Changes in the Amount of Lipid Classes of Macadamia Nuts and Cashew Nuts by Drying and Roasting

Autor:	Ken-ichi Ishibashi, Paul N. Karanja, Naomichi Baba, Arnold N. Onyango, Hiroshi Koaze
Rok vydání:	2001
Předmět:	Taste Horticulture food.ingredient food Chemistry digestive oral and skin physiology food and beverages Fatty acid composition Food science Shelf life Macadamia nut Flavor Roasting
Zdroj:	food preservation science. 27:11-14
ISSN:	2186-1277 1344-1213
DOI:	10.5891/jafps.27.11
Popis:	Heat treatments for processing nuts are essential operations in order to prolong their shelf life and also to develop distinctive flavor and taste. However, the effects of such heat treatments on lipid-rich products such as macadamia nuts and cashew nuts have not been studied. In this study, effects of roasting on lipid classes and their fatty acid composition were found to be negligible when fully mature nuts were successfully dried and roasted to an acceptable level of moisture content. The roasting process, therefore, seems to involve very little changes in the amount of lipids for developing favorable taste and flavor.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9dc35e14e3d46c62fadf79823d762bb5 https://doi.org/10.5891/jafps.27.11 Zobrazit plný text záznamu