Giresun Fındığının Alan Emisyon Tabancası–Taramalı Elektron Mikroskobu (AET-TEM) ile Yapısal İncelemesi ve Formülasyon Modellemesi için Besin Tasarım Yöntemi Geliştirilmesi

Abstract

The structure analysis and composition modeling of Giresun hazelnuts were first time investigated to develop a nutrition design modeling method using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM). Texture analysis of the hazelnut has shown cube-like oily surface, non- fibrous non-porous spreading structure, and particularly high elemental value of carbon (44.92%) and oxygen (45.562%), and P (1.22%), K (1.21%), Cl (7.09%) mineral elements stating that the Giresun hazelnut is oily spreading structure model, and natural oil carbohydrate and mineral models. The Giresun hazelnut was determined to be suitable for finely grinding to produce hazelnut flour and production of hazelnut nutrition assortments. The Giresun hazelnut was ground with water to produce white colored homogenized nonclotting vegetable type hazelnut milk with hazelnut aroma without additives.