Effects of oil roasting temperature and time on the quality of two  Macadamia integrifolia  cultivars | Zendy

Mason Richard L | Zendy; Bowden Ray P | Zendy; Nottingham Stephen M | Zendy

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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.

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