Internal discoloration of various varieties of Macadamia nuts as influenced by enzymatic browning and Maillard reaction

Srichamnong, Warangkana; Srzednicki, George

doi:10.1016/j.scienta.2015.06.012

Cited by 20 publications

(12 citation statements)

References 18 publications

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“…This change resulted in a reduction in absorbance. This result was in agreement with that of a previous study by Srichamnong and Srzednicki (2015). Additionally, when the reaction temperature is low (100 C), the amount of reaction intermediate produced is higher than that of melanoid production.…”

Section: Effect Of Reaction Temperature On the Degree Of Reaction Andsupporting

confidence: 93%

Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System

Lei

Wang

Jiang³

et al. 2020

J Americ Oil Chem Soc

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Defatted flaxseed meal, as a high‐protein by‐product can be used as a good raw material for the Maillard reaction (MR). A MR model system was established using glucose, fructose, and glucose/fructose (1:1) to produce volatile compounds typically obtained from defatted flaxseed meal protein hydrolysate; these compounds were analyzed using head‐space solid phase microextraction (HS‐SPME) coupled with gas chromatography‐mass spectrometry (GC–MS). From the 12 MR model reaction groups, the production of pyrazines was between 12.76% and 26.56%. In the 1G group (the group prepared using DH1 = 7.87% with a glucose concentration of 10%), the amount of pyrazines generated reached 26.56%, and this was higher than that of the other 11 model reaction groups. The effect of reaction temperature (100–150 °C), reaction time (10–60 min), and sugar concentration (5–30%) on pyrazine content was determined using the 1G group. The results of this study indicated that the effect of temperature on pyrazine production was higher than that exerted by reaction time and glucose addition. The pyrazine content reached the maximum at a reaction temperature of 140 °C. The degree of reaction and pH value were also determined; the results demonstrated that accumulation of pyrazines was suboptimal when the pH of the system was dramatically decreased. For the overall reaction, the pyrazine content remained similar to that of the final products; however, the pyrazine content exhibited little correlation with the intermediate products in the MR.

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Section: Effect Of Reaction Temperature On the Degree Of Reaction Andsupporting

confidence: 93%

Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System

Lei

Wang

Jiang³

et al. 2020

J Americ Oil Chem Soc

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“…Roasting is the most commonly used processing method for preserving quality and improving the shelf life of macadamia nuts (Buthelezi et al., 2019). This thermal process can improve the flavor, aroma, color, texture, and appearance of macadamia nuts through Maillard browning reactions, or lipid oxidation (Srichamnong & Srzednicki, 2015; Walton & Wallace, 2011). Therefore, roasted kernels with their crisp texture and unique flavor are preferred over raw kernels by consumers.…”

Section: Introductionmentioning

confidence: 99%

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Xie

et al. 2021

Food Science & Nutrition

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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.

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“…Variations in ripeness, sugar composition, moisture content, and drying conditions of macadamia nuts contribute to internal browning [41] caused by an accumulation of reducing sugars in the center of the kernel, which, in turn, react with amino acids to give nonenzymatic browning products through Maillard reactions [42]. The roasting process in macadamia nuts is widely used because it improves the shelf life of the nuts, inactivating the oxidative enzyme system (lipoxygenic enzymes) and improves the flavor, aroma, texture, color, and appearance of the nuts through the reaction of Maillard and lipid peroxidation [43]. However, it is the main cause of intense color variations [44].…”

Section: Drying Versus Browning: Color Analysismentioning

confidence: 99%

Challenges and Advances in the Production of Export-Quality Macadamia and Its Integral Use with Green Technologies

Mereles¹,

Smidt²,

Martínez³

et al. 2023

Tropical Plant Species and Technological Interventions for Improvement

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Macadamia nut is an alternative crop for agricultural production in tropical Latin American countries. Its cultivation in itself constitutes a challenge for countries with high relative humidity temperatures, especially in the postharvest period. Environmentally friendly technologies suggest a comprehensive nut in shell (NIS) and kernels treatment, taking advantage of the waste generated in the drying process, critical point. This chapter explores the methods of the literature and those applied in local research for the integral use, drying of macadamia nuts, and their processing until obtaining products of high nutritional quality (dried nut and oil) and with clean technologies applicable to small producers.

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Internal discoloration of various varieties of Macadamia nuts as influenced by enzymatic browning and Maillard reaction

Cited by 20 publications

References 18 publications

Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System

Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Challenges and Advances in the Production of Export-Quality Macadamia and Its Integral Use with Green Technologies

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