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| Effect of baking process on the quality of walnut kernel |
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| DOI： |
| KeyWord:walnut kernel baking quality acid value peroxide value total phenol color |
| FundProject:国家重点研发项目（2019YFD1002303） |
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| Abstract: |
| Using Wensu 185 thin-skinned walnuts as raw materials, the effects of baking temperature and baking time on the qualities of peeled and unpeeled walnut kernels were studied with acid value, peroxide value, total phenol content and color of the baked walnut kernel as indicators and combining with fuzzy mathematics comprehensive evaluation method. The results showed that the peroxide value and acid value of walnut kernel roasted at 120-140 ℃ for 10-30 min were lower. At 120-150 ℃, with the prolonging of baking time, the acid value of unpeeled and peeled walnut kernels reached their highest points at 150 ℃/30 min and 150 ℃/25 min, and increased by 0.303, 0.107 mgKOH/g compared with 120 ℃/10 min, respectively. With the increase of baking temperature, the color of walnut kernel deepened, and the total phenol content did not change significantly, but the soaking solution of phenols had a significant effect on the quality of walnut kernel. According to the fuzzy mathematics comprehensive evaluation method, the best baking conditions for walnut kernel were obtained as follows: baking temperature 130 ℃ and baking time 25 min. Under these conditions, the comprehensive score of walnut kernel was 94.10. Baking not only gave the walnut kernel a unique flavor, but also further improved the quality of walnut kernel processed products. |
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