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Effect of Different Roasting Methods on Some Properties of Walnut Kernels

Year 2022, Volume: 15 Issue: Special Issue I - 4th International Conference on Advanced Engineering Technologies, 65 - 74, 23.12.2022

Naciye Kutlu Kantar Tuğba Elbir Özlem Yılmaz Aybike Kamiloğlu

https://doi.org/10.18185/erzifbed.1202053
Cited By: 1

Abstract

In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.

Keywords

Roasting microwave Juglans regia L. phenolic compound oil

Supporting Institution

This study was presented at the 4th International Conference on Advanced Engineering Technologies.

References

  • [1] Liu, M., Li, C., Cao, C., Wang, L., Li, X., Che, J., ...and Liu, X., (2021). Walnut fruit processing equipment: academic insights and perspectives. Food Engineering Reviews, 13(4), 822-857.
  • [2] Pycia, K., Kapusta, I., Jaworska, G., Jankowska, A., (2019). Antioxidant properties, profile of polyphenolic compounds and tocopherol content in various walnut (Juglans regia L.) varieties. European Food Research and Technology, 245(3), 607-616.
  • [3] Queirós, C. S., Cardoso, S., Lourenço, A., Ferreira, J., Miranda, I., Lourenço, M. J. V., Pereira, H., (2020). Characterization of walnut, almond, and pine nut shells regarding chemical composition and extract composition. Biomass Conversion and Biorefinery, 10(1), 175-188.
  • [4] https://www.fao.org/faostat/en/#data/QCL. Erişim tarihi 08/11/2022.
  • [5] Martínez, M. L., Labuckas, D. O., Lamarque, A. L., Maestri, D. M., (2010). Walnut (Juglans regia L.): genetic resources, chemistry, by‐products. Journal of the Science of Food and Agriculture, 90(12), 1959-1967.
  • [6] Ros, E., Izquierdo-Pulido, M., Sala-Vila, A., (2018). Beneficial effects of walnut consumption on human health: Role of micronutrients. Current Opinion in Clinical Nutrition & Metabolic Care, 21(6), 498-504.
  • [7] Hayes, D., Angove, M. J., Tucci, J., Dennis, C., (2016). Walnuts (Juglans regia) chemical composition and research in human health. Critical Reviews in Food Science and Nutrition, 56(8), 1231-1241.
  • [8] Ni, Z. J., Zhang, Y. G., Chen, S. X., Thakur, K., Wang, S., Zhang, J. G., ... and Wei, Z. J., (2022). Exploration of walnut components and their association with health effects. Critical Reviews in Food Science and Nutrition, 62(19), 5113-5129.
  • [9] Liu, B., Chang, Y., Sui, X., Wang, R., Liu, Z., Sun, J., Xia, J., (2022). Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.). Food Analytical Methods, 15(3), 717-727.
  • [10] Małgorzata, W., Konrad, P. M., Zieliński, H., (2016). Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity. Food Chemistry, 196, 355-358.
  • [11] Gunel, Z., Torun, M., Sahin‐Nadeem, H., (2020). Sugar, d‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air. Journal of Food Processing and Preservation, 44(4), e14371.
  • [12] Nicoli, M. C., Anese, M., Parpinel, M., (1999). Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science & Technology, 10(3), 94-100.
  • [13] Jeong, S. M., Kim, S. Y., Kim, D. R., Nam, K. C., Ahn, D. U., Lee, S. C., (2004). Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science, 69(5), C377-C381.
  • [14] Lin, J. T., Liu, S. C., Hu, C. C., Shyu, Y. S., Hsu, C. Y., Yang, D. J., (2016). Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel. Food Chemistry, 190, 520-528.
  • [15] Sruthi, N. U., Premjit, Y., Pandiselvam, R., Kothakota, A., Ramesh, S. V., (2021). An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chemistry, 348, 129088.
  • [16] Schoeman, L., Manley, M., (2019). Oven and forced convection continuous tumble (FCCT) Roasting: Effect on physicochemical, structural and functional properties of wheat grain. Food and Bioprocess Technology, 12(1), 166-182.
