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Decrease the rancidity problem in frying or roasting cashew nut?

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Posted 29 May 2015 - 06:43 AM



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.

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Posted 29 May 2015 - 01:46 PM

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



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

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