Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
Food Chem. 2020 Nov 30;331:127338. doi: 10.1016/j.foodchem.2020.127338. Epub 2020 Jun 15.
In this study, the effect of roasting on the formation of furan in nuts was investigated. Nut samples were roasted at 150-200 °C for 5-25 min. As the roasting temperature and roasting time increased, the levels of furan in the nuts increased up to 348 ng/g. The concentration of furan was 2.76-224, 0.71-69.0, 1.46-348, 2.68-87.0, and 3.70-94.4 ng/g in almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. In kinetics analysis, the chemical reaction responsible for the production of furan in nuts followed the zero-order kinetic model, with reaction constants of 3.26 × 10 to 16.5 × 10mol/L.h at 200 °C. The apparent activation energy (Ea) was 125.0, 93.6, 86.5, 62.0, and 70.1 kJ/mol for almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. These results can be used to predict or to calculate furan formation in roasted nuts.
在这项研究中，研究了烘烤对坚果中呋喃形成的影响。将坚果样品在 150-200°C 下烘烤 5-25 分钟。随着烘烤温度和烘烤时间的增加，坚果中的呋喃含量增加到 348ng/g。杏仁、花生、腰果、榛子和奇亚籽中的呋喃浓度分别为 2.76-224、0.71-69.0、1.46-348、2.68-87.0 和 3.70-94.4ng/g。在动力学分析中，负责坚果中呋喃生成的化学反应遵循零级动力学模型，在 200°C 下的反应常数为 3.26×10 至 16.5×10mol/L.h。杏仁、花生、腰果、榛子和奇亚籽的表观活化能（Ea）分别为 125.0、93.6、86.5、62.0 和 70.1kJ/mol。这些结果可用于预测或计算烘烤坚果中呋喃的形成。
