Physico-chemical and sensory property changes in almonds

of Desmayo Largueta variety during toasting

Cambios en las propiedades físico-químicas y sensoriales de

almendras de la variedad Desmayo Largueta durante el tostado

P. Gou*, I. Diaz, L. Guerrero, A. Valero, J. Arnau and A. Romero

Institut de Recercai Tecnologia Agroalimentàries (IRTA), Divisió Alimentària, Granja Camps i Armet, 17121 Monells,
Girona, Spain

Almonds modify their properties during toasting due to the high temperatures reached. The aim of
this study was to evaluate the physico-chemical and sensory property changes in shelled almonds,
Desmayo Largueta variety harvested in Tarragona (Spain) and toasted at 200 and 220°C. Internal tem-
perature and moisture content were determined in almonds during toasting, and fatty acid composi-
tion, the index of acidity, the peroxide value and the TBA test in almond oil. Sensory analysis of
almonds with different toasted intensity was performed. Rancidity was also evaluated by sensory
analysis after a year of storage. There was a delay in the internal temperature increase of the almonds
between 120 and 130 °C, which coincided with the period of maximum rate of water evaporation.
There was no significant variation in the fatty acid composition of the almond oil during toasting.
The peroxide value of almond oil had a slight increase from 6 min at 220°C and from 8 min at 200°C,
reaching a maximum at 10 min. Rancidity after a year of storage increased up to 8 min and then
decreased. The maximum crispiness was obtained at the end of the period of a maximum rate of
water evaporation: between 6 and 8 min of toasting at 220 °C and between 8 and 10 min of toasting at
200°C. Over-toasting produced an antioxidant effect in the product, but decreased sweetness and
increased bitterness and grittiness.

Keywords: almond, toasting, sensory analysis, rancidity

Durante el tostado de las almendras se alcanzan altas temperaturas que modifican sus propiedades.
El objetivo de este estudio fue evaluar los cambios fisico-quimicos y sensoriales que se producen en
una muestra de almendras de la variedad Desmayo Largueta procedente de Tarragona (España) du-
rante el tostado a temperaturas de 200 y 220°C. Durante el tostado se determinó la temperatura
interna y el contenido de humedad de las almendras, así como la composición de los ácidos grasos, el
indice de acidez, el valor de peróxidos y el indice TBA del aceite de almendra. Se realizó un análisis
sensorial de las almendras con diferente intensidad de tostado. También se evaluó sensorialmente la
rancidez después de un año. Se observó un retraso en el incremento de la temperatura interna de las
almendras entre los 120 y 130 °C del tostado que coincidió con el periodo de máxima velocidad de
evaporación. No se detectó una variación significativa en la composición en ácidos grasos del aceite
durante el tostado. El valor de peróxidos aumentó ligeramente a partir de los 6 min a 220 °C y de los
8 min a 200 °C y alcanzó el máximo a los 10 min. La rancidez después de un año aumentó con el
tiempo de tostado hasta los 8 min, a partir de los cuales disminuyó. El máximo crujiente se obtuvo al
final del periodo de máxima velocidad de evaporación: entre los 6 y 8 min de tostado a 220°C y entre
los 8 y 10 min de tostado a 200°C. A pesar de que un tostado excesivo provocó un efecto antioxidante
en el producto, disminuyó el sabor dulce y aumentó el sabor amargo y la arenosidad.

Palabras clave: almendras, tostado, análisis sensorial, rancidez

correspondence should be sent

*’To zt7lioin INTRODUCTION .

