烘焙对果仁过氧化值、游离脂肪酸、脂肪酸组成及粗蛋白含量的影响。
Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content.
作者信息
Hosseini Bai Shahla, Darby Ian, Nevenimo Tio, Hannet Godfrey, Hannet Dalsie, Poienou Matthew, Grant Elektra, Brooks Peter, Walton David, Randall Bruce, Wallace Helen M
机构信息
Genecology, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland, Australia.
National Agricultural Research Institute, Islands Regional Centre - Keravat, Kokopo, East New Britain Province, Papua New Guinea.
出版信息
PLoS One. 2017 Sep 13;12(9):e0184279. doi: 10.1371/journal.pone.0184279. eCollection 2017.
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.
烘烤坚果可能会改变其化学成分，从而导致其健康益处发生变化。然而，种皮的存在可能会减轻热处理的负面影响。因此，本研究旨在探讨烘烤对榄仁化学成分和色泽形成的影响，并研究种皮在多大程度上能保护果仁免受烘烤损伤。烘烤降低了过氧化值，但增加了游离脂肪酸，这可能分别是由于细胞破坏增加和缺乏酶失活所致。与生果仁相比，烘烤后果仁的蛋白质含量显著降低。然而，带种皮的果仁比去种皮的果仁含有显著更高的蛋白质含量。虽然在超过120°C的温度下观察到了色泽形成和斑驳现象，但烘烤并未改变果仁的脂肪酸组成。果仁的轻度烘烤和种皮的存在可用于增强果仁的健康益处。
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