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

Autores/as

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

Palabras clave:

Aceite de nuez, Calidad de aceites, Componentes aromáticos, Composición química, Técnica de horneado

Resumen

Las condiciones de horneado de los granos de nueces se optimizaron en base a diferentes cultivares y métodos de horneado. Se determinó la influencia de las diferentes técnicas de horneado sobre las propiedades químicas de los aceites de nuez. Los resultados mostraron que el índice de acidez, el índice de peróxido y el período de inducción (PI) aumentaron significativamente en las muestras horneadas en comparación con las no horneadas. El mayor aumento en el PI fue de 6 a 17 h, lo que indica que el horneado puede mejorar la estabilidad oxidativa de los aceites de nuez y prolongar su vida útil. Varios componentes del aroma aumentaron después del horneado, sin embargo, entre las diferentes condiciones de horneado, se observó el aroma más fuerte en el aceite de nuez después del horneado durante 20 minutos con sacarosa (107%) a 153 ℃. Sin embargo, el horneado tuvo poco efecto sobre la composición de ácidos grasos de las nueces.

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Citas

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