ArticleFood science & nutrition2021
A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Compositional Characteristics of Macadamia Nuts and Oils from Major Growing Regions in China: A Static Evaluation.Foods (Basel, Switzerland) · 2026Article
- Dietary Supplementation ofMicroorganisms · 2026Article
- Regional metabolomic profiling reveals lipid metabolic signatures associated with oil content in flue-cured tobacco.Frontiers in plant science · 2026Article
- Emerging analytical techniques for lipid profiling in food products: insights into processing effects and quality control.Food chemistry: X · 2025Review
- Screening ofBiology · 2025Article
- The Effects of Added Cellulases and Pectinases on Ruminal Fermentation Parameters and Bacterial Communities in Goats Supplemented with Macadamia Integrifolia Husks: An In Vitro Study.Animals : an open access journal from MDPI · 2025Article
- Genotype-Driven Proteomic Diversity in Macadamia Nuts: Implications for Allergenicity, Nutritional Quality, and Breeding Strategies.Journal of agricultural and food chemistry · 2025Article
- Investigating Infrared Radiation on Peeling and Roasting Chestnut Seeds (Food science & nutrition · 2025Article
- Unravel the molecular basis underlying inflorescence color variation inFrontiers in plant science · 2025Article
- Modification of plant proteins as alternatives to animal proteins: a review.Food science and biotechnology · 2025Review
- Article
- Effect of Preharvest Ethephon Application on Selected Biochemical Components and Polyphenol Oxidase Activity in Macadamia Nuts.Horticulturae · 2023Article
- Insights and Perspectives on Plant-Based Beverages.Plants (Basel, Switzerland) · 2023Review
- Effect of Nuts on Gastrointestinal Health.Nutrients · 2023Review
- Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling.Journal of texture studies · 2023Article
- Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed.Foods (Basel, Switzerland) · 2023Article
- Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations.Foods (Basel, Switzerland) · 2022Article
- "Planeterranea": An attempt to broaden the beneficial effects of the Mediterranean diet worldwide.Frontiers in nutrition · 2022Review
- Combined Transcriptome and Lipidomic Analyses of Lipid Biosynthesis inLife (Basel, Switzerland) · 2021Article
- A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties.Food science & nutrition · 2021Article
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9 authors.
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Abstract
Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and other phytochemicals were analyzed, and a sensory evaluation was carried out of two major varieties of macadamia nuts planted in China, after roasting. Only small changes in fatty acid (FA) content and a slight decrease in total triglycerides (TAGs) were observed after roasting. The free fatty acid (FFA) content and the peroxide value were increased by roasting. The total available polyphenol content increased by 25.6% and the oxidative stability index of kernels increased by 21.6%. The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.
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