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Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour.
J Sci Food Agric. 2018 Mar; 98(5):1813-1820.JS

Abstract

BACKGROUND

Walnut oil extraction by pressure systems produces a press cake as a by-product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 min).

RESULTS

All walnut flours had about 42% protein and a significant amount of dietary fibre (17%), not being affected by the roasting process. Nonetheless, the fat content increased around 50% in walnuts flours subjected to longer and higher roasting temperatures (150 °C). The lipid fraction showed a good nutritional quality with a high vitamin E content (mainly γ-tocopherol) and fatty acid profile rich in linoleic and linolenic acids. The high phenolic content also provides great antioxidant capacity to the flours.

CONCLUSION

Mild roasting of walnuts did not affect the quality of the flours that could be used as a functional ingredient in the food industry. © 2017 Society of Chemical Industry.

Authors+Show Affiliations

LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Albacete, Spain.Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Albacete, Spain.Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Albacete, Spain.Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Albacete, Spain.LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

28873230

Citation

Santos, Joana, et al. "Effect of Roasting Conditions On the Composition and Antioxidant Properties of Defatted Walnut Flour." Journal of the Science of Food and Agriculture, vol. 98, no. 5, 2018, pp. 1813-1820.
Santos J, Alvarez-Ortí M, Sena-Moreno E, et al. Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour. J Sci Food Agric. 2018;98(5):1813-1820.
Santos, J., Alvarez-Ortí, M., Sena-Moreno, E., Rabadán, A., Pardo, J. E., & Beatriz Pp Oliveira, M. (2018). Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour. Journal of the Science of Food and Agriculture, 98(5), 1813-1820. https://doi.org/10.1002/jsfa.8657
Santos J, et al. Effect of Roasting Conditions On the Composition and Antioxidant Properties of Defatted Walnut Flour. J Sci Food Agric. 2018;98(5):1813-1820. PubMed PMID: 28873230.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour. AU - Santos,Joana, AU - Alvarez-Ortí,Manuel, AU - Sena-Moreno,Estela, AU - Rabadán,Adrián, AU - Pardo,José E, AU - Beatriz Pp Oliveira,M, Y1 - 2017/10/13/ PY - 2017/06/13/received PY - 2017/08/09/revised PY - 2017/08/24/accepted PY - 2017/9/6/pubmed PY - 2018/3/17/medline PY - 2017/9/6/entrez KW - antioxidant properties KW - by-product KW - defatted walnut flour KW - nutritional composition KW - roasting SP - 1813 EP - 1820 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 5 N2 - BACKGROUND: Walnut oil extraction by pressure systems produces a press cake as a by-product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 min). RESULTS: All walnut flours had about 42% protein and a significant amount of dietary fibre (17%), not being affected by the roasting process. Nonetheless, the fat content increased around 50% in walnuts flours subjected to longer and higher roasting temperatures (150 °C). The lipid fraction showed a good nutritional quality with a high vitamin E content (mainly γ-tocopherol) and fatty acid profile rich in linoleic and linolenic acids. The high phenolic content also provides great antioxidant capacity to the flours. CONCLUSION: Mild roasting of walnuts did not affect the quality of the flours that could be used as a functional ingredient in the food industry. © 2017 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/28873230/Effect_of_roasting_conditions_on_the_composition_and_antioxidant_properties_of_defatted_walnut_flour_ L2 - https://doi.org/10.1002/jsfa.8657 DB - PRIME DP - Unbound Medicine ER -