Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting

Almonds modify their properties during toasting due to the high temperature s reached. The aim of this study was to evaluate the physico-chemical and s ensory property changes in shelled almonds, Desmayo Largueta variety harves ted in Tarragona (Spain) and toasted at 200 and 220 degrees C. Internal tem perature and moisture content were determined in almonds during toasting, a nd fatty acid composition, the index of acidity, the peroxide value and the TBA test in almond oil. Sensory analysis of almonds with different toasted intensity was performed. Rancidity was also evaluated by sensory analysis after a year of storage. There was a delay in the internal temperature incr ease of the almonds between 120 and 130 degrees C, which coincided with the period of maximum rate of water evaporation. There was no significant vari ation in the fatty acid composition of the almond oil during toasting. The peroxide value of almond oil had a slight increase from 6 min at 220 degree s C and from 8 min at 200 degrees C, reaching a maximum at 10 min. Rancidit y after a year of storage increased up to 8 min and then decreased. The max imum crispiness was obtained at the end of the period of a maximum rate of water evaporation: between 6 and 8 min of toasting at 220 degrees C and bet ween 8 and 10 min of toasting at 200 degrees C. Over-toasting produced an a ntioxidant effect in the product, but decreased sweetness and increased bit terness and grittiness.