Abstract：
:In 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 × 10-9mol/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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cha CY,Lee KGdoi
10.1016/j.foodchem.2020.127338subject
Has Abstractpub_date
2020-11-30 00:00:00pages
127338eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31200-0journal_volume
331pub_type
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