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Influence of roasting on the water sorption isotherms of nuts / Influencia del tueste sobre las
isotermas de sorcin de agua de diferentes frutos secos
N. Martnez-Navarrete and A. Chiralt
Food Science and Technology International 1996 2: 399
DOI: 10.1177/108201329600200606
The online version of this article can be found at:
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399-
Influence of
the water
isotherms of nuts
roasting
on
sorption
Apdo.
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) increased when the nut fat content
s
layer moisture content and water affinity (sorption heat, Q
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 monolayer moisture content and Q
s 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
Keywords: roasting,
sorption
water
active
sorption,
points disappeared.
nuts
Se ha estudiado la influencia del tueste sobre las isotermas de adsorci6n de algunos frutos secos
(almendra, avellana y cacahuete) en un intervalo de temperaturas usual durante su almacenamiento y manipulacin (5, 25 y 45 C). Los resultados obtenidos mostraron que las propiedades
de adsorci6n del agua de los frutos secos crudos estan afectadas por el contenido en grasa. La
humedad de la capa monomolecular y la afinidad por el agua (calor de sorci6n, Q~) aumentan
cuando el contenido en grasa disminuye. Despu6s del tueste se observa un comportamiento mgs
homog6neo para todos los productos, aunque el contenido en grasa sigue afectando a la capacidad
de la monocapa. Ademas, el tueste reduce la humedad de la capa monomolecular y Q, para cada
muestra y hace el proceso de hLimectaci6n menos espoiitaneo (disminuyendo la fuerza impulsora
termodinamica). Estos resultados son coherentes con un aumento de la hidrofobicidad de los
componentes celulares de los frutos secos debido a que se potencian las interacciones lipidicas.
Los puntos activos.del producto reducen su capacidad de uni6n del agua y algunos de ellos
desaparecen.
Palabras clmm: tueste, adsorcin de agua, frutos
INTRODUCTION
Moisture content is one of the more relevant factors
which determines food quality. The moisture content
*
To 7vhoiii correspolldence shollld be sent.
Received 11 Jrrrm 1996; revised 25 July 1996.
secos
400
content of
product during
its
and
different temper-
manipulation
at
atures makes
U
unroasted; R
peanut.
=
roasted; A
almond; H
hazelnut; P
401
with
the increase in
peanuts.
is
as
produced by roasting.
For each temperature, the
peanut isotherm is
content of peanuts.
Isotherm data were fitted to GAB (aw < 0.8) and
BET (aw < 0.4) models (Table 2). The monolayer moisture content value (it),,) supports the conclusions
drawn above in relation to the effects of roasting,
temperature and different product composition.
Using both models, Wo showed similar values,
although slightly smaller for the BET model. The
monolayer moisture content varies between 2.5 and
4.5ryo (kg water/100 kg dry solids, % w/dw) for
raw products and between 1.3 and 3.2% (w/dw) for
roasted ones. For most dry foods, the rate of lipid
oxidation is most rapid at low moisture content and
decreases when the humidity is increased (Labuza et
nl., 1970). In fact, the products stored at the lowest n.
(zve < ZVO) were the ones that had a clear rancid odour.
The values of C showed the greater water affinity
for raw samples, which always have higher C values
than the respective roasted ones. Differences due to
temperature and kind of nut were observed.
Nevertheless, the strong mathematical correlation
between the parameters, in both GAB and BET
models, and the associated high values of the standard errors of C, make the analysis of the influence
of these factors difficult. For this reason, the direct
analysis of the experimental data by means of the
Figure
402
Table 2.
(U) nuts.
Tabla 2. Valores de los par6metros obtenidos del ajuste de los modelos de GAB y BET a las isotermas de los
diferentes productos estudiados. Almendra (A), avellana (H) y cacahuete (P), crudos (U) y tostados (R).
unroasted; R
roasted; A
almond; H
hazelnut; P
was considered to
model the temperature effect.
AH, plotted as a function of water content, is
presented in Figure 2. For the roasted product, only
data obtained at 25 and 45 C were used, as the
samples at 5 C could not be in equilibrium as
described above. All AH values were < 0 which indicates the existence of binding forces involved in the
sorption mechanism. These forces were greater for
unroasted than for roasted products as shown by the
higher values of -AH. The attractive forces increased
until a maximum was achieved at approximately 3%
(w/dw) for raw materials and 2% (w/dw) for roasted
ones. These values of water content are of the same
order as the monolayer moisture content, obtained
from the BET and GAB models in each case. From
this maximum, the active sites for the sorption of
water diminish and so -AH values decrease. The
monolayer sorption net heat (Q,), values obtained
were 22.7, 20.9 and 33.6 kJ/mol for the unroasted
Clausius-Clapeyron approach
peanut.
AH,.
water
(-43.96 kJ/mol
were
AH,,
at
is the heat of
evaporation
of
25 C).
The
ture content
water
403
Figure
2.
as a
water content
raw
function of
nuts. A
Figura
=
Figure
as a
404
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-
25 C
en
productos
=
avellana;