Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels
| Autor: | Yanyun Zhao, Meiji Liao, Shunshan Jiao, Chuting Gong, Yuanrong Xu |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
biology Chemistry Flavour 04 agricultural and veterinary sciences Nutritional quality biology.organism_classification 040401 food science 01 natural sciences Terpenoid Terpene 0404 agricultural biotechnology 010608 biotechnology Composition (visual arts) Food science Aroma Flavor Food Science Roasting |
| Zdroj: | LWT. 116:108551 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2019.108551 |
| Popis: | Hot air-assisted radio frequency (HA-RF) heating has great potential in roasting of cashew nut kernels with high roasting efficacy. This study further investigated HA-RF roasting effects on nutritional quality, malondialdehyde (MDA) and aroma compounds of cashew nut kernels. After HA-RF roasting, crude fiber content of kernels increased from 2.49 g/100 g to 3.18 g/100 g while ash and protein content did not change significantly (p > 0.05). In raw and roasted kernels, 14 fatty acids were detected including 7 saturated fatty acids and 7 unsaturated fatty acids. Fatty acid composition and individual amino acid content were not affected by HA-RF or conventional hot air (HA) roasting. MDA content increased from 0.36 mg/kg to 0.48 mg/kg and 0.64 mg/kg after HA-RF roasting and HA roasting. The types of aroma compounds of cashew nut kernels roasted by HA-RF and HA were similar, but HA-RFK had lower furan content and higher ketone and terpene contents. This study indicated HA-RF roasting was comparable or even better than HA roasting in improving nutritional quality and flavor. |
| Databáze: | OpenAIRE |
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