INFLUENCE OF THE ADDITION OF HAZELNUT SKINS ON THE POLYPHENOL CONTENT OF YOGURT AND FRESH EGG PASTA

The world’s production of hazelnuts in 2013 was 858.697*109 Kg. Two by-products are obtained during the hazelnut processing – shell and hazelnut skin –. Hazelnut skin represents approximately 2.5 % of the total kernel weight and is a rich source of phenolic compounds with antioxidant properties. Therefore, the aim of our works was to evaluate the possibility of using hazelnut skin as a source of antioxidants in yogurt1 and fresh egg pasta2. The skins of three different varieties (“Tonda Gentile Trilobata”, “San Giovanni” from Italy and “Georgia” from Georgia) were used in the yogurt production at two different percentage of addition (3% and 6%). For pasta production, the same skin varieties but at three different percentage (5, 10 and 15%) were used. The studies demonstrated that hazelnut skin can be utilized as a source of antioxidants to fortify yogurt and pasta, but the characteristics of the final products were strictly correlated with the hazelnut variety used and the percentage of addition.