Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia)

Research was conducted to determine whether variability in sugar content contributes to differences in kernel browning during processing of macadamia nut (Macadamia integrifolia) cultivars, Kau (HAES 344), Keaau (HAES 660), Keauhou (HAES 246), and Kakea (HAES 508). At harvest, total sugar content of fresh macadamia kernels varied from 2.9 to 5.6 g/100 g dry weight basis (db), and the average moisture content ranged from 15.6 to 23.6 g/100 g fresh weight. Cultivars differed in kernel sucrose content, but not reducing sugar content. Reducing sugars decreased during drying, and kernel centers darkened slightly. An incremental drying process limited sucrose hydrolysis, minimizing the amount of glucose and fructose available for browning reactions. Therefore, the centers of roasted kernels were not darker than dried kernels. The variability in sugar composition in fresh kernels had a minimal impact on color quality when low-temperature drying and roasting at 125 °C were used. However, when roasted kernels received from a processor were separated based on color quality, kernels with internal or external browning had higher reducing sugar concentrations (0.24–0.27 g/100 g db) than cream-colored kernels (0.03 g/100 g db). Immature kernels had higher sucrose and reducing sugar contents and more browning than mature kernels. During commercial processing, optimal conditions may not be achieved and the presence of immature nuts can contribute to kernel browning.