✦ LIBER ✦

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

✍ Scribed by Richard L Mason; Ray P Bowden; Stephen M Nottingham

Publisher: John Wiley and Sons
Year: 1995
Tongue: English
Weight: 434 KB
Volume: 68
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740680411

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✦ Synopsis

Abstract

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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