@article{paperid:1066438,
author = {Ziaolhagh, Seyed Hamidreza and Mazaheri Tehrani, Mostafa and Razavi, Seyed Mohammad Ali and H. Rashidi},
title = {Roasting process optimization of walnut kernels for the preparation of walnut cream using Response Surface Methodology},
journal = {Journal of Nuts},
year = {2017},
volume = {8},
number = {1},
month = {August},
issn = {2383-319X},
pages = {31--40},
			numpages = {9},
keywords = {Roasting has considerable effects on the quality of cream made of nuts. In this study; the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. Temperatures of 100-150°C for 10-30 minutes were used to roast walnut kernels. The amount of oil separation; peroxide; acidity and Thiobarbituric acid values of the cream; as well as color parameters were determined after three months of storage at 25°C. The results showed that the oil separation increased with temperature and time of roasting (from 4.16% at 100°C/10min to 7.85% at 150°C/30min). Peroxide; acidity and thiobarbituric acid values were significantly affected by temperature and time of roasting. In addition; it was shown that as the temperature increased; the redness and yellowness increased; but the lightness of the samples decreased. Finally; the temperature of 116°C for 12 minutes was chosen as the optimized roasting conditions for producing walnut cream.},
}