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Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content

Author

Listed:
  • Shahla Hosseini Bai
  • Ian Darby
  • Tio Nevenimo
  • Godfrey Hannet
  • Dalsie Hannet
  • Matthew Poienou
  • Elektra Grant
  • Peter Brooks
  • David Walton
  • Bruce Randall
  • Helen M Wallace

Abstract

Roasting nuts may alter their chemical composition leading to changes in their health benefits. However, the presence of testa may alleviate the negative effects of thermal treatments. Hence, this study aimed to explore the effects of roasting on kernel chemical quality and colour development of Canarium indicum and examine to what extent testa would protect kernels against damage from roasting. Roasting decreased peroxide value but increased free fatty acid, probably due to increased cell destruction and lack of enzyme inactivation, respectively. Protein content of kernels significantly decreased after roasting compared to raw kernels. However, testa-on kernels contained significantly higher protein content compared to testa-off kernels. Whilst colour development and mottling were observed in temperatures beyond 120°C, roasting did not alter fatty acid compositions of kernels. The mild roasting and presence of testa in kernels can be used to enhance health benefits of kernels.

Suggested Citation

  • Shahla Hosseini Bai & Ian Darby & Tio Nevenimo & Godfrey Hannet & Dalsie Hannet & Matthew Poienou & Elektra Grant & Peter Brooks & David Walton & Bruce Randall & Helen M Wallace, 2017. "Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content," PLOS ONE, Public Library of Science, vol. 12(9), pages 1-14, September.
    • Handle: RePEc:plo:pone00:0184279
    DOI: 10.1371/journal.pone.0184279
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