23-9

H. ZHANG, R. Shun, and T. Yu. Department of Food Science, Beijing Agricultural College, Beijing, 102206, China

Pop/puffing texture foods can be made via various processing methods such as extrusion, microwave or deep-frying mainly with starchy raw materials or with starches as necessary ingredients. Almond is a nut rich in protein (25.2%, w/w) and fat (51.0%, w/w), but contains little starch (no response to iodine solution). Besides, almond is a good natural source of Vitamin E (4.89mg/100g) and arginine (1.64g/100g)---the precursor of nitric oxide, an artery protector. Moreover, fat from the whole almond (with 90.1% unsaturated) is absorbed more slowly than the fat from almond oil. However, its raw kernel has a hard texture and lacks typical aroma.

The objective of this study was to develop a pop almond product abound in aroma and with puffing & crisp texture.

The taste panel consisted of twenty senior students and staff from our department; both unipolar line scale and bipolar line scale (10cm in length) were used in the questionnaire. One way Analysis of Variance (ANOVA) and multiple regression (a=0.05) respectively were employed to identify which process variable significantly influence the sensory attributes of samples, and which attributes significantly contribute to the overall acceptability of samples.

Our results showed that, soaking whole almond kernels in tap water for 16-18hours and subsequently freezing (-18oC, 22hrs) them played a determining role in improving its puffing and crisp texture, typical flavor and overall acceptability. Microwave oven roasting (60o C, 9 minutes) and deep frying rather normal baking or roasting facilitated the whole kernel to pop up and become crisp, but deep frying made the sample too oily. Besides, soaking in 3% pepper & salt solution produced sample with best overall acceptability among flavored almonds.

These results suggest that with a non-starchy raw material like almond, a puffing and crisp texture food can be made without necessarily changing its original form.