(e-mail:~ere.~oM@~o~e~sj?’~.e5~.
Received 26 August 1998; revised 15 April 299.9.
Spain is the second almond producer after the USA, the
two countries accounting for 80% of world production
(International Nut Council, 1994). Almonds are con-

1
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2
sumed into roasted or fried products. They are either
fried in oil or dry roasted (toasted). Two different types
of toasting processes are used in order to work continu-
ously with a high output. These methods are character-
ized by the different ways that energy is transferred into
the product: convection and radiation (Sandmeier,1996).
The most widely used system is convection.
During toasting the high temperatures reached pro-
voke changes in the color, flavor and texture of the al-
monds. Different physical and chemical processes re-
sult from the roasting process, such as dehydration and
non-enzymatic browning. Several studies have demon-
strated that products with antioxidant activity are pro-
duced in the browning reaction (Alaiz et al.,1995; Pitotti
et al.,1995; Severini and Lerici, 1995). Consequently, the
intensity of the toasting process could affect not only
the sensory characteristics, but also the oxidative sta-
bility of the toasted almonds. Recently, the effect of toast-
ing on the oxidative stability of hazelnuts and of the oil
extracted from them has been studied by Perren and
Escher (1996a,b,c), who concluded that structural
changes in the nut tissue, together with antioxidant ac-
tivity, are important factors in oxidative stability. How-
ever, little information is available about the sensory
property changes during toasting. Guerrero et al. (1997)
proposed a sensory profile specifically for toasted al-
monds and pointed out the importance of the degree of
toasting on sensory characteristics.
The aim of this study was to evaluate several physico-
chemical and sensory characteristics of almonds from
the Desnutyo Largueta variety when toasted at 200 and
220 °C, from raw to a toasted product.
MATERIAL AND METHODS
Sample preparation
Samples of approximately 275 g of shelled almonds of
the Desmayo Largueta variety were harvested in
Tarragona (Spain). Almonds were conditioned by sub-
merging them in a saturated brine for 60 min and dry-
ing at 20 °C for 2 h. Thereafter each sample was pre-
pared as a single-layer of almonds in a wire mesh box
structure with 7 x 7 MM2 holes and 1 mm thick wire.
The box structure was introduced in a modified oven
(SELECTA Digitronic 2000), modified by locating all the
resistance units under the metallic floor, and was placed
on the horizontal plane which included the point where
a K-thermocouple probe controlled the temperature of
the oven. The box structure was turned over every 30 s.
The samples were individually toasted.
After toasting, the samples were cooled at 18 °C and
placed in reduced gas permeable laminated plastic bags
(15 x 20 cm) (Sacoliva S.L.Œ>, Sabadell, Spain). The
samples were back-flushed with 100% nitrogen after a
vacuum of 73.7 cm Hg was applied and heat sealed her-
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metically using a chamber-type, heat-seal packaging
machine (TecnotripO, Terrassa, Spain). Thereafter they
were stored at 16-18 °C in the darkness until analyzed.
Methods
Three samples of raw almonds were used to determine
the initial chemical composition. Analyses were carried
out in duplicate using AOAC official methods (AOAC,
1990). Moisture content was determined in 10 g of al-
monds by drying at 105 °C at atmospheric pressure to a
constant weight. Crude protein content was determined
by the block digestion method using a catalysis mix of
~S04’ CuS04 and Se and an ethanolic solution of methyl
red and methylene blue as indicators. Nitrogen was con-
verted to crude protein using the factor 5.18, as recom-
mended for this product by FAO (1970). Crude fat con-
tent was determined by the indirect gravimetric method
of extraction with petroleum ether in a Soxhlet-type ex-
tractor for 18 h. Ash content was determined by heating
in a muffle furnace at 525 °C to a constant weight. The
content of soluble sugars was determined in extracts of
80% ethanol by the Haas and Fleison method modified
by Yadar and Weisler (Snell and Ettre, 1973).
Sampling and analyses
Groups of two samples were individually toasted at 200
°C for 2, 4,6, 8,10,12 and 14 min and at 220 ’C for 2, 4,
6, 8,10 and 12 min. Two rigid thermocouple probes type
K of 1 mmdiameter were used to monitor the tempera-
ture in the center of two almonds from each sample ’
during toasting process. The probes were introduced
the
into the almonds by puncturing the almond.
Moisture content was determined as described above.
From each one of these samples, approximately 60 g of
oil were extracted by pressing at 30 kg/ CM2 . The acid
value of fatty acids and the peroxide value were deter-
mined using AOAC official methods (AOAC, 1990). The
rancidity index (TBA test) was determined by the
thiobarbituric acid method (Tarladgis et nl., 1962). Oil
stability was determined by the Rancimat method: 2 mL
of oil were heated at 120 °C in a stream of filtered air at
20 mL/min; the volatile compounds produced were
collected in 24 mL of distilled water; the conductivity of
the solution was measured by a platinum electrode; a
curve of time (h) versus conductivity (u5/cm) was ob-
tained ; and stability was established in terms of the
moment when the curve showed an abrupt increase of
the signal.
The preparation of methyl esters of fatty acids
(FAMES) was carried out by the AOAC official method
(AOAC, 1990). The FAMES were analyzed by gas chro-
matography (DANIO, Milano, Italy) with a fused silica
capillary column (30 m long and 250 ~m internal diam-
eter) coated with 50% cyanopropylsilicone and 0.25 elm
film thickness; helium carrier gas at 1 mL/min; program