  • [17] Fahmi, R., Ryland, D., Sopiwnyk, E., Malcolmson, L., Shariati‐Ievari, S., McElrea, A., ... and Aliani, M., (2021). Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour. Journal of Food Science, 86(10), 4330-4353.
  • [18] Ceccanti, C., Pellegrini, E., Guidi, L., (2021). Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables. LWT, 149, 112014.
  • [19] Bagheri, H., Kashaninejad, M., Ziaiifar, A. M., Aalami, M., (2016). Novel hybridized infrared-hot air method for roasting of peanut kernels. Innovative Food Science & Emerging Technologies, 37, 106-114.
  • [20] Juhaimi, F. A., Özcan, M. M., Uslu, N., Doğu, S., (2017). Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting. Journal of Food Science and Technology, 54(13), 4436-4441.
  • [21] Labuckas, D. O., Maestri, D. M., Perello, M., Martínez, M. L., Lamarque, A. L., (2008). Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins. Food Chemistry, 107(2), 607-612.
  • [22] Wu, S., Shen, D., Wang, R., Li, Q., Mo, R., Zheng, Y., ... and Liu, Y., (2021). Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel. Food Chemistry, 350, 129217.
  • [23] Bao, J. S., Cai, Y. Z., Sun, M., Wang, G., Corke, H., (2005). Anthocyanins, flavonols, and free radical scavenging activity of chinese bayberry (Myrica rubra) extracts and their color properties and stability. Journal of Agricultural and Food Chemistry, 53(6), 2327–2332.
  • [24] AOAC, C. J. O. M. G., MD, USA. (2005). Official methods of analysis of the Association of Analytical Chemists International.
  • [25] Bagheri, H., Kashaninejad, M., Ziaiifar, A. M., Aalami, M., (2019). Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method. Information Processing in Agriculture, 6(2), 255-264.
  • [26] Shakerardekani, A., Karim, R., Ghazali, H. M., Chin, N. L., (2011). Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels. Moisture Content and Colour of Pistachio Kernels, 18, 704-710.
  • [27] Ahmed, I. A. M., Al Juhaimi, F. Y., Osman, M. A., Al Maiman, S. A., Hassan, A. B., Alqah, H. A., ... and Ghafoor, K., (2020). Effect of oven roasting treatment on the antioxidant activity, phenolic compounds, fatty acids, minerals, and protein profile of Samh (Mesembryanthemum forsskalei Hochst) seeds. LWT, 131, 109825.
  • [28] Vignoli J.A., Viegas M.C., Bassoli D.G., Benassi Md.T., (2014). Roasting process affects differently the bioactive compounds and the antioxidant activity of Arabica and Robusta coffees. Food Res. Int. 61: 279–85 .
  • [29] Herawati, D., Giriwono, P. E., Dewi, F. N. A., Kashiwagi, T., Andarwulan, N., (2019). Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans. Food Science and Biotechnology, 28(1), 7-14.
  • [30] Poggetti, L., Ferfuia, C., Chiabà, C., Testolin, R., Baldini, M., (2018). Kernel oil content and oil composition in walnut (Juglans regia L.) accessions from north‐eastern Italy. Journal of the Science of Food and Agriculture, 98(3), 955-962.
  • [31] Chandrasekara, N., Shahidi, F., (2011). Oxidative stability of cashew oils from raw and roasted nuts. Journal of the American Oil Chemists' Society, 88(8), 1197-1202.
  • [32] Fathi-Achachlouei, B., Azadmard-Damirchi, S., Zahedi, Y., Shaddel, R., (2019). Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed. Industrial Crops and Products, 128, 527-533.

Effect of Different Roasting Methods on Some Properties of Walnut Kernels

Year 2022, Volume: 15 Issue: Special Issue I - 4th International Conference on Advanced Engineering Technologies, 65 - 74, 23.12.2022

Naciye Kutlu Kantar Tuğba Elbir Özlem Yılmaz Aybike Kamiloğlu

https://doi.org/10.18185/erzifbed.1202053
Cited By: 1

Abstract

In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.

