The effect of different methods of roasting on the physico-chemical properties of wild almond

Roasting is one of the important processing methods which is widely used in the nut industry to improve the flavor, color, texture and overall acceptability. In this study, four different roasting methods (superheated steam, hot-air, frying and infrared) were applied to roast wild almond kernels. Effect of processing conditions including air and oil temperatures (160 and 180°C), infrared power (200 W, 300 W) during roasting (15, 25 and 35 min) on moisture content, chemical properties, color and sensory properties were investigated. The results showed that increasing the temperature in hot air roasting, infrared power and roasting time decreased pH and the moisture content. The highest moisture content and acidity was for superheated steam and infrared roasting, respectively. Frying roasting showed the highest total acceptance while infrared roasting (300 W and 35 time) showed the minimum acceptance. Finally, infrared (200 W, 15 min), hot-air (160 ͦ C, 15 min) and frying (160 ͦ C, 25 min) were the recommendable processes for the wild almond roasting.