Title: Improving the quality and safety of macadamia nuts Author
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: July 23, 2012
Publication Date: May 1, 2013
Citation: Wall, M.M. 2013. Improving the quality and safety of macadamia nuts. In: L. Harris (ed.), Improving the Safety and Quality of Nuts. Woodhead Publ., UK. pp. 274-296. Interpretive Summary: This chapter describes the nut properties and key safety issues related to macadamia nuts, as well as the preharvest and postharvest factors that influence macadamia kernel safety and quality. Optimum processing conditions, quality assessment, nutritional aspects, and food applications also are discussed.
Technical Abstract: Macadamia nuts (M. integrifolia and M. tetraphylla) are grown in subtropical and tropical regions and are valued for their delicate flavor, crunchy texture, and healthful oil profile. The highest quality kernels are cream colored, with 72 to 78% oil and 1.5% moisture. Two major quality defects of macadamias are kernel browning after roasting and off-flavor development (oxidation and rancidity) during storage. Incremental drying to 1.5% kernel moisture content is critical to prevent kernel browning. Protection of the shelled nuts from moisture and oxygen during storage delays rancidity and extends shelf-life. Optimum processing conditions, quality assessment, nutritional aspects, and food applications also are discussed.