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| Effect of roasting conditions on the quality of walnut oil |
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| DOI： |
| KeyWord:walnut kernel walnut oil roasting quality antioxidation |
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| Abstract: |
| Roasting can effectively increase the flavor of walnut oil，however，walnut oil contains a lot of unsaturated fatty acids and can be easily oxidized during heating. Thus it is important to control the quality of walnut oil in the process of roasting. The walnut kernel was roasted under different temperatures and time to analyze the effect of roasting conditions on the quality of walnut oil. The results showed that with roasting temperature rising and roasting time prolonging，the color of walnut oil became darker，acid value and peroxide value increased，and the content of vitamin E decreased； the main fatty acid composition changed little with the changes of roasting temperature and roasting time，and moderate roasting was in favor of the oxidative stability of walnut oil. To obtain walnut oil with the best flavor，color and quality，the walnut kernel should be roasted at 150℃ for 35 min. |
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