temperature of 150 °C (initial temperature) to 210 °C att
arate of 3 °C/min; 250 and 270 °C injector and detector
temperatures, respectively. The injection mode used was
split split flow of 40 mL/min. The detector used
at a
was a flame ionization detector.
The analyses of almond oil were run in duplicate.
Sensory analysis
Descriptors were selected from those generated in a pre-
vious descriptive analysis of toasted almonds (Guerrero
et al.,1997) and were quantified using a 10-point scoring
scale (Amerine et nl.,1965): 0 for very low intensity, and
10 for very high intensity. The descriptors evaluated were
skin color, external color, internal color, brightness, ease
of peeling, peeling fracturability, toasted odor, sweetness,
rancidity, astringency, bitterness, toasted flavor, crispiness,
grittiness and crumbliness.
Sensory analysis was carried out by a group of eight
assessors from the food division group of IRTA. They
were selected and generically trained according to the
following standards: ISO 8586-1 (ISO, 1993), ASTM 758
(ASTM,1981 ) and the Manllel Métlzodoiogiqlle de Evalua-
tion Sensorielle (SSHA and ISHA,1990); the assessors had
six years experience in descriptive sensory profiling of
a wide range of foods.
Table 1. Attributes: Definitions and standards.
Tabla 1. Atributos: Definiciones y estandares.
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3
The specific training of the assessors was undertaken
in 15 one-hour sessions. In each session one descriptor
was studied using one sample of raw almonds and three
samples toasted at 200 °C for 8,14 and 20 min in order
to cover the entire scale range for this product, and us-
ing some standards when possible. The definition of the
descriptors was carried out by means of open discus-
sion among the assessors and the location of each of the
samples on the scale was fixed as internal reference by
all the assessors (Table 1).
Groups of four samples were individually toasted at
200 °C for 8,10,12 and 14 min, and at 220 °C for 6, 8,10
and 12 min. For each toasting temperature samples were
distributed in four testing sessions according to a two
factor (toasting time and session) randomized complete
block design (Steel and Torrie, 1980). The order of pre-
sentation and the first-order carry-over effects were
balanced (MacFie et al., 1989), considering eight asses-
sors, four toasting times and four sessions. Each order
of presentation (ADBC, BACD, CBDA and DCAB) was
used by two assessors within the same session. The
panel averages per sample were recorded.
All the analyses were carried out in testing booths
according to ISO standards (ISO, 1988). In each session
the assessors had 25 g of each sample coded with a three-
digit random number and also the description and
4
evaluation procedure for all attributes. Samples were
presented at intervals of 10 min. The assessors cleaned
their palates between samples using unsalted toasted
bread and mineral water.
A subsample of each sample was packaged in the
same way as the samples packed after toasting and was
stored for 12 months at 12-14 °C in darkness. Thereaf-
ter rancidity was evaluated using the same sampling
plan, assessors and scoring scale described above.
Statistical analysis
The data were subjected to statistical analyses using the
SAS software package (SAS, 1987). Analyses of variance
and least significant difference test were used to deter-
mine the differences between toasting time for each tem-
perature. For sensory data the model included toasting
time and session as fixed effects.
RESULTS AND DISCUSSION
