we produce in a small factory almond biscuits known as Biscotti. They are cutted after baking. So you see in the biscuits section the almond sliced. After 5-6 months the colour of the almond sliced change from white to yellow/green as if it was old, there is no problem in taste only in aspect. We already made analysis about peroxides but there is no difference between a sample with white almond and yellow almonds, so it seems to be not a problem of oxydation of fats. The biscuits are packed in protective atmosphere with nitrogen. Do you have some suggestion to discover the cause?
It's related to quality control of the product. For quality control is important to control the important things and analyse the results as well. For example The quality of your Roh Products, Temperature, Time & etc is important. I usallally don't guess and say something without exact analyse the process. Everything should analyse exactly due to quality control of the product to get the best results and the great quality.
We believe the problem is related to oxidation as it is a common problem in almonds when they are cut or processed
FPS019427A – Anti-OX RMT
FPS019423A – Mixed Tocopherols (50%)
These can be sprayed onto the nuts before adding to the mix to coat them, or alternatively you would need to coat the biscuit after its been cut and before packaging. Every time the nut is cut, the surface area prone to oxidation is increased so its quite a tricky one.
Happy to work out
application but would need to know a lot more about your process methods to
get a good idea of where and when antioxidants should be applied.
Let me know if you would like to see samples for evaluation or if you would like us to look more deeply into it for you.
I would like to mention a subject.
Especially in dried fatty foods such as almond and hazelnuts,
oil migration occurs over time. This results in color change.
Please check your Storage Temperature and Water activity in your Product.
Because high storage temperatures can promote lipid peroxidation in almonds and thus reduce the shelf life. The water activity influences the lipid oxidation process.