Does roasting temperature and storage options of Macadamia nuts (Macadamia intergrifolia) affect nutritional and sensorial properties?


Patrick Ngwenyama, Ottilia Nyamuronda, Kudzai Majachani, Chakare Benhura, Macdonald Mubayiwa


Abstract


Macadamia nuts are a largely untapped potential source of nutrients, income, and livelihoods. There is low utilisation of this crop due to palatability issues and storability challenges. There is limited information on the effects of different processing methods such as roasting on palatability, nutrient retention and subsequent stability during storage of the nuts. This study investigated the effects of dry roasting macadamia nuts at different temperatures and their subsequent storage using different storage options on the nutritional and sensorial properties.  The nuts were dry-roasted for 25 minutes at three different temperature regimes: 150, 160and 170 oC, and were tested for nutritional content, antioxidant activity and peroxide value. Sensorial evaluation was conducted to determine the acceptability of the dry-roasted nuts. The nuts roasted at 160 oC were the most acceptable in terms of sensorial qualities. These were then stored under three different storage conditions, [open storage (control); plastic containers and glass containers] for 3 months. Samples were collected at 2-week intervals and analysed for proximate composition, peroxide value, and sensorial properties. Results showed that an increase in roasting temperature of macadamia nuts from 150 to 170 oC resulted in a significant increase (p<0.05) in ash, crude fat, peroxide value, and moisture content, while crude protein and carbohydrates significantly decreased. Roasting macadamia nuts at 170 °C significantly reduced their nutritional quality, while roasting at 150 and 160 °C retained the nutrients. Glass jars retained nutrients and organoleptic properties as compared to open storage and plastic containers where deterioration started after two and six weeks, respectively. Dry roasting of macadamia nuts is a viable way of value addition, and storage in glass jars is recommended for long-term storage.


Full Text:

PDF

References


Hu W, Fitzgerald M, Topp B, Alam M, O’Hare TJ. A review of biological functions, health benefits, and possible de novo biosynthetic pathway of palmitoleic acid in macadamia nuts. J Funct Foods [Internet]. 2019;62(June):103520. Available from: https://doi.org/10.1016/j.jff.2019.103520

Verma MK, Yadav A, Nayan DG., Usha K, Kumar S. Macadamia Nut (Macadamia integrifolia). In: Minor Fruits: Nutraceutical importance and cultivation. 2017. p. 583–607.

Wall MM, Gentry TS. Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia). LWT-Food Sci Technol. 2007;40:587–93.

Hu W, Fitzgerald M, Topp B, Alam M, O’Hare TJ. Fatty acid diversity and interrelationships in macadamia nuts. LWT-Food Sci Technol [Internet]. 2022;154:112839. Available from: https://doi.org/10.1016/j.lwt.2021.112839

Gama T, Wallace HM, Trueman SJ, Jones K, Hosseini-Bai S. Late-dropping macadamia nuts have reduced shelf life. Sci Hortic (Amsterdam) [Internet]. 2020;268(February):109378. Available from: https://doi.org/10.1016/j.scienta.2020.109378

Liaotrakoon W, Namhong T, Yu CH, Chen HH. Impact of roasting on the changes in composition and quality of cashew nut (Anacardium occidentale) oil. Int Food Res J. 2016;

Buthelezi NMD, Magwaza LS, Tesfay SZ. Postharvest pre-storage processing improves antioxidants, nutritional and sensory quality of macadamia nuts. Sci Hortic (Amsterdam) [Internet]. 2019;251(December 2018):197–208. Available from: https://doi.org/10.1016/j.scienta.2019.03.026

Nikzadeh V, Sedaghat N. Physical and Sensory Changes in Pistachio Nuts as Affected by Roasting Temperature and Storage. J Agric Environ Environ Sci. 2008;4(4):478–83.

Aruwajoye NN, Buthelezi NMD, Mditshwa A, Tesfay SZ, Magwaza LS. Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia). Foods. 2023;12(11):1–16.

Ozdemir M, Ackurt F, Yildiz M, Biringen G, Loker M. Effect of roasting on some nutrients of hazelnuts (Corylus avellena L.). Food Chem. 2001;73:185–90.

Wall MM. Improving the quality and safety of macadamia nuts. 12th ed. Harris LJ, editor. Cambridge: Woodhead Publishing; 2013. 274–296 p.

Borompichaichartkul C, Luengsode K, Chinprahast N, Devahastin S. Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process. J Food Eng [Internet]. 2009;93(3):348–53. Available from: http://dx.doi.org/10.1016/j.jfoodeng.2009.01.035

AOAC. Official Methods of Analysis of the Association of Official Agricultural Chemists. 18th Editi. Horwitz W, Latimer GW, editors. Vol. 46, American Journal of Public Health and the Nations Health. AOAC; 2010. 916–916 p.

Akter MS, Ahmed M, Eun JB. Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powder. Int J Food Sci Nutr. 2010;61(7):702–12.

Ciemniewska-Żytkiewicz H, Bryś J, Bryś A, Sujka K, Koczoń P. Effect of roasting process on moisture content and colour of Polish inshell hazelnuts. Acad Food J. 2014;12(1):6–10.

Durmaz G, Gökmen V. Impacts of roasting oily seeds and nuts on their extracted oils. Lipid Technol. 2010;22(8):179–82.

