Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

Chemistry Central Journal

Siewsee Ng²  Ola Lasekan²  Kharidah Muhammad¹  Rabiha Sulaiman²  Norhayati Hussain² 

[1] Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, Serdang, 43400, Malaysia

[2] Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM, Serdang, 43400, Malaysia

关键词: Fourier transform infrared spectroscopy;    Scanning electron microscopy;    Response surface methodology;    Roasting;    Terminalia catappa;   

Others  :  1213793
DOI  :  10.1186/s13065-014-0055-2

 received in 2014-06-19, accepted in 2014-08-22,  发布年份 2014

【 摘 要 】

Background

Proper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the development of color, aroma, and textural changes in Terminalia catappa nuts during roasting.

Results

Results showed that color formation and browning index were significantly (P??1 carbonyl region for carboxylic acid, alkenes, esters, and amines was found to provide a flavor-print of the roasted tropical almond nut. While, increase in temperature did not produce new carbonyl compounds, it however led to higher concentration of compounds. Scanning electron microscopy of the almond nuts showed that the starch granules were embedded in tissues.

Conclusion

These results showed that roasting temperature and time of roasting were the main variables that significantly affected the physicochemical properties of roasted tropical almond nuts. Moreover the flavor-prints for the roasted nut were produced in the 3400¿1560 cm^?1 carbonyl region.

【 授权许可】

   
2014 Ng et al.; licensee Chemistry Central Ltd.

【 图 表 】

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