Effects of roasting temperature and time on the physicochemical characteristics of cashew kernel oil

다국어 초록 (Multilingual Abstract)

Cashew nuts, known for their creamy texture and rich taste, go through an essential process before reaching consumers: roasting. This apparently simple technique has a tremendous impact on the kernel as well as the oil extracted therein. This study investigated the impact of roasting temperature on the physical and chemical characteristics of cashew kernels and the extracted oil. Cashew kernels were roasted at temperatures ranging from 120℃ to 150℃ for a constant duration of 50 min. The physicochemical properties of the extracted oil were analyzed. The percentage oil yields were 16.1, 17.7, 19.4, and 23.3% at 120℃, 130℃, 140℃, and 150℃ respectively. The acid value of the cashew oil varied from 5.19 to 6.45 mg KOH/g, while the free fatty acid (FFA) ranged from 2.74 to 25.97 mgKOH/g. The saponification and Iodine values varied from 3.51 to 10.81 mg KOH/g and 6.20 to 31.25, respectively. These findings revealed that cashew kernel oil is non-toxic and is within the specification for vegetable oils.