Effects of different baking techniques on the quality of walnut and its oil

B.K.  Niu; T.M.  Olajide; H.A.  Liu; H.  Pasdar; X.C.  Weng

doi:10.3989/gya.1142192

Authors

B.K. Niu School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0002-0814-4434
T.M. Olajide School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0003-4751-8715
H.A. Liu School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0002-0528-0860
H. Pasdar School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0002-6807-6090
X.C. Weng School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0003-2047-1654

DOI:

https://doi.org/10.3989/gya.1142192

Keywords:

Aroma components, Baking technique, Chemical composition, Oil quality, Walnut oil

Abstract

The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.

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