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Abstract
The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.
Highlights
Walnuts (Juglans regia L.) are mainly grown in East Asia, Southeastern Europe and North America, and are among the oldest tree nuts as well as the most economically important nut in the world (Gunn et al, 2010)
When the temperature was lower than 140 °C, the aroma of baked walnuts became stronger and the score was higher with the extension of baking time because Maillard reaction increased
By analyzing Acid value (AV), peroxide value (PV) and induction period (IP), it was concluded that the oil quality of the studied walnuts was significantly influenced by the baking method, especially given that the IP of the walnut oil increased from 6 to 17 h after baking, which indicated that the oxidative stability improved and the oil can be preserved for a longer time
Summary
Walnuts (Juglans regia L.) are mainly grown in East Asia, Southeastern Europe and North America, and are among the oldest tree nuts as well as the most economically important nut in the world (Gunn et al, 2010). There are approximately 20 species of Juglans regia L distributed throughout the world. China is the largest producer of walnuts in the world. Yangbi is known as “the town of walnuts”. Three main fatty acids in walnuts, oleic (18:1 ω-9), linoleic (18:2 ω-6) and linolenic (18:3 ω-3) acids account for about 90% of total walnut oil, and its ratio of ω-3 to ω-6 unsaturated fatty acids is more reasonable and can significantly lower blood lipids and prevent cardiovascular and cerebrovascular diseases (Abbey et al, 1994). Polyphenols, flavonoids and vitamin E in walnuts have good antioxidant and anti-aging effects (Zhao et al, 2014) which can protect functional fatty acids from autoxidation
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