Chemical composition of raw almonds
The initial moisture content was 6.05 ± 0.38% and the
composition on a dry basis was as follows: 21.42 ± 0.27%
protein, 5.64 ± 0.51 % water-soluble sugars, 3.33 ± 0.01 %
ash, and 60.36 ± 1.22% fat. Romojaro et al. (1988) found
a similar fat content in samples of this variety (59.93%)
and the overall composition was found to be similar in
the Pons variety (Soler et al., 1988,1989).
The moisture content after the conditioning process,
just before toasting, was 8.20 ± 0.28% and the composi-
tion on a dry basis was as follows: 21.13 ± 0.54% pro-
tein, 4.99 ± 0.16% water-soluble sugars, 4.27 ± 0.04% ash,
and 62.09 ± 0.78% fat. The submerging process resulted
in a significant (p < 0.05) increase in the initial moisture
and ash content. There was also a loss of soluble sug-
ars, although this was not statistically significant.
Internal temperature and moisture content of
almonds
There was a delay in the internal temperature increase
of the almonds; between approximately 120 and 130 °C
at both toasting temperatures (Figure 1). A similar phe-
nomenon was observed by Wang and Toledo (1987) in
heated soybeans with microwaves and by Chiou and
Tsai (1989) in toasted peanut kernels. This delay can be
explained by the rate of water evaporation.
The moisture content of the almonds decreased below
2.0% at the end of the toasting process (Figure 1). There
were two periods of time with a higher rate of moisture
loss: the first at the beginning due to the loss of the water
absorbed during the submerging process; and the second
which coincided with a period of time when there was a
delay in the internal temperature increase.
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Figure 1. Internal temperature (Ti) of almonds during
toasting at 200 °C (-) and 220 °C (---), and moisture
content of almonds during toasting at 200 °C (A) and
220 °C (8).
Figura 1. Temperatura interna (Ti) de las almendras
durante el tostado a 200 °C (-) y 220 °C (---). Contenido
de humedad de las almendras durante el tostado a 200
°C (A) y a 220 °C (0).
Composition and properties of the oil
Initial fatty acid composition was as follows: C16:0, 7.21
± 0.36%; C16:1, 0.64 + 0.02%; C18:0,1.58 ± 0.04%; C18:1,
64.86 ± 0.55%; C18:2, 25.70 ± 0.21 %. Composition was
similar to that found by Garcia-Olmedo and Marcos-
Garcia (1971) in the same variety and to that found by
Soler et al. (1988) in mature kernels of the Pons variety.
It did not change significantly throughout the toasting
process (p > 0.05). This composition stability agreed with
that obtained by Yoshida (1994) and Yoshida et al. (1995)
in sesame seed oil roasted at 200 and 220 °C.
The initial acidity index, AI (Figure 2) was similar to
those obtained by Romojaro et al. (1988) in almond oil
from the same variety, and by Riquelme and Romojaro
(1989) in the Marconcr and Garrigues varieties. Initially, there
was a decrease in AI, probably due to the degradation of
free fatty acids. However, after 6 min the AI increased
slightly, because the formation of new free fatty acids
should be faster than their degradation. Slight variations
of peroxide value, PV (Figure 3) showed that from 6 min
at 220 °C and from 8 min at 200 °C the oil underwent an
oxidative process reaching a maximum at 10 min, after
which the degradation of peroxides had to be faster than
their formation. The degradation of free fatty acids and
the formation of peroxides could be lowered by the pres-
ence of antioxidant products arising from the Maillard
reaction (Severini and Lerici, 1995; Sandmeier, 1996).
 5

