affected by the moisture content studied.

Erratum

The original citation for this article published on July 16th 2009 was as follows:

Altuntas, Ebubekir (2009) "The Effect of Moisture Content on Colour Characteristics of Walnuts," International Journal of Food Engineering: Vol. 5 : Iss. 2, Article 13.
DOI: 10.2202/1556-3758.1577
Available at: http://www.bepress.com/ijfe/vol5/iss2/art13

The citation was corrected on July 31st 2009 as follows:

Altuntas, Ebubekir and Erkol, Mehmet (2009) "The Effect of Moisture Content on Colour Characteristics of Walnuts," International Journal of Food Engineering: Vol. 5 : Iss. 2, Article 13.
DOI: 10.2202/1556-3758.1577
Available at: http://www.bepress.com/ijfe/vol5/iss2/art13

Submitted: November 4, 2008 · Accepted: July 12, 2009 · Published: July 16, 2009

Recommended Citation

Altuntas, Ebubekir and Erkol, Mehmet (2009) "The Effect of Moisture Content on Colour Characteristics of Walnuts," International Journal of Food Engineering: Vol. 5 : Iss. 2, Article 13.
DOI: 10.2202/1556-3758.1577
Available at: http://www.bepress.com/ijfe/vol5/iss2/art13