Food and Fermentation Industries >

2024 , Vol. 50 >Issue 19: 274 - 281

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037401

Effects of drying on quality and flavor of walnut kernels

  • YANG Dixinxin ,
  • LIAN Yinyin ,
  • YANG Yuhang ,
  • WANG Hongwei ,
  • SONG Jiajia ,
  • SUO Huayi ,
  • ZHANG Yu
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  • 1(College of Food Science, Southwest University, Chongqing 400700, China)
    2(National Teaching Demonstration Center of Food Science and Engineering, Southwest University, Chongqing 400700, China)

Received date: 2023-09-17

  Revised date: 2023-10-28

  Online published: 2024-10-29

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Abstract

The present study aims to comprehensively evaluate the quality disparities among fresh walnut, dried walnut, and vacuum fried walnut through quantification of total sugar, crude protein, color attributes, texture properties, Fourier infrared spectrum analysis, fatty acid composition profiling, free amino acid content determination, as well as volatile compound identification.Results demonstrated that fresh walnut meat exhibited a more vibrant color, while displaying significantly higher levels of toughness, cohesion, and elasticity compared to dried walnut meat (P<0.05).Moreover, the total sugar content and essential amino acid content of fresh walnut meat were found to be significantly greater than those of dried walnut meat (P<0.05), reaching (6.94±0.01) g/100 g (dry weight) and (8.99±0.94) g/100 g (dry weight), respectively.The drying and vacuum frying processes exhibited distinct effects on color, total sugar content, hardness, and adhesion;however, there was no significant influence on crude protein content, total free amino acids, and total unsaturated fatty acids (P>0.05).Furthermore, fresh walnut, dried walnut, and vacuum-fried walnut exhibited the presence of 10, 16, and 24 distinct volatile compounds respectively;however, four volatile compounds were found to be common among all three forms.These findings contribute valuable theoretical and technical support for the deep processing of walnuts.

Key words： fresh walnuts; dried; quality; nutrients; aroma

Cite this article

YANG Dixinxin , LIAN Yinyin , YANG Yuhang , WANG Hongwei , SONG Jiajia , SUO Huayi , ZHANG Yu . Effects of drying on quality and flavor of walnut kernels[J]. Food and Fermentation Industries, 2024 , 50(19) : 274 -281 . DOI: 10.13995/j.cnki.11-1802/ts.037401

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