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Effects of oil roasting temperature and time on the quality of two Macadamia integrifolia cultivars
Author(s) -
Mason Richard L,
Bowden Ray P,
Nottingham Stephen M
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740680411
Subject(s) - roasting , macadamia nut , cultivar , food science , horticulture , chemistry , botany , biology
The effects of oil roasting temperature and time on the quality of kernels from two Macadamia integrifolia cultivars, were determined. A high quality product was obtained by roasting at 115°C for 19–35 min, 125°C for 10–14 min or 135°C for 4 min. There was a significant deterioration in the quality of nuts from all roasting treatments when stored for 6 months at ambient temperature in lacquered cans at a pressure of −85 kPa. Further deterioration had occurred after 12 months storage.