A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

被引：32
|
作者：
Tu, Xing-Hao [1 ,2 ,3 ]
Wu, Bang-fu [1 ,2 ]
Xie, Ya [1 ,2 ]
Xu, Shu-Ling [1 ,2 ]
Wu, Zong-Yuan [1 ,2 ]
Lv, Xin [1 ,2 ]
Wei, Fang [1 ,2 ]
Du, Li-Qing [3 ]
Chen, Hong [1 ,2 ]
机构：
[1] Chinese Acad Agr Sci, Oil Crops Res Inst, Key Lab Oilseeds Proc, Minist Agr, Wuhan, Peoples R China
[2] Hubei Key Lab Lipid Chem & Nutr, Wuhan, Peoples R China
[3] Chinese Acad Trop Agr Sci, South Subtrop Crop Res Inst, Minist Agr, Key Lab Trop Fruit Biol, Zhanjiang, Peoples R China
来源：
FOOD SCIENCE & NUTRITION | 2021年 / 9卷 / 03期
基金：
中国国家自然科学基金;
关键词：
lipid composition; macadamia nut; physicochemical properties; roasting;
D O I：
10.1002/fsn3.2143
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and other phytochemicals were analyzed, and a sensory evaluation was carried out of two major varieties of macadamia nuts planted in China, after roasting. Only small changes in fatty acid (FA) content and a slight decrease in total triglycerides (TAGs) were observed after roasting. The free fatty acid (FFA) content and the peroxide value were increased by roasting. The total available polyphenol content increased by 25.6% and the oxidative stability index of kernels increased by 21.6%. The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.
引用
收藏
页码：1688 / 1697
页数：10
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