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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 S 1 , Lasekan O 1 , Muhammad K 2 , Sulaiman R 1 , Hussain N 1

Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400 Serdang, Malaysia
  • 2 Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400 Serdang, Malaysia
Chem Cent J, 2014;8(1):55.
PMID: 25317204 DOI: 10.1186/s13065-014-0055-2

Abstract

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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