Effects of processing on amygdalin content, physicochemical and sensory properties of bitter almond. A poster presentation in the International Workshop of Safety and Wholesomeness of Cereal Foods

in International Symposium (oral presentation paper), 國際研討會(全文口頭發表)
標題Effects of processing on amygdalin content, physicochemical and sensory properties of bitter almond. A poster presentation in the International Workshop of Safety and Wholesomeness of Cereal Foods
出版類型國際研討會(全文口頭發表)
出版年度2007
AuthorsJenshinn Lin, 林貞信
出版日期Nov 27 2007 12:0
會議地點屏東
其他編號0000
中文摘要

The bitter almond is a foodstuff that combines functions of food and medicine. It is said having the functions of promoting digestion, antitussive, suppressing pant, and phlegm-removal. The main effective component of bitter almond is amygdalin, which could be hydrolyzed into hydrogen cyanide by endogenous enzyme. This would increase the risk of food safety. Therefore, effects of water boiling, roasting, and microwaving on the physicochemical and sensory properties of bitter almond were investigated in this research. Firstly, a method used for amygdalin content determination was developed using the high performance liquid chromatography (HPLC). The index constituent (amygdalin) and the internal standard (methylparaben ) both showed good separation efficiency, and results of the validation test showed perfect recovery rate and accuracy. In grinding extraction, the amygdalin content would be increased with increasing storage temperature, but with decreasing particle size. The amygdalin content of bitter almond was efficient retained after low power of microwave-processed, and was serious lost at water boiling. Peroxides of almond oil would be increased with increasing processing time at 100℃. Acidic value of almond oil would be increased was because it was hydrolyzed by lipase. Colors of bitter almond would be enhanced with increasing processing time. Generally speaking, the bitter almond processed by water boiling at 100℃ for 40 min had the better colors, aroma, bitterness and sweetness.
Consequently, it was identified the best overall-acceptance in sensory evaluation.

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