Amino acids profile in some nuts as potential ingredients of bakery mixtures | Profil aminokyselín v orechovinách ako potenciálnych komponentov pekárenských zmesí
2010
Bednáriková, A., Výskumný ústav potravinársky, Bratislava (Slovak Republic) | A. Sádecká, J., Výskumný ústav potravinársky, Bratislava (Slovak Republic)
Edible nuts are globally popular and are valued for their sensory, nutritional and health attributes. Nuts need to be kept dry and well store particularly after shelling due to the high unsaturated fat content of the oil. The current study was designed to analyze and compare amino acid profile in walnuts and hazelnuts after irradiation treatment for reduction/elimination of undesirable micro-flora. A simple, reliable and rapid LC-MS method was used for determination of 20 free amino acids. It was found that there were insignificant differences in amino acid profile after irradiation treatment at dose of 5 kGy when the nuts had been packed in paper cover although the selected dose of irradiation (5 kGy) caused dramatic increase of offlavour compound amounts.
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