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Food Science and Technology International
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Influence of roasting on the water sorption isotherms of nuts / Influencia del tueste sobre las isotermas de sorción de agua de diferentes frutos secos

N. Martínez-Navarrete

Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Apdo. Correos 22012, 46071 Valencia, Spain

A. Chiralt

Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Apdo. Correos 22012, 46071 Valencia, Spain

This work studies the influence of the roasting process on sorption isotherms of almond, hazelnut and peanut over the normal range of storage temperatures (5, 25 and 45 °C) The results obtained showed that water sorption properties of unroasted nuts are affected by fat content. The mono layer moisture content and water affinity (sorption heat, Qs) increased when the nut fat content decreased. After roasting, a more homogeneous water affinity was observed for the different products, although fat content still affected the monolayer capacity. Also, roasting reduced mono layer moisture content and Qs values in each sample and made the moisturizing process less spontaneous (decreasing the thermodynamic driving force). These results are consistent with an increase of the hydrophobicity of the cellular components of nuts due to the enhancement of lipid interactions. The water binding properties of active points in the roasted products were reduced and, hence, some water sorption active points disappeared.

Key Words: roasting • water sorption • nuts

Food Science and Technology International, Vol. 2, No. 6, 399-404 (1996)
DOI: 10.1177/108201329600200606
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P.C. Correa, A.L.D. Goneli, C. Jaren, D.M. Ribeiro, and O. Resende
Sorption Isotherms and Isosteric Heat of Peanut Pods, Kernels and Hulls
Food Science and Technology International, June 1, 2007; 13(3): 231 - 238.
[Abstract] [PDF]