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Information Journal Paper

Title

STUDY OF SOME CHEMICAL PROPERTIES OF TWO VARIETIES OF WHOLE AND POWDERED WALNUTS AT DIFFERENT TEMPERATURE CONDITIONS

Pages

  53-64

Abstract

 Walnut is considered as a valuable food because of its linolenic acid and high content of antioxidants. The aim of this study was to investigate changes in fat content, fatty acid composition, TOCOPHEROL content, peroxide value and color of two varieties of WALNUT in whole and powdered form during six months storage at three different temperatures of room, refrigerator and fridge. WALNUTs were harvested from a local garden in Osku city. Before storing, whole and powdered WALNUTs were packaged in polypropylene pouches. Chemical characteristics of samples were evaluated before and after the storage. The results showed that, TOCOPHEROL content decreased and peroxide value increased during storage, and effect of storage temperature on both of tow parameters was significant (p<0.05). On the other hand, results showed that storage time had no significantly effect on fatty acid composition whereas the variety of WALNUTs significantly affected fatty acid composition (p<0.05). During storage, L*, h°, WI decreased. The effect of storage temperature on color parameters i.e. L*, C* and WI was significant (p<0.05).

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    • Cite

    APA: Copy

    DANAEI, H., ESMAIILI, M., & AZADMARD DAMIRCHI, S.. (2017). STUDY OF SOME CHEMICAL PROPERTIES OF TWO VARIETIES OF WHOLE AND POWDERED WALNUTS AT DIFFERENT TEMPERATURE CONDITIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(69), 53-64. SID. https://sid.ir/paper/72234/en

    Vancouver: Copy

    DANAEI H., ESMAIILI M., AZADMARD DAMIRCHI S.. STUDY OF SOME CHEMICAL PROPERTIES OF TWO VARIETIES OF WHOLE AND POWDERED WALNUTS AT DIFFERENT TEMPERATURE CONDITIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(69):53-64. Available from: https://sid.ir/paper/72234/en

    IEEE: Copy

    H. DANAEI, M. ESMAIILI, and S. AZADMARD DAMIRCHI, “STUDY OF SOME CHEMICAL PROPERTIES OF TWO VARIETIES OF WHOLE AND POWDERED WALNUTS AT DIFFERENT TEMPERATURE CONDITIONS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 69, pp. 53–64, 2017, [Online]. Available: https://sid.ir/paper/72234/en

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