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 signific...

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Bibliographic Details
Published inGrasas y aceites (Sevilla) Vol. 72; no. 2; p. e406
Main Authors Niu, B.K., Olajide, T.M., Liu, H.A., Pasdar, H., Weng, X.C.
Format Journal Article
LanguageEnglish
Published Consejo Superior de Investigaciones Científicas 07.06.2021
Subjects
Aroma components
Baking technique
Chemical composition
Oil quality
Walnut oil
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Summary: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.
ISSN:0017-3495
1988-4214
DOI:10.3989/gya.1142192