Abstract This study investigated hot air-assisted radio frequency (HA-RF) roasting effects on physicochemical properties, sensory quality, and antioxidant activity of cashew nut kernels. Raw cashew nut kernels placed inside polypropylene… Click to show full abstract
Abstract This study investigated hot air-assisted radio frequency (HA-RF) roasting effects on physicochemical properties, sensory quality, and antioxidant activity of cashew nut kernels. Raw cashew nut kernels placed inside polypropylene cuboid containers with different sample thickness (7 cm and 5 cm) were roasted by HA-RF treatments. Uniformity of roasted sample moisture content and color, sensory attributes (9-point hedonic scale), and antioxidant activity (TEAC and DPPH radical scavenging capacity) were evaluated. Roasting temperature of 120–130 °C and sample thickness of 5 cm were selected based on sample uniformity. For kernels with initial moisture content of 6.2 g/100 g (d. b.), HA-RF roasting reduced moisture content to 1.5 g/100 g within 30 min. Peroxide value and acid value of HA-RF roasted samples were significantly (p 0.05) compared with the samples roasted by conventional hot air method. This study demonstrated that HA-RF roasting holds great potential for roasting cashew nut kernels in a more efficient and environmental-friendly pattern.
               
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