1 reply to this topic

[salwa]

Hi,

 

anybody has any suggestion on how to decrease the rancidity problem in frying or roasting cashew nut? or the best method to decrease rancidity? instead of controlling FFA value.

[Cory R.]

Typically, peroxide values and T-bars can be used in conjunction to get an "overview" of lipid oxidation. I would recommend using both.

 

If oil production is your end goal this source could be helpfull

http://link.springer...1746-011-1782-3

 

Unfortunately, since cashews contain high levels of lipids, they will naturally oxidize so the best control for this is storage (reduce access to light, heat, and oxygen) and adjusting your roasting/frying process. I would personally try to see if I could preform some sort of size sorting (shaker tables, gravity tables, or something else that could work) so that I could optimize the frying/roasting as to not over-process.

 

Good Luck