Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel
Xiaoyan Zhao,
Xiangrui Ren,
Hongkai Liu
et al.
Abstract:In this study, the effect of steaming and roasting treatment on the physicochemical and functional properties of walnut kernel at 95°C for different time (15, 20, and 30 min) was investigated. Steaming and roasting treatments significantly increased the enthalpy change for protein denaturation, in‐vitro digestibility, viscosity, storage modulus (G′) and loss modulus (G″) (p < 0.05), the order from high to low was steaming (7.11–8.69 J g−1; the gastric and intestinal digestion: 1.21%–17.83% and 1.51%–27.31%,… Show more
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