Effects of different baking techniques on the quality of walnut and its oil
The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all signifi...
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Consejo Superior de Investigaciones Científicas
2021-06-01
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Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1882 |
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doaj-800252e30d0043c2876f900a3bfa0cec2021-06-28T11:35:50ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142021-06-0172210.3989/gya.1142192Effects of different baking techniques on the quality of walnut and its oilB.K. Niu0T.M. Olajide1H.A. Liu2H. Pasdar3X.C. Weng4School of Life Sciences, Shanghai University 333School of Life Sciences, Shanghai University 333School of Life Sciences, Shanghai University 333School of Life Sciences, Shanghai University 333School of Life Sciences, Shanghai University 333 The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1882Aroma componentsBaking techniqueChemical compositionOil qualityWalnut oil |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
B.K. Niu T.M. Olajide H.A. Liu H. Pasdar X.C. Weng |
spellingShingle |
B.K. Niu T.M. Olajide H.A. Liu H. Pasdar X.C. Weng Effects of different baking techniques on the quality of walnut and its oil Grasas y Aceites Aroma components Baking technique Chemical composition Oil quality Walnut oil |
author_facet |
B.K. Niu T.M. Olajide H.A. Liu H. Pasdar X.C. Weng |
author_sort |
B.K. Niu |
title |
Effects of different baking techniques on the quality of walnut and its oil |
title_short |
Effects of different baking techniques on the quality of walnut and its oil |
title_full |
Effects of different baking techniques on the quality of walnut and its oil |
title_fullStr |
Effects of different baking techniques on the quality of walnut and its oil |
title_full_unstemmed |
Effects of different baking techniques on the quality of walnut and its oil |
title_sort |
effects of different baking techniques on the quality of walnut and its oil |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2021-06-01 |
description |
The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.
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topic |
Aroma components Baking technique Chemical composition Oil quality Walnut oil |
url |
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1882 |
work_keys_str_mv |
AT bkniu effectsofdifferentbakingtechniquesonthequalityofwalnutanditsoil AT tmolajide effectsofdifferentbakingtechniquesonthequalityofwalnutanditsoil AT haliu effectsofdifferentbakingtechniquesonthequalityofwalnutanditsoil AT hpasdar effectsofdifferentbakingtechniquesonthequalityofwalnutanditsoil AT xcweng effectsofdifferentbakingtechniquesonthequalityofwalnutanditsoil |
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1721356543384879104 |