Effects of hot air-assisted radio frequency roasting on quality and antioxidant activity of cashew nut kernels
| Autor: | Hangjin Zhang, Chuting Gong, Yanyun Zhao, Meiji Liao, Shunshan Jiao |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Acid value
Antioxidant Materials science DPPH medicine.medical_treatment 04 agricultural and veterinary sciences 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology chemistry medicine Composition (visual arts) Peroxide value Food science Cashew nut Water content Food Science Roasting |
| Zdroj: | LWT. 93:274-280 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2018.03.047 |
| Popis: | This study investigated hot air-assisted radio frequency (HA-RF) roasting effects on physicochemical properties, sensory quality, and antioxidant activity of cashew nut kernels. Raw cashew nut kernels placed inside polypropylene cuboid containers with different sample thickness (7 cm and 5 cm) were roasted by HA-RF treatments. Uniformity of roasted sample moisture content and color, sensory attributes (9-point hedonic scale), and antioxidant activity (TEAC and DPPH radical scavenging capacity) were evaluated. Roasting temperature of 120–130 °C and sample thickness of 5 cm were selected based on sample uniformity. For kernels with initial moisture content of 6.2 g/100 g (d. b.), HA-RF roasting reduced moisture content to 1.5 g/100 g within 30 min. Peroxide value and acid value of HA-RF roasted samples were significantly (p 0.05) compared with the samples roasted by conventional hot air method. This study demonstrated that HA-RF roasting holds great potential for roasting cashew nut kernels in a more efficient and environmental-friendly pattern. |
| Databáze: | OpenAIRE |
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