Dropping macadamia nuts-in-shell reduces kernel roasting quality

Journal of the Science of Food and Agriculture
David A Walton, Helen M Wallace

Abstract

Macadamia nuts ('nuts-in-shell') are subjected to many impacts from dropping during postharvest handling, resulting in damage to the raw kernel. The effect of dropping on roasted kernel quality is unknown. Macadamia nuts-in-shell were dropped in various combinations of moisture content, number of drops and receiving surface in three experiments. After dropping, samples from each treatment and undropped controls were dry oven-roasted for 20 min at 130 °C, and kernels were assessed for colour, mottled colour and surface damage. Dropping nuts-in-shell onto a bed of nuts-in-shell at 3% moisture content or 20% moisture content increased the percentage of dark roasted kernels. Kernels from nuts dropped first at 20%, then 10% moisture content, onto a metal plate had increased mottled colour. Dropping nuts-in-shell at 3% moisture content onto nuts-in-shell significantly increased surface damage. Similarly, surface damage increased for kernels dropped onto a metal plate at 20%, then at 10% moisture content. Postharvest dropping of macadamia nuts-in-shell causes concealed cellular damage to kernels, the effects not evident until roasting. This damage provides the reagents needed for non-enzymatic browning reactions. Improvements in handl...Continue Reading

References

Apr 21, 2001·Journal of Agricultural and Food Chemistry·C P YangN Hayashi
Feb 26, 2005·Critical Reviews in Food Science and Nutrition·R Owusu-Apenten
Sep 24, 2005·Annals of Botany·David A Walton, Helen M Wallace

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Citations

Mar 9, 2013·Journal of the Science of Food and Agriculture·David A WaltonHelen M Wallace
Jan 11, 2011·Journal of the Science of Food and Agriculture·David A Walton, Helen M Wallace

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