Keywords

Roasting microwave Juglans regia L. phenolic compound oil

References

  • [1] Liu, M., Li, C., Cao, C., Wang, L., Li, X., Che, J., ...and Liu, X., (2021). Walnut fruit processing equipment: academic insights and perspectives. Food Engineering Reviews, 13(4), 822-857.
  • [2] Pycia, K., Kapusta, I., Jaworska, G., Jankowska, A., (2019). Antioxidant properties, profile of polyphenolic compounds and tocopherol content in various walnut (Juglans regia L.) varieties. European Food Research and Technology, 245(3), 607-616.
  • [3] Queirós, C. S., Cardoso, S., Lourenço, A., Ferreira, J., Miranda, I., Lourenço, M. J. V., Pereira, H., (2020). Characterization of walnut, almond, and pine nut shells regarding chemical composition and extract composition. Biomass Conversion and Biorefinery, 10(1), 175-188.
  • [4] https://www.fao.org/faostat/en/#data/QCL. Erişim tarihi 08/11/2022.
  • [5] Martínez, M. L., Labuckas, D. O., Lamarque, A. L., Maestri, D. M., (2010). Walnut (Juglans regia L.): genetic resources, chemistry, by‐products. Journal of the Science of Food and Agriculture, 90(12), 1959-1967.
  • [6] Ros, E., Izquierdo-Pulido, M., Sala-Vila, A., (2018). Beneficial effects of walnut consumption on human health: Role of micronutrients. Current Opinion in Clinical Nutrition & Metabolic Care, 21(6), 498-504.
  • [7] Hayes, D., Angove, M. J., Tucci, J., Dennis, C., (2016). Walnuts (Juglans regia) chemical composition and research in human health. Critical Reviews in Food Science and Nutrition, 56(8), 1231-1241.
  • [8] Ni, Z. J., Zhang, Y. G., Chen, S. X., Thakur, K., Wang, S., Zhang, J. G., ... and Wei, Z. J., (2022). Exploration of walnut components and their association with health effects. Critical Reviews in Food Science and Nutrition, 62(19), 5113-5129.
  • [9] Liu, B., Chang, Y., Sui, X., Wang, R., Liu, Z., Sun, J., Xia, J., (2022). Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.). Food Analytical Methods, 15(3), 717-727.
  • [10] Małgorzata, W., Konrad, P. M., Zieliński, H., (2016). Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity. Food Chemistry, 196, 355-358.
  • [11] Gunel, Z., Torun, M., Sahin‐Nadeem, H., (2020). Sugar, d‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air. Journal of Food Processing and Preservation, 44(4), e14371.
  • [12] Nicoli, M. C., Anese, M., Parpinel, M., (1999). Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science & Technology, 10(3), 94-100.
  • [13] Jeong, S. M., Kim, S. Y., Kim, D. R., Nam, K. C., Ahn, D. U., Lee, S. C., (2004). Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science, 69(5), C377-C381.
  • [14] Lin, J. T., Liu, S. C., Hu, C. C., Shyu, Y. S., Hsu, C. Y., Yang, D. J., (2016). Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel. Food Chemistry, 190, 520-528.
  • [15] Sruthi, N. U., Premjit, Y., Pandiselvam, R., Kothakota, A., Ramesh, S. V., (2021). An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chemistry, 348, 129088.
  • [16] Schoeman, L., Manley, M., (2019). Oven and forced convection continuous tumble (FCCT) Roasting: Effect on physicochemical, structural and functional properties of wheat grain. Food and Bioprocess Technology, 12(1), 166-182.
  • [17] Fahmi, R., Ryland, D., Sopiwnyk, E., Malcolmson, L., Shariati‐Ievari, S., McElrea, A., ... and Aliani, M., (2021). Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour. Journal of Food Science, 86(10), 4330-4353.
  • [18] Ceccanti, C., Pellegrini, E., Guidi, L., (2021). Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables. LWT, 149, 112014.
  • [19] Bagheri, H., Kashaninejad, M., Ziaiifar, A. M., Aalami, M., (2016). Novel hybridized infrared-hot air method for roasting of peanut kernels. Innovative Food Science & Emerging Technologies, 37, 106-114.
