Formulation And Storage Stability Of A Novel Walnut Kernel Product

Juglans regia L,also known as walnut or qiangtao,belongs to the family Juglandaceae and is a perennial deciduous fruit tree.Walnut fruits contain various functional and active compounds such as polyphenols and flavonoids,which have anti-tumor,antioxidant,and cardiovascular disease prevention properties,and have great processing and utilization value.Currently,there are many leisure products available domestically,but research on walnut-related products is relatively scarce.In this experiment,a new type of walnut kernel product was developed using Xinjiang Wen 185 walnut as raw material,and the nutritional components of the processed product were measured,while also studying the storage stability of the new type of walnut kernel product.By utilizing the advantages of Xinjiang’s nut industry resources,the added value of walnut nuts can be increased.The experimental results are as follows:(1)Using Wen 185 thin-skinned walnut as the research object,combined with fuzzy comprehensive sensory evaluation,the effects of different roasting processes on the sensory and antioxidant qualities of walnut kernels were studied.The changes in total phenols,flavonoids,DPPH,and ABTS+ free radical scavenging ability of unpeeled walnut kernels under different roasting conditions were analyzed.The results showed that the highest sensory score of unpeeled walnut kernels was 90.84 points when roasted at160℃for 15 min.At this time,the walnut kernel had a strong roasted aroma and a good crispy texture.The antioxidant activity of the walnut kernel was the best when roasted at 160℃for 10 min.(2)The formula for the new type of walnut kernel product was determined by single-factor and response surface experiments: for every 200 g of walnut kernels,the amount of wheat flour was 22 g,cornstarch was24 g,glutinous rice flour was 14 g,baking soda was 0.8g,white sugar was 10 g,maltodextrin was 6g,and crab yellow powder was 6g.The sensory score was 89.The product had a golden color,a full shape,a rich walnut flavor,and a crispy and easy-to-chew texture.(3)The main nutritional components of the new type of walnut kernel product were as follows: moisture content was 1.3775±0.07%,total ash was 1.8425±0.02%,crude fat content was 66.1189±0.69%,crude protein content was 23.0638±0.61%,and total sugar content was 7.5177±0.33%.(4)The changes in oil quality indicators,antioxidant capacity,and fatty acid composition and content of different groups of walnut kernels during accelerated storage were analyzed and compared.The experimental results showed that the overall quality of walnut kernels in different groups decreased during the storage period,but coating with flour and adding TBHQ could delay this process.Adding TBHQ was more conducive to maintaining the quality of walnut kernels,while coating with flour treatment also improved the storage stability of walnut kernels.