Tu XH, Wu B fu, Xie Y, Xu SL, Wu ZY, Lv X, et al. A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties. Food Sci Nutr. 2021;9(3):1688–97.

Bailey HM, Stein HH. Raw and roasted pistachio nuts (Pistacia vera L.) are ‘good’ sources of protein based on their digestible indispensable amino acid score as determined in pigs. J Sci Food Agric. 2020;100(10):3878–85.

Bashir AY, Abdullahi SA, Suleiman B. Effect of roasting on the proximate, mineral and anti-nutrient composition of Tamarindus indica seednuts. Trends Sci Technol. 2016;1(2):493–6.

Kosoko SB, Oluwole OB, Daramola AO, Adepoju MA, Oyelakin AJ, Tugbobo-amisu AO, et al. Comparative quality evaluation of roasted cashew nut kernel: Effect of roasting methods. Adv J Food Sci Technol. 2014;6(12):1362–71.

Yan J, Guo MM, Shen YH, Wang YY, Luan X, Li C. Effects of processing techniques on oxidative stability of Prunus pedunculatus seed oil. Grasas y Aceites. 2017;68(3):1–9.

Cämmerer B, Kroh LW. Shelf life of linseeds and peanuts in relation to roasting. LWT - Food Sci Technol. 2009;42(2):545–9.

Yang J, Pan Z, Takeoka G, Mackey B, Bingol G, Brandl MT, et al. Shelf-life of infrared dry-roasted almonds. FOOD Chem [Internet]. 2013;138(1):671–8. Available from: http://dx.doi.org/10.1016/j.foodchem.2012.09.142

Zuniga ADG, Coelho AFS, Ferreira EMS, Resende EA, de Almeida KN. Shelf life evaluation of integral biscuits (snacks) made from cashew nut. Rev Bras Prod Agroindustriais. 2011;13(3):251–6.

Arena E, Ballistreri G, Fallico B. Effect of postharvest storage temperatures on the quality parameters of pistachio nuts. Czech J Food Sci [Internet]. 2013;31(5):467–73. Available from: https://doi.org/10.17221/69/2013-CJFS

Turan A, Karaosmanoğlu H. Effect of drying methods on long term storage of hazelnu. Food Sci Technol. 2019;39(2):406–12.

Henríquez C, Loewe V, Saavedra J, Córdova A, Lutz M. Effect of the type of packaging on the oxidative stability of pine nuts (Pinus pinea L.) grown in Chile. CYTA - J Food [Internet]. 2018;16(1):255–62. Available from: https://doi.org/10.1080/19476337.2017.1391332

Gadani BC, Miléski KML, Peixoto LS, Agostini JDS. Physical and chemical characteristics of cashew nut flour stored and packaged with different packages. Food Sci Technol. 2017;37(4):657–62.

Grebenteuch S, Kroh LW, Drusch S, Rohn S. Formation of secondary and tertiary volatile compounds resulting from the lipid oxidation of rapeseed oil. Foods. 2021;10(10).

Azarbad MH, Jeleń H. Determination of Hexanal—an Indicator of Lipid Oxidation by Static Headspace Gas Chromatography (SHS-GC) in Fat-Rich Food Matrices. Food Anal Methods. 2015;8(7):1727–33.

Raisi M, Ghorbani M, Mahoonak SA, Kashaninejad M, Hosseini H. Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long term storage. J Stored Prod Res [Internet]. 2015;62:16–21. Available from: http://dx.doi.org/10.1016/j.jspr.2015.03.004

Bakkalbaşi E, Yilmaz ÖM, Javidipour I, Artik N. Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT - Food Sci Technol. 2012;46(1):203–9.

Lawal O., Fagbohun E. Studies on Bio-Deterioration, Aflatoxin Contamination and Nutritive Values of Processed Cashew (Anacadium accidentale L) Nuts during Storage. Nat Sci. 2014;11(9):1–8.

Zhou M, Hua T, Ma X, Sun H. Changes in crude protein content and amino acids profile in Ginkgo biloba nuts during storage. Int J Food Prop [Internet]. 2020;23(1):497–505. Available from: https://doi.org/10.1080/10942912.2020.1737936

Silva MP, Martinez MJ, Casini C, Grosso NR. Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage. Int J Food Sci Technol. 2010;45(7):1499–504.

Liu K, Liu Y, Chen F. Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts. Food Sci Nutr. 2019;7(7):2280–90.

FAO, WHO. Codex General Standard for Fats and Oils [Internet]. Codex Standard for Edible Fats and Oils not Covered by Individual Standards (CODEX STAN 19-1981, Rev. 2 - 1999). Taylor & Francis Group; 2001 [cited 2024 Mar 19]. Available from: https://www.fao.org/3/y2774e/y2774e03.htm#bm3.1

Özilgen M, Özdemir M. A review on grain and nut deterioration and design of the dryers for safe storage with special reference to Turkish hazelnuts. Vol. 41, Critical Reviews in Food Science and Nutrition. 2001. 95–132 p.

García-Pascual P, Mateos M, Carbonell V, Salazar DM. Influence of storage conditions on the quality of shelled and roasted almonds. Biosyst Eng. 2003;84(2):201–9.




DOI: https://doi.org/10.46676/ij-fanres.v5i1.286

Refbacks

  • There are currently no refbacks.


E-ISSN : 2722-4066

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.