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首页> 外文期刊>Food Science & Nutrition >Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon
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Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon

机译：沸腾和焙烧对喀麦隆西南地区库姆巴生产和商业化生产的核桃种子（四叶猴）的脂质质量，邻近组成和矿物质含量的影响

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摘要

The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds ( Tetracarpidium conophorum ) was assessed. Results indicated that the quality of walnut oil significantly ( p ??.05) reduces with the treatments. Oils extracted from DBWN 60 ? min (Dried and boiled walnuts 60?min) and FBWN 60?min (Boiled fresh walnuts 60?min) were the most altered. The proximate composition and mineral content of walnut seeds was also significantly affected ( p ??.05) by the treatments. This study reveals that, thermal processing has significant effects on the nutrients and quality of lipids of walnut oil. DTRWN 60?min (Dried and traditionally roasted walnuts 60?min), DORWN 60?min (Dried and oven roasted walnuts 60?min), and TRFWN 30?min (traditionally roasted fresh nuts 30?min) are the best methods for cooking walnut because they preserve the quality of its lipids and some of the nutrients.
机译：评估了煮沸和烘烤对非洲核桃种子（四叶猴）的脂质质量，邻近组成和矿物质含量的影响。结果表明，随着处理的进行，核桃油的质量显着降低（p≤0.05）。从DBWN 60中提取的油？分钟（干核桃和煮核桃60分钟）和FBWN 60分钟（煮新鲜核桃60分钟）的变化最大。处理也显着影响了核桃种子的近成分和矿物质含量（p≤0.05）。这项研究表明，热处理对核桃油的营养成分和脂质质量有重要影响。 DTRWN 60分钟（干和传统烤核桃60分钟），DORWN 60分钟（干和烤核桃60分钟）和TRFWN 30分钟（传统烤新鲜坚果30分钟）是最好的烹饪方法核桃，因为它们保留了其脂质和某些营养素的质量。

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