Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour

BACKGROUND Walnut oil extraction by pressure systems produces a press cake as a by‐product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-03, Vol.98 (5), p.1813-1820
Main Authors: Santos, Joana, Alvarez‐Ortí, Manuel, Sena‐Moreno, Estela, Rabadán, Adrián, Pardo, José E, Beatriz PP Oliveira, M
Format: Article
Language:English
Subjects:
antioxidant properties
Antioxidants
by‐product
Composition effects
defatted walnut flour
Dietary fiber
Fatty acids
Food industry
Food processing
Food processing industry
nutritional composition
Oils & fats
Phenols
Properties (attributes)
Roasting
Tocopherol
Vitamin E
Walnuts
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Summary:BACKGROUND Walnut oil extraction by pressure systems produces a press cake as a by‐product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 min). RESULTS All walnut flours had about 42% protein and a significant amount of dietary fibre (17%), not being affected by the roasting process. Nonetheless, the fat content increased around 50% in walnuts flours subjected to longer and higher roasting temperatures (150 °C). The lipid fraction showed a good nutritional quality with a high vitamin E content (mainly γ‐tocopherol) and fatty acid profile rich in linoleic and linolenic acids. The high phenolic content also provides great antioxidant capacity to the flours. CONCLUSION Mild roasting of walnuts did not affect the quality of the flours that could be used as a functional ingredient in the food industry. © 2017 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8657