Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)
Background: Proper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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BioMed Central
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37304/ http://psasir.upm.edu.my/id/eprint/37304/1/37304.pdf |
| _version_ | 1848848573395894272 |
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| author | Ng, Siew See Olusegun, Lasekan Syed Muhammad, Sharifah Kharidah Sulaiman, Rabiha Hussain, Norhayati |
| author_facet | Ng, Siew See Olusegun, Lasekan Syed Muhammad, Sharifah Kharidah Sulaiman, Rabiha Hussain, Norhayati |
| author_sort | Ng, Siew See |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Background: Proper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the development of color, aroma, and textural changes in Terminalia catappa nuts during roasting. Results: Results showed that color formation and browning index were significantly (P < 0.05) influenced by the roasting temperature and time of roasting. However, the fracturability of nuts was significantly (P < 0.05) affected by both temperature of roasting and time as well as pH. The optimized results showed that the best response was reached when the roasting time was 29.9 min, roasting temperature 174.5°C, and pH 6.08, respectively. Moreover, the 3400–1560 cm−1 carbonyl region for carboxylic acid, alkenes, esters, and amines was found to provide a flavor-print of the roasted tropical almond nut. While, increase in temperature did not produce new carbonyl compounds, it however led to higher concentration of compounds. Scanning electron microscopy of the almond nuts showed that the starch granules were embedded in tissues. Conclusion: These results showed that roasting temperature and time of roasting were the main variables that significantly affected the physicochemical properties of roasted tropical almond nuts. Moreover the flavor-prints for the roasted nut were produced in the 3400–1560 cm−1 carbonyl region. |
| first_indexed | 2025-11-15T09:36:39Z |
| format | Article |
| id | upm-37304 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:36:39Z |
| publishDate | 2014 |
| publisher | BioMed Central |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-373042015-12-18T05:22:22Z http://psasir.upm.edu.my/id/eprint/37304/ Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.) Ng, Siew See Olusegun, Lasekan Syed Muhammad, Sharifah Kharidah Sulaiman, Rabiha Hussain, Norhayati Background: Proper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the development of color, aroma, and textural changes in Terminalia catappa nuts during roasting. Results: Results showed that color formation and browning index were significantly (P < 0.05) influenced by the roasting temperature and time of roasting. However, the fracturability of nuts was significantly (P < 0.05) affected by both temperature of roasting and time as well as pH. The optimized results showed that the best response was reached when the roasting time was 29.9 min, roasting temperature 174.5°C, and pH 6.08, respectively. Moreover, the 3400–1560 cm−1 carbonyl region for carboxylic acid, alkenes, esters, and amines was found to provide a flavor-print of the roasted tropical almond nut. While, increase in temperature did not produce new carbonyl compounds, it however led to higher concentration of compounds. Scanning electron microscopy of the almond nuts showed that the starch granules were embedded in tissues. Conclusion: These results showed that roasting temperature and time of roasting were the main variables that significantly affected the physicochemical properties of roasted tropical almond nuts. Moreover the flavor-prints for the roasted nut were produced in the 3400–1560 cm−1 carbonyl region. BioMed Central 2014-09 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37304/1/37304.pdf Ng, Siew See and Olusegun, Lasekan and Syed Muhammad, Sharifah Kharidah and Sulaiman, Rabiha and Hussain, Norhayati (2014) Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.). Chemistry Central Journal, 8. art. no. 55. pp. 1-11. ISSN 1752-153X http://journal.chemistrycentral.com/content/8/1/55/abstract 10.1186/s13065-014-0055-2 |
| spellingShingle | Ng, Siew See Olusegun, Lasekan Syed Muhammad, Sharifah Kharidah Sulaiman, Rabiha Hussain, Norhayati Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.) |
| title | Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.) |
| title_full | Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.) |
| title_fullStr | Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.) |
| title_full_unstemmed | Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.) |
| title_short | Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.) |
| title_sort | effect of roasting conditions on color development and fourier transform infrared spectroscopy (ftir-atr) analysis of malaysian-grown tropical almond nuts (terminalia catappa l.) |
| url | http://psasir.upm.edu.my/id/eprint/37304/ http://psasir.upm.edu.my/id/eprint/37304/ http://psasir.upm.edu.my/id/eprint/37304/ http://psasir.upm.edu.my/id/eprint/37304/1/37304.pdf |