Related Experiment Video
Updated: Aug 13, 2026
Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
Published on: June 4, 2014
A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory
Xing-Hao Tu1,2, Bang-Fu Wu1, Ya Xie1
1Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China.
Abstract:
Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and other phytochemicals were analyzed, and a sensory evaluation was carried out of two major varieties of macadamia nuts planted in China, after roasting. Only small changes in fatty acid (FA) content and a slight decrease in total triglycerides (TAGs) were observed after roasting. The free fatty acid (FFA) content and the peroxide value were increased by roasting. The total available polyphenol content increased by 25.6% and the oxidative stability index of kernels increased by 21.6%. The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.
More Related Videos
08:43PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
Published on: May 11, 2017
05:55High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
