抽象的

Hot Air Roasting Methods for the Preparation of Almonds

Hemrajsinh Chhasatiya, Govind Tagalpallewar, Paresh Bhoi, Milee Santoki, Krishani Trivedi

A thermal procedure suitable for almonds and other tree nuts is hot air (dry) roasting. Roasting the almonds changes their flavour profile and gives them a brown colour and a crispy texture. Specific temperature-time roasting techniques are used to achieve light, medium, or dark roasted items. The roasting conditions influence the flavour composition and intensity. Hot air roasting temperatures for almonds typically vary from 130 to 154°C (265 to 310°F). Almonds are high in unsaturated fatty acids, and because of this, almond oil is prone to oxidation during manufacturing and storage. Roasted almonds lose their quality and shelf life due to oxidative reactions. Lower hot air roasting temperatures retain the microstructure of the almond and extend its shelf life. A two-step roasting procedure can be used to improve hot air roasting for almonds. The nut microstructure is stabilised in the first process with an intermediate temperature, and the flavour and colour are generated in the second step with a higher temperature. This review summarises the hot air roasting technology and the best methods for processing and managing almonds.