30H-6 |
Fat content and fat quality in nuts and nut butters |
V. C. GORDON, Safety Associates, Inc., 1405 Warner Ave., Tustin, CA 92780 Rapid and low cost testing methods to test for fat quality and fat content are needed for raw material screening and testing processed food during storage. A membrane separation method was evaluated to determine lipid peroxides, alkenals and fat content in nuts, nut butters and nutritional bars. The objective of this study was to use this new approach to monitor nuts, nut butter and nutritional bars containing nuts for quality and stability. Nuts and nut butters were tested using traditional extraction methods followed by AOCS titrations for free fatty acids and lipid peroxides. Extracted fat was also tested by the p-anisidine method. These samples were also analyzed using the new approach for fat content, lipid peroxides and free fatty acids and alkenals. Fat extracted was weighed or fat content was determined by acid hydrolysis. The extracted fat as well as the starting foods were stored and tested by all methods during three months to monitor quality and stability. Results demonstrated excellent correlation of the results of this new testing method to acid hydrolysis values as well as extraction followed by titration. Roasted, dry roasted and fresh peanuts were tested during storage for quality. Peanut butter was also tested during storage. Starting alkenal content correlated to later shelf life changes and was a good indicator of changes in quality in these samples. This new testing method provides testing in minutes for quality of nuts and nut butter and correlates to traditional extraction methods followed by titration.
Session 30H, Quality Assurance
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