Figure 2. Acidity index of almond oil during toasting at Figure 3. Peroxide value of almond oil during toasting
200 °C (A) and 220 °C (0). at 200 °C (A) and 220 °C (M).
Figura 2. Indice de acidez del aceite de las almendras Figura 3. Valor de per6xidos del aceite de las almendras
durante el tostado a 200 °C (A) y 220 °C (M). durante el tostado a 200 °C (A) y 220 °C (M).

C,

All the observed values of AI and PV are very low,
which could justify the absence of significant changes
in the TBA value, which was lower than 1.34 in all the
samples. Yoshida et al. (1995) detected a significant in-
crease of the AI and the PV in sesame seeds only after
30 min of toasting in a microwave oven. This stability
in AI and PV was explained by these authors by the
high proportion of initial tocopherols. In almonds the
initial tocopherol level (about 0.46 g/kg) is roughly the
same as in sesame seeds; however, the majority of these
however, the optimum intensity of toasted flavor de-
pends on consumer preference, which was not deter-
mined in this study.
The toasted almond odor, toasted flavor and brown-
ing, as well as some notes of bitterness, could be due to
products resulting from the condensation of the reduc-

tocopherols are a-tocopherol, while in sesame seeds they

are y-tocopherols which are more potent antioxidants
in oils (Lea and Ward, 1959). The oxidative stability of
almond oil during toasting (Figure 4) increased the oil
stability after an intense toasting process (12 min at 220
°C or after 14 min at 200 °C). This could be due to the
production during the Maillard reaction of antioxidant
products, which are absorbed in the oil (Severini and
Lerici, 1995; Sandmeier, 1996).

Sensory characteristics of toasted almonds

The effect of the session was not significant for any vari-
able, therefore a new analysis was performed with all
samples without considering this effect (Table 2).
Astringency did not change significantly by the toast- Figure 4. Oxidative stability (TBA) of almond oil during
ing. As toasting time increased sweetness decreased toasting at different temperatures: (A) 200 °C and (M)
while skin color, kernel color, internal color, toasted al- 220 °C.
mond odor and toasted flavor increased. Bitterness also
increased from 10 min at 200 °C and from 8 min at 220 Figura 4. Estabilidad oxidativa (TBA) del aceite de las
°C. High sweet intensity and low bitter intensity could almendras durante el tostado a 200 °C (A) y 220 °C
be interpreted as desired properties in this product; (·).
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6
Table 2. Sensory characteristics of almonds toasted
Tabla 2. Caracteristicas sensoriales de almendras tostadas
Means within a descriptor and within a toasting temperature with different superscripts are significantly different (p < 0.05).
rsd: residual standard deviation.
ing carbohydrates and amino groups of amino acids,
and the caramelization of the sugars (Yoshida, 1994).
This could also be the cause of the decrease in sweet-
ness by the effect of carbohydrate consumption during
the reaction and by the possible disguising of sweet-
ness by derived bitter products (Amerine et al., 1965).
Ease of peeling increased and kernel brightness de-
creased between 8 and 10 min at 200 °C, and between 6
and 8 min at 220 °C, after which they hardly varied.
Ease of peeling is a positive characteristic since toasted
almonds are consumed without skin. It would be nec-
essary to toast for more than 8 min at 200 °C and for
more than 6 min at 220 °C to obtain almonds without
problems of peeling.
Grittiness and crumbliness increased throughout the
evaluated toasting period and crispiness decreased from
8 min at both temperatures. As non-toasted almonds
had a low crispiness intensity, there should be a maxi-
mum point of crispiness during toasting. Toasting in-
creases the total volume of pores filled with air (Perren
and Escher, 1996b); this could increase the noise when
biting, which was related by Vickers (1987) with a higher
crispiness. An excessive thermal process leads to the
degradation of the product structure, transforming the
porous matrix into a granular structure (Perren and
Escher, 1996b) which decreases the crispiness and ex-
plains the increase in crumbliness and grittiness. It could
also be responsible for the significant increase of peel-
ing fracturability detected during toasting at 220 °C for
10 min or more. This increase was not detected during
toasting at 200 °C.
Rancidity in the samples after 12 months of storage
increased with toasting time up to 8 min and then de-
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at different conditions.
en diferentes condiciones.
creased ; this agreed with the results obtained by
Sandmeier (1996) who observed a delay or even cessa-
tion of fat oxidation with the increase of thermal load
assuming that during the Maillard reaction
antioxidative products can be generated.
’
ACKNOWLEDGEMENTS
The authors gratefully acknowledge the technical as-
sistance of Mr Bernardo Guerra and Mr Joaquim
Arbonès in the physico-chemical analysis and the par-
ticipation of the assessors from the test panel of IRTA in
the sensory analysis.
z
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