  • [20] Juhaimi, F. A., Özcan, M. M., Uslu, N., Doğu, S., (2017). Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting. Journal of Food Science and Technology, 54(13), 4436-4441.
  • [21] Labuckas, D. O., Maestri, D. M., Perello, M., Martínez, M. L., Lamarque, A. L., (2008). Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins. Food Chemistry, 107(2), 607-612.
  • [22] Wu, S., Shen, D., Wang, R., Li, Q., Mo, R., Zheng, Y., ... and Liu, Y., (2021). Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel. Food Chemistry, 350, 129217.
  • [23] Bao, J. S., Cai, Y. Z., Sun, M., Wang, G., Corke, H., (2005). Anthocyanins, flavonols, and free radical scavenging activity of chinese bayberry (Myrica rubra) extracts and their color properties and stability. Journal of Agricultural and Food Chemistry, 53(6), 2327–2332.
  • [24] AOAC, C. J. O. M. G., MD, USA. (2005). Official methods of analysis of the Association of Analytical Chemists International.
  • [25] Bagheri, H., Kashaninejad, M., Ziaiifar, A. M., Aalami, M., (2019). Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method. Information Processing in Agriculture, 6(2), 255-264.
  • [26] Shakerardekani, A., Karim, R., Ghazali, H. M., Chin, N. L., (2011). Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels. Moisture Content and Colour of Pistachio Kernels, 18, 704-710.
  • [27] Ahmed, I. A. M., Al Juhaimi, F. Y., Osman, M. A., Al Maiman, S. A., Hassan, A. B., Alqah, H. A., ... and Ghafoor, K., (2020). Effect of oven roasting treatment on the antioxidant activity, phenolic compounds, fatty acids, minerals, and protein profile of Samh (Mesembryanthemum forsskalei Hochst) seeds. LWT, 131, 109825.
  • [28] Vignoli J.A., Viegas M.C., Bassoli D.G., Benassi Md.T., (2014). Roasting process affects differently the bioactive compounds and the antioxidant activity of Arabica and Robusta coffees. Food Res. Int. 61: 279–85 .
  • [29] Herawati, D., Giriwono, P. E., Dewi, F. N. A., Kashiwagi, T., Andarwulan, N., (2019). Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans. Food Science and Biotechnology, 28(1), 7-14.
  • [30] Poggetti, L., Ferfuia, C., Chiabà, C., Testolin, R., Baldini, M., (2018). Kernel oil content and oil composition in walnut (Juglans regia L.) accessions from north‐eastern Italy. Journal of the Science of Food and Agriculture, 98(3), 955-962.
  • [31] Chandrasekara, N., Shahidi, F., (2011). Oxidative stability of cashew oils from raw and roasted nuts. Journal of the American Oil Chemists' Society, 88(8), 1197-1202.
  • [32] Fathi-Achachlouei, B., Azadmard-Damirchi, S., Zahedi, Y., Shaddel, R., (2019). Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed. Industrial Crops and Products, 128, 527-533.
There are 32 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Naciye Kutlu Kantar 0000-0002-4075-8823

Tuğba Elbir 0000-0002-8836-8808

Özlem Yılmaz 0000-0001-7113-8574

Aybike Kamiloğlu 0000-0002-6756-0331

Early Pub Date December 21, 2022
Publication Date December 23, 2022
Published in Issue Year 2022 Volume: 15 Issue: Special Issue I - 4th International Conference on Advanced Engineering Technologies

Cite

APA Kutlu Kantar, N., Elbir, T., Yılmaz, Ö., Kamiloğlu, A. (2022). Effect of Different Roasting Methods on Some Properties of Walnut Kernels. Erzincan University Journal of Science and Technology, 15(Special Issue I), 65-74. https://doi.org/10.18185/erzifbed.1202053

Cited By

Effect of conduction drying on nutrient and fatty acid profiles: a comparative analysis of hazelnuts and walnuts
Frontiers in Sustainable Food Systems
https://doi.org/10.3389/fsufs.2024.1351309