Influence of Roasting Conditions on the Acrylamide Content and the Color of Roasted Almonds

• Published in: Journal of food science Vol. 72; no. 1; pp. C033 - C038
• Main Authors: Lukac, Helen, Amrein, Thomas M, Perren, Rainer, Conde-Petit, Béatrice, Amadò, Renato, Escher, Felix
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.01.2007; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: acrylamide; Acrylamide - analysis; Acrylamide - chemistry; acrylamides; activation energy; almonds; asparagine; Biological and medical sciences; Color; Cooking; Food Handling - methods; Food industries; Food Preservation - methods; food quality; food safety; Food toxicology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hot Temperature - adverse effects; moisture; Peanuts; Prunus - chemistry; Prunus - genetics; reducing sugars; roasting; roasting temperature; Seeds - chemistry; Temperature; Time Factors; Water - analysis; water content; Temperature; Nuts; Prunus dulcis; Rosaceae; Color; almonds; moisture; Acrylamide; Almond; roasting temperature; Dicotyledones; Angiospermae; Spermatophyta; Activation energy
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2006.00206.x

The influence of roasting conditions on the acrylamide content and on the color of roasted almonds of 3 cultivars was investigated. The temperature inside the almond kernel, the water content, the color, and the acrylamide content were determined at different roasting temperatures and times. The formation of acrylamide started only when the kernel temperature had exceeded approximately 130 °C. The activation energy for the acrylamide formation during the roasting of almonds was 123 kJ·mol⁻¹. The color as measured by the degree of brightness correlated well with the acrylamide content as acrylamide content increased with increasing darkness. Therefore, control of roasting temperature presents the critical factor for limiting the acrylamide concentration in the final product. At constant roasting conditions, almonds with higher initial moisture content contained less acrylamide after roasting, which is probably due to the influence of moisture on the development product temperature during roasting.