Optimisation Using Response Surface Methodology of Quality, Nutritional and Antioxidant Attributes of ‘Wichita’ Pecan Nuts Roasted by Microwaves

Pecan (Carya illinoinensis) nuts are rich in functional compounds (unsaturated fatty acids, phytosterols, polyphenols, and tocopherols) associated with various health benefits. Commercially, pecan roasted to enhance their physical, chemical, sensory properties. In the present study, response surface methodology (RSM) was used optimise quality nutritional antioxidant attributes of ‘Wichita’ by using a microwave process range power (96.45–803.55 W) roasting time (1.37–5.62 min). The microwave-roasted were analysed for hardness, total colour difference (TCD), radical scavenging activity modelled central composite design. results showed that significantly (p < 0.05) influenced pecan. quadratic model adequately described changes TCD respectively, while 2FI DPPH activity. To obtain desired (TCD = 1863.391; hardness 28.755 N 33.877 mmol Trolox/g), determined conditions 700 W 2.24 min, desirability 0.557. primary unsaturated including cis-oleic, cis-linoleic, α-linolenic, stearic not affected at conditions. Volatile compounds, such as alcohols, aldehydes, ketones, lactones, hydrocarbons, carboxylic identified both raw nuts, limonene, which possesses properties, being major volatile compound. It can be concluded may optimised produce snacks or an ingredient other snack products.