Abstract
Heat treatments for processing nuts are essential operations in order to prolong their shelf life and also to develop distinctive flavor and taste. However, the effects of such heat treatments on lipid-rich products such as macadamia nuts and cashew nuts have not been studied. In this study, effects of roasting on lipid classes and their fatty acid composition were found to be negligible when fully mature nuts were successfully dried and roasted to an acceptable level of moisture content. The roasting process, therefore, seems to involve very little changes in the amount of lipids for developing favorable taste and flavor.
