Effect of Different Roasting Methods on Some Properties of Walnut Kernels
نویسندگان
چکیده
In this study, the effects of oven roasting and microwave on some properties walnut kernels were determined. Roasting methods at different temperatures (70, 100, 130 ºC for one hour) powers (240, 535 830 W 5 min) applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, oil yield roasted unroasted products discussed. The highest was determined in high temperature but mostly increased product. Microwave found be more suitable decreasing moisture content. lowest activity detected with roasting. It that effect amount substance two indifferent.
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ژورنال
عنوان ژورنال: Erzincan University Journal of Science and Technology
سال: 2022
ISSN: ['1307-9085', '2149-4584']
DOI: https://doi.org/10.18185/erzifbed.1202053