Roasting Process Optimization of Walnut Kernels for the Preparation of Walnut Cream Using Response Surface Methodology
محورهای موضوعی : MicrobiologySeyed Hamidreza Ziaolhagh 1 , Mostafa Mazaheri Tehrani 2 , Mohammad Ali Razavi 3 , Hassan Rashidi 4
1 - 1Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran
2Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
2 - Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
3 - Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
4 - Food Industries Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
کلید واژه: Optimization, Roasting, Nut spread, Oil separation, Walnut cream,
چکیده مقاله :
Roasting has considerable effects on the quality of cream made of nuts. In this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. Temperatures of 100-150°C for 10-30 minutes were used to roast walnut kernels. The amount of oil separation, peroxide, acidity and Thiobarbituric acid values of the cream, as well as color parameters were determined after three months of storage at 25°C. The results showed that the oil separation increased with temperature and time of roasting (from 4.16% at 100°C/10min to 7.85% at 150°C/30min). Peroxide, acidity and thiobarbituric acid values were significantly affected by temperature and time of roasting. In addition, it was shown that as the temperature increased, the redness and yellowness increased, but the lightness of the samples decreased. Finally, the temperature of 116°C for 12 minutes was chosen as the optimized roasting conditions for producing walnut cream.
Abràmofff MD, Magalhães PJ, Ram SJ (2005) Image processing with ImageJ Part II. Biophotonics International. 11(7), 36–43.
Aryana K (2000) Microstructure of peanut butter stabilized with palm oil. Journal of Food Processing and Preservation. 24(770), 229–241.
Birch J, Yap K, Silcock P (2009) Compositional analysis and roasting behaviour of gevuina and macadamia nuts. International Journal of Food Science & Technology. 45(1), 81–86.
Branch A, Worthington R, Roth I, Chinnan M, Nakayama T (1987) Effect of hot water immersion on storage stability of non-refrigerated peanuts. Peanut Science. 14(1), 4–8.
Buranasompob A (2001) Rancidity and lipoxygenase activity of walnuts and almonds. Ph.D. Dissertation, Washington State University.
Buranasompob A, Tang J, Powers JR, Reyes J, Clark S, Swanson BG (2007) Lipoxygenase activity in walnuts and almonds. LWT . Food Science and Technology. 40(5), 893–899.
Chiou RY, Tseng CY, Ho S (1991) Characteristics of peanut kernels roasted under various atmospheric environments. Journal of Agricultural and Food Chemistry. 39(10), 1852–1856.
Chu C, Resurreccion A (2004) Optimization of a chocolate peanut spread using response surface methodology (RSM). Journal of Sensory Studies. 19, 237–260.
Ciftci D, Kahyaoglu T, Kapucu S, Kaya S (2008) Colloidal stability and rheological properties of sesame paste. Journal of Food Engineering. 87, 428–435.
Ereifej KI, Rababah TM, Al-Rababah M (2005) Quality attributes of halva by utilization of proteins, non-hydrogenated palm oil, emulsifiers, gum arabic, sucrose, and calcium chloride. International Journal of Food Properties. 8(3), 415–422.
Gu X, Campbell LJ, Euston SR (2009) Effects of different oils on the properties of soy protein isolate emulsions and gels. Food Research International. 42(8), 925–932.
Henderson HM, Blank G, Sustackova H (1991) Thermal inactivation of pea flour lipoxygenase. Journal of Food Biochemistry. 15, 107–115.
Institute of Standards and Industrial Research of Iran (ISIRI) (1992) Pistachio butter - Specification and test methods (No. 5691).
Kahyaoglu T (2008) Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming. LWT . Food Science and Technology. 41(1), 26–33.
Kahyaoglu T, Kaya S (2006) Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. Journal of Food Engineering. 75, 167–177.
Kashani GG, Valadon LRG (1983) Effect of salting and roasting on the lipids of Iranian pistachio kernels. Journal of Food Technology. 18, 461–467.
Kermasha S, Metche M (1987) Changes in lipoxygenase and hydroperoxide isomerase activities during the development and storage of french bean seed. Journal of the Science of Food and Agriculture. 40, 1–10.
Lino ACL, Sanches J, Fabbro IMD (2008) Image processing techniques for lemons and tomatoes classification. Bragantia. 67(3), 785–789.
Luh B, Wong W, El-Shimi N (1981) Effect of processing on some chemical constituents of pistachio nuts. Journal of Food Quality. 5, 33–41.
McCurdy AR, Nagel CW, Swanson BG (1983) Isolation and characterization of lipoxygenase in pinto dry beans. Canadian Institute of Food Science and Technology Journal. 16(3), 179–184.
Mousazadeh M, Mousavi SM, Emam-Djomeh Z, HadiNezhad M, Rahmati N (2013) Stability and dynamic rheological characterization of spread developed based on pistachio oil. International Journal of Biological Macromolecules. 56, 133–9.
Muego-Gnanasekharan KF, Resurreccion AVA (1992) Physicochemical and sensory characteristics of peanut paste stored at different temperatures. Journal of Food Science. 57(6), 1385–1389.
Nikzadeh V, Sedaghat N (2008) Physical and sensory changes in pistachio nuts as affected by roasting temperature and storage. American-Eurasian Journal of Agricultural and Environmental Sciences. 4(4), 478–483.
Özdemir M, Açkurt F, Yildiz M, Biringen G (2001) Effect of roasting on some nutrients of hazelnuts ( Corylus Avellena L.). Food Chemistry. 73, 185–190.
Pokorny J, Dieffenbacher A (1989) Determination of 2-thiobarbituric acid value: direct method - results of a collaborative study and the standardised method. Pure and Applied Chemistry. 61(6), 1165–1170.
Samad Louei HR, Azizi MH, Barzegar M (2007) Antioxidative effect of pomegranate seed phenolic componends on soybean oil. Journal of Agricultural Sciences and Natural Resources. 14(4), 193–200.
Shaker Ardakani A, Kabir GH, Shahedi M (2009) Optimizing of the process of pistachio butter production. Journal of Science and Technology of Agriculture and Natural Resources. 13(47(A)), 49–60.
Shakerardekani A, Karim R, Ghazali HM, Chin NL (2013) Textural, rheological and sensory properties and oxidative stability of nut spreads - a review. International Journal of Molecular Sciences. 14(2), 4223–41.
Tomlins K, Rukuni, T (2007) Effect of roasting time and storage time on sensory attributes and consumer acceptability of peanut butters in southern Africa. Tropical Science. 47(4), 165–182.
Wall MM, Gentry TS (2007) Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia). LWT . Food Science and Technology. 40(4), 587–593.
Wanlapa A, Jindal VK (2006) Instrumental and sensory evaluation of textural changes during roasting of cashew kernels. Journal of Texture Studies. 37, 263–275.
Wong VYL (2000) Blended nut spread compositions. Retrieved from.
www.google.com/patents/US6063430
Yeh JY, Phillips RD, Resurreccion AV, Hung YC (2002) Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures. Journal of Agricultural and Food Chemistry. 50(8), 2377–84.
Ziaolhagh H (2013) Effect of packaging on shelf life of almond kernels. International Journal of Agriculture and Crop Sciences. 5(1), 5–20.
