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Estructura del cotiledón de la semilla de almendra (Prunus amygdalus L.) cruda, remoj ada y tostada / Cotyledon structure of raw, soaked and roasted almond (Prunus amygdalus L.)

Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia Carnino de Vera, 14. 46071 Valencia, España

I. Pérez-Munuera

Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia Carnino de Vera, 14. 46071 Valencia, España

M.A. Lluch

Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia Carnino de Vera, 14. 46071 Valencia, España

The microstructure of the sweet almond (variety Marcona) and the most important microstruc tural changes caused after roasting (150 °C, 45 min) and soaking (H₂O and NaCl 5%, 24 h) were studied by scanning electron microscopy (SEM). The majority of the cotyledon tissue is made up of rather large, nearly isodiametric parenchyma cells with a thick cell wall; the cell-to-cell junc tions are characterized by a distinct middle lamella. The cytoplasmatic membrane delimits the cellular content, protein bodies and lipid bodies being the major components. A cytoplasmic network consisting of the membranous system structured as hexagonal cells extends throughout each parenchyma cell, and surrounds the major components. The parenchymatic tissue is surrounded by a layer of epidermic cells and tegument. After roasting, the cellular organization is lost and the cytoplasmic network surrounding the lipid bodies and protein bodies is altered; the heat destroys some middle lamellae of cell-to-cell junctions; the cytoplasmic compartimental ization of the oil is lost in most cells and the oil drops coalesce; protein bodies are distended and aggregated; other thermal modifications of roasting included pitting and pock-marking of the epidermis and protein bodies, caused by the escape of steam and oil. Soaking in water did not cause drastic changes in the structure; the most significant modification was an alteration of the cytoplasmic network and membrane; soaking in 5% NaCl also produced a partial disolution of protein bodies.

Key Words: almond • Prunus amygdalus L. • soaking • blanching • roasting • microstructure • scanning electron microscopy

Food Science and Technology International, Vol. 4, No. 3, 189-197 (1998)
DOI: 10.1177/108201329800400305


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