Mostafa Mazaheri Tehrani

[ 1 ] - Roasting Process Optimization of Walnut Kernels for the Preparation of Walnut Cream Using Response Surface Methodology

Roasting has considerable effects on the quality of cream made of nuts. In this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. Temperatures of 100-150°C for 10-30 minutes were used to roast walnut kernels. The amount of oil separation, peroxide, acidity and Thiobarbituric acid values of the cream, as well as color paramet...