Journal article
Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content
PLoS One, Vol.12(9), e0184279
2017
PMCID: PMC5597184
PMID: 28902859
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.
Details
- Title
- Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content
- Authors
- Shahla Hosseini Bai (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringIan Darby (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringTio Nevenimo (Author) - National Agricultural Research Institute, Islands Regional Centre, Papua New GuineaGodfrey Hannet (Author) - National Agricultural Research Institute, Islands Regional Centre, Papua New GuineaDalsie Hannet (Author) - National Agricultural Research Institute, Islands Regional Centre, Papua New GuineaMatthew Poienou (Author) - National Agricultural Research Institute, Islands Regional Centre, Papua New GuineaElektra L Grant (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringPeter R Brooks (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringDavid Walton (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringBruce Randall (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringHelen M Wallace (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and Engineering
- Publication details
- PLoS One, Vol.12(9), e0184279; 14
- Publisher
- Public Library of Science
- Date published
- 2017
- DOI
- 10.1371/journal.pone.0184279
- ISSN
- 1932-6203
- PMID
- 28902859; PMC5597184
- Copyright note
- Copyright © 2017 Hosseini Bai et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
- Organisation Unit
- School of Science and Engineering - Legacy; University of the Sunshine Coast, Queensland; GeneCology Research Centre - Legacy; School of Science, Technology and Engineering; Student Services and Engagement; Centre for Bioinnovation
- Language
- English
- Record Identifier
- 99450584002621
- Output Type
- Journal article
Metrics
11 File views/ downloads
623 Record Views
InCites Highlights
These are selected metrics from InCites Benchmarking & Analytics tool, related to this output
- Collaboration types
- International collaboration
- Web Of Science research areas
- Food Science & Technology
UN Sustainable Development Goals (SDGs)
This output has contributed to the advancement of the following goals:
Source: SDGs from InCites