Abstract
This paper describes comparative analysis some of physical and chemical properties of novel Persian walnut cultivars (cv. Urmia and Toyserkan) grown in Iran. The physical properties in terms of linear dimensions, geometric mean diameter, mass, volume, sphericity, surface area, true and bulk densities, porosity, repose angle, shell ratio and static coefficient of friction of nuts and kernels of the walnut cultivars were determined. The highest fat (66.1%), dietary fiber (4.8%), protein (16.33%), potassium (311mg 100g-1) and magnesium (97.5mg 100g-1) contents were obtained in Urmia cultivar (14.92%). Linoleic acid was the major fatty acid, followed by oleic, linolenic and palmitic acids. Amino acid composition analyses indicated that acidic amino acids were the most prominent group with a range from 31.06% (Toyserkan cultivar) to 31.09% (Urmia cultivar).
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