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Journals / Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2022 / 4th International Conference on Advanced Engineering Technologies

Effect of Different Roasting Methods on Some Properties of Walnut Kernels

Naciye KUTLU KANTAR
Tuğba ELBİR
Özlem YILMAZ
Aybike KAMİLOĞLU
Pages
65–74
Publication Date
2022-12-23
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined.
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Key Findings & Data:Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples.
💡
Conclusion & Impact:It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Roasting · microwave · Juglans regia L.

Abstract

In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.

Özet

In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.

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Cite This Article

KANTAR, N. K., ELBİR, T., YILMAZ, Ö., KAMİLOĞLU, A. (2022). Effect of Different Roasting Methods on Some Properties of Walnut Kernels. Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 4th International Conference on Advanced Engineering Technologies, 65–74. https://ajindex.com/articles/859253

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