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

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Mason, R. L., Bowden, R. P. and Nottingham, S. M. (1995) Effects of oil roasting temperature and time on the quality of two Macadamia integrifolia cultivars. Journal of the Science of Food and Agriculture, 68 (4). pp. 471-475. ISSN 0022-5142

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Article Link: https://doi.org/10.1002/jsfa.2740680411

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.

Item Type:	Article
Subjects:	Plant culture > Fruit and fruit culture > Nuts
Live Archive:	19 Apr 2024 02:18
Last Modified:	19 Apr 2024 02:18

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