Chemical composition of Thai-grown macadamia nut (Macadamia integrifolia)
2006
Riantong Singanusong(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Dept. of Agro-Industry) | Chamrong Daoruang(ศูนย์วิจัยเกษตรหลวงเชียงใหม่)
Purpose of this study was to analyse NIS moisture content and lipid content of macadamia variety Chiangmai 400 (HAES 660) and 344 (Kau) obtained from Mae Chon Luang highland agricultural experiment station at 5 harvest times, the content of protein, fiber, iron, magnesium, potassium and calcium, total sugars and fatty acid profile of macadamia at 3 harvest times. The NIS moisture content decreased while the oil content increased with time of harvest. The content of protein, iron, magnesium, potassium and calcium did not significantly change (P GT 0.05). The fiber content decreased. The total sugar content of macadamia variety 344 tended to increase while for variety Chiangmai 400 decreased. There were 13 fatty acids found in macadamia variety 344 and 12 in variety Chiangmai 400. The important finding was there were Eicosatrienoic acid (C20:3, n-6), Eicosatrienoic acid (C20:3, n-3), Myristoleic acid and Docosahexaenoic acid found for the first time in macadamia.
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Эту запись предоставил Kasetsart University