Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia)

LWT

Volumn 40, Issue 4, 2007, Pages 587-593

  Wall, Marisa M ^a   Gentry, Trevor S ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Carbohydrates; Macadamia; Maillard browning; Nuts

Indexed keywords

CARBOHYDRATES; COLOR; DRYING; FOOD PROCESSING;

COLOR DEVELOPMENT; FRESH WEIGHT; MACADAMIA NUTS; SUGAR CONTENT;

FRUITS;

CARBOHYDRATES; COLOR; DRYING; FRUITS; ROASTING;

MACADAMIA; MACADAMIA INTEGRIFOLIA;

EID: 33846354991     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.03.015     Document Type: Article

References (33)

1. Beuchat L.R. Relationship of water activity to moisture content in nuts. Journal of Food Science 43 (1978) 754-755
2. Cavaletto C.G. Macadamia nuts. In: Nagy S., and Shaw P.E. (Eds). Tropical and subtropical fruits: Composition, properties and uses (1980), AVI Publishing, Inc, Westport, CT. 542-561
3. Cavaletto C.G. Macadamia nuts. In: Chan H.T. (Ed). Handbook of tropical foods (1983), Marcel Dekker, Inc, New York 361-397
4. Cavaletto C., Dela Cruz A., Ross E., and Yamamoto H.Y. Factors affecting macadamia nut stability. I. Raw kernels. Food Technology 20 8 (1966) 108-111
5. Cavaletto C.G., Ross E., and Yamamoto H.Y. In-shell storage effects on quality of processed macadamia nuts. Food Technology 22 4 (1968) 172-174
6. Curb J.D., Wergowske G., Dobbs J.C., Abbott R.D., and Huang B.J. Serum lipid effects of a high-monounsaturated fat diet based on macadamia nuts. Archives Internal Medicine 160 (2000) 1154-1158
7. Fourie P.C., and Basson D.S. Sugar content of almond, pecan, and macadamia nuts. Journal of Agricultural and Food Chemistry 38 (1990) 101-104
8. Garg M.L., Blake R.J., and Wills R. Macadamia nut consumption lowers plasma total and LDL cholesterol levels in hypercholesterolemic men. Journal of Nutrition 133 (2003) 1060-1063
9. Gogus F., Wedzicha B.L., and Lamb J. Modelling of Maillard reaction during the drying of a model matrix. Journal of Food Engineering 35 (1998) 445-458
10. Hamilton R.A., and Ito P.J. Development of macadamia nut cultivars in Hawaii. California Macadamia Society Yearbook 22 (1976) 94-100
11. Jones W., and Shaw L. The process of oil formation and accumulation in the macadamia. Plant Physiology 18 (1943) 1-7
12. King A.D., Halbrook W.U., Fuller G., and Whitehand L.C. Almond nutmeat moisture and water activity and its influence on fungal flora and seed composition. Journal of Food Science 48 (1983) 615-617
13. Koaze H., NDaka D.S., Karanja P.N., Ishibashi K., and Baba N. Changes in quality of dried macadamia nuts during a peak harvest season in Kenya. Food Science and Technology Research 8 1 (2002) 32-35
14. Kowitz, T. J., & Mason, R. L. (2003). Poor control over drying macadamia nut-in-shell on-farm causes abnormal kernel browning during roasting. In Proceedings of the second international macadamia symposium (pp. 55-57).
15. Labuza T.P. The effect of water activity on reaction kinetics of food deterioration. Food Technology 34 4 (1980) 36-41
16. Leszkowiat M.J., Barichello V., Yada R.Y., Coffin R.H., Lougheed E.C., and Stanley D.W. Contribution of sucrose to nonenzymatic browning in potato chips. Journal of Food Science 55 (1990) 281-284
17. Leung H.K. Influence of water activity on chemical reactivity. In: Rockland L.B., and Beuchat L.R. (Eds). Water activity: Theory and applications to food (1987), Marcel Dekker, Inc, New York 27-54
18. Mason R.L. Macadamia nut quality research: The processing challenge. Food Australia 52 (2000) 416-419
19. Mason R.L., and Wills R. Evaluation of the use of specific gravity as an objective index of the quality of Australian macadamia nuts. Food Technology Australia 35 (1983) 245-248
20. Moltzau, R. H., & Ripperton, J. C. (1939). Processing of the macadamia. Hawaii Agricultural Experiment Station Bulletin No. 83.
21. National Agricultural Statistics Service (NASS). (2005). Hawaii macadamia nuts. Final season estimates. http://www.nass.usda.gov.gov/hi/fruit/mac-fin.htm
22. O'Hare P.D., Bell D., Burton D., and Salmon T. Australian macadamia industry code of sound orchard practices (2000), Australian Macadamia Society, Lismore, New South Wales
23. Ozdemir M., and Devres O. Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering 44 (2000) 31-38
24. Ozdemir M., Seyhan F.G., Bakan A.K., Ilter S., Ozay G., and Devres O. Analysis of internal browning of roasted hazelnuts. Food Chemistry 73 (2001) 191-196
25. Palipane K.B., and Driscoll R.H. Moisture sorption characteristics of in-shell macadamia nuts. Journal of Food Engineering 18 (1992) 63-76
26. Prichavudhi K., and Yamamoto H.Y. Effect of drying temperature on chemical composition and quality of macadamia nuts. Food Technology 19 7 (1965) 129-132
27. Ripperton, J. C., Moltzau, R. H., & Edwards, D. W. (1938). Methods of evaluating the macadamia nut for commercial use and the variation occurring among seedling plantings in Hawaii. Hawaii Agricultural Experiment Station Bulletin No. 79.
28. Ross A.I., Mason R.L., Nottingham S., and Kowitz T. The effect of water, brine and ethanol flotation on the quality and shelf life of macadamia kernels, 1. Whole kernels. Food Australia 54 (2002) 407-412
29. Salwin H. Defining minimum moisture contents for dehydrated foods. Food Technology 13 (1959) 594-595
30. SAS Institute. SAS System for Windows. version 8 (1999), SAS Institute, Cary, NC
31. Stephenson R.A., and Gallagher E.C. Effects of temperature during latter stages of nut development on growth and quality of macadamia nuts. Scientia Horticulturae 30 (1986) 219-225
32. Stephenson R.A., Gallagher E.C., Doogan V.J., and Mayer D.G. Nitrogen and environmental factors influencing macadamia quality. Australian Journal of Experimental Agriculture 40 (2000) 1145-1150
33. Stephenson R.A., Gallagher E.C., and Gogel B.J. Macadamia nut size and maturity influenced by lime and nitrogen applications. Australian Journal of Agricultural Research 53 (2002) 677-680