Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia) |
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| Authors: | Mohammad Hojjati Leontina Lipan Ángel A. Carbonell-Barrachina |
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| Affiliation: | 1. +98 6136524341;2. Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Ahvaz, Iran;3. , Departamento Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, Alicante, Spain |
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| Abstract: | Roasting enhances sensory quality of wild almonds (Amygdalus scoparia). The aim of the study was to evaluate the use of microwaves (480 W for 3 or 4 min) in roasting of wild almonds in comparison with traditional Spanish (165 °C for 20 min) and Iranian (soaking in 20 % NaCl in water for 30 min, drying at 60 °C for 2 h and roasting at 135 °C for 20 min) hot‐air processes. The influence of roasting wild almonds on moisture and oil contents, crispness, fatty acid profile, volatile compounds, and odour intensity was investigated. Roasting causes changes in appearance, texture and flavour, due to dehydration, browning, lipid oxidation, and diverse structural changes. The moisture content and hardness of the samples significantly decreased with all roasting methods. Roasting resulted in higher amounts of characteristics aroma compounds and only microwave roasting increased the oil content. The final recommendation is that microwave roasting at 480 W for 4 min led to roasted almonds of high physicochemical [dark and intense colour (L*44.9, a*8.4, and b*19.6), the highest content of total volatile compounds (132 mg kg?1), 85.2 % of unsaturated fatty acids], and sensory (high intensity of “roasted almond” aroma) quality. Microwaves can be used for roasting wild almond as a quick, safe, and economical method. |
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| Keywords: | Fatty acids GC–MS Instrumental hardness Microwave Volatile compounds |
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