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

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...

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Autores principales: Ng, Siewsee, Lasekan, Ola, Muhammad, Kharidah, Sulaiman, Rabiha, Hussain, Norhayati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4180919/
https://www.ncbi.nlm.nih.gov/pubmed/25317204
http://dx.doi.org/10.1186/s13065-014-0055-2
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author Ng, Siewsee
Lasekan, Ola
Muhammad, Kharidah
Sulaiman, Rabiha
Hussain, Norhayati
author_facet Ng, Siewsee
Lasekan, Ola
Muhammad, Kharidah
Sulaiman, Rabiha
Hussain, Norhayati
author_sort Ng, Siewsee
collection PubMed
description 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 < 0.05) influenced by the roasting temperature and time of roasting. However, the fracturability of nuts was significantly (P < 0.05) affected by both temperature of roasting and time as well as pH. The optimized results showed that the best response was reached when the roasting time was 29.9 min, roasting temperature 174.5°C, and pH 6.08, respectively. Moreover, the 3400–1560 cm(−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. [Figure: see text]
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spelling pubmed-41809192014-10-08 Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.) Ng, Siewsee Lasekan, Ola Muhammad, Kharidah Sulaiman, Rabiha Hussain, Norhayati Chem Cent J Research Article 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 < 0.05) influenced by the roasting temperature and time of roasting. However, the fracturability of nuts was significantly (P < 0.05) affected by both temperature of roasting and time as well as pH. The optimized results showed that the best response was reached when the roasting time was 29.9 min, roasting temperature 174.5°C, and pH 6.08, respectively. Moreover, the 3400–1560 cm(−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. [Figure: see text] Springer International Publishing 2014-09-07 /pmc/articles/PMC4180919/ /pubmed/25317204 http://dx.doi.org/10.1186/s13065-014-0055-2 Text en © Ng et al.; licensee Chemistry Central Ltd. 2014 This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research Article
Ng, Siewsee
Lasekan, Ola
Muhammad, Kharidah
Sulaiman, Rabiha
Hussain, Norhayati
Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)
title Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)
title_full Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)
title_fullStr Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)
title_full_unstemmed Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)
title_short Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)
title_sort effect of roasting conditions on color development and fourier transform infrared spectroscopy (ftir-atr) analysis of malaysian-grown tropical almond nuts (terminalia catappa l.)
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4180919/
https://www.ncbi.nlm.nih.gov/pubmed/25317204
http://dx.doi.org/10.1186/s13065-014-0055-2
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