食品加工与技术杂志

抽象的

Effect of Temperature and Time Combinations on Colour Characteristics, Mineral and Vitamin Content Raw and Roasted Cashew Kernel

Olawale Paul Olatidoye

This study aimed at evaluating the effect of temperature and time combinations on some selected quality characteristics cashew kernel roasted at (100–160°C) and time (20–60 min) using standard methods. Raw and roasted cashew nuts were analyzed for changes in colour, mineral and vitamin composition. The result showed that six macro- elements and water and fat soluble vitamins were identified in both raw and roasted cashew kernel. The percentage loss in the analyzed mineral (Na, K, Ca, Mg, P and selenium) for different roasting conditions showed the trend: 100C<120C<140C<160C. Mineral analysis showed increases of potassium (39.2%) and calcium (28.2%). Vitamins B1, B2 and B3 contents were significantly reduced (P<0.05) after roasting with 30.6%, 25.6% and 34.7% destruction, respectively. Colour dimension showed lightness (40.79-64.75), redness(3.86-13.86), yellowness(12.29-28.58), chroma (43.07-64.74), BI (25.28-128.66), ΔE(4.71-28.78). Changes in lightness, redness, yellowness values were significantly (p<0.05) affected by roasting condition with BI increased with increased in roasting temperature. The findings of this study suggest the need to create awareness on potential nutritional benefits of cashew kernel consumption as it has appreciable amount of important micronutrients.