Decrease the rancidity problem in frying or roasting cashew nut?

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.

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