18C-27 |
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E. K. MONAGHAN, Dept. of Nutrition, Food and Exercise Sciences, Florida State Univ., 436 Sandels Bldg., Mail Code 1493, Tallahassee, FL 32306-1493 and S. K. Sathe, Dept. of Nutrition, Food and Exercise Sciences, Florida State Univ., 402 Sandels Bldg., Mail Code 1493, Tallahassee, FL 32306-1493. In North America, California is the primary producer of almonds. Over 95% of the almonds in California are produced in the San Joaquin and Sacramento Valleys. Approximately 80% of the production is in the San Joaquin Valley where Kern, Fresno, Merced and Stanislaus counties are the highest producing counties. Glenn, Butte, and Colusa counties in Sacramento Valley account for approximately 15% of the state's almond production. Therefore, whether growing location influences chemical composition of almond cultivars is of value and interest to almond growers, food processors and consumers. Chemical composition for six almond cultivars- Nonpareil, Butte, Carmel, Mission, Padre, and Price was determined. Full fat almond flours were analyzed for moisture, protein, and extractable fat by AOAC (1995) methods 925.40, 950.48, 948.22 respectively. Almond flours were defatted with petroleum ether (b. p. 38.2 to 54.30oC) and analyzed for tannins and sugars. Total tannins (expressed catechin equivalent) were extracted in acidified methanol (1% v/v HCl) and analyzed by 2% (v/v) vanillin assay method. Phenol-sulfuric acid method was used to determine total soluble sugars. Almond cultivars contained moisture, protein, extractable fat, tannins, and total soluble sugars in the ranges, 3.6 to 4.5%, 19.5 to 23.8%, 52.8 to 59.3%, 0.1 to to 0.17%, and 3.9 to 5.1%, respectively. In certain components, significant variations were noted within the cultivar grown in different locations. It therefore appears that growing location may influence chemical composition of almonds.
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |