Effect of roasting conditions on the formation and kinetics of furan in various nuts
2020; Elsevier BV; Volume: 331; Linguagem: Inglês
10.1016/j.foodchem.2020.127338
ISSN1873-7072
AutoresChung-Yong Cha, Kwang‐Geun Lee,
Tópico(s)Coal and Its By-products
ResumoIn this study, the effect of roasting on the formation of furan in nuts was investigated. Nut samples were roasted at 150–200 °C for 5–25 min. As the roasting temperature and roasting time increased, the levels of furan in the nuts increased up to 348 ng/g. The concentration of furan was 2.76–224, 0.71–69.0, 1.46–348, 2.68–87.0, and 3.70–94.4 ng/g in almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. In kinetics analysis, the chemical reaction responsible for the production of furan in nuts followed the zero-order kinetic model, with reaction constants of 3.26 × 10−9 to 16.5 × 10−9 mol/L.h at 200 °C. The apparent activation energy (Ea) was 125.0, 93.6, 86.5, 62.0, and 70.1 kJ/mol for almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. These results can be used to predict or to calculate furan formation in roasted nuts.
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