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Title

ROASTING PROCESS OPTIMIZATION OF WALNUT KERNELS FOR THE PREPARATION OF WALNUT CREAM USING RESPONSE SURFACE METHODOLOGY

Pages

  31-40

Abstract

 Roasting has considerable effects on the quality of cream made of nuts. In this study, the ROASTING conditions of walnut kernels were optimized based on the stability parameters of the produced cream. Temperatures of 100-150oC for 10-30 minutes were used to roast walnut kernels. The amount of OIL SEPARATION, peroxide, acidity and Thiobarbituric acid values of the cream, as well as color parameters were determined after three months of storage at 25oC. The results showed that the OIL SEPARATION increased with temperature and time of ROASTING (from 4.16% at 100oC/10min to 7.85% at 150oC/30min). Peroxide, acidity and thiobarbituric acid values were significantly affected by temperature and time of ROASTING. In addition, it was shown that as the temperature increased, the redness and yellowness increased, but the lightness of the samples decreased. Finally, the temperature of 116°C for 12 minutes was chosen as the optimized ROASTING conditions for producing WALNUT CREAM.

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    APA: Copy

    ZIAOLHAGH, SEYED HAMIDREZA, MAZAHERI TEHRANI, MOSTAFA, RAZAVI, SEYED MOHAMMAD ALI, & RASHIDI, HASSAN. (2017). ROASTING PROCESS OPTIMIZATION OF WALNUT KERNELS FOR THE PREPARATION OF WALNUT CREAM USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES), 8(1), 31-40. SID. https://sid.ir/paper/247738/en

    Vancouver: Copy

    ZIAOLHAGH SEYED HAMIDREZA, MAZAHERI TEHRANI MOSTAFA, RAZAVI SEYED MOHAMMAD ALI, RASHIDI HASSAN. ROASTING PROCESS OPTIMIZATION OF WALNUT KERNELS FOR THE PREPARATION OF WALNUT CREAM USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES)[Internet]. 2017;8(1):31-40. Available from: https://sid.ir/paper/247738/en

    IEEE: Copy

    SEYED HAMIDREZA ZIAOLHAGH, MOSTAFA MAZAHERI TEHRANI, SEYED MOHAMMAD ALI RAZAVI, and HASSAN RASHIDI, “ROASTING PROCESS OPTIMIZATION OF WALNUT KERNELS FOR THE PREPARATION OF WALNUT CREAM USING RESPONSE SURFACE METHODOLOGY,” JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES), vol. 8, no. 1, pp. 31–40, 2017, [Online]. Available: https://sid.ir/paper/247738/en

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