Is Rancidity Driving You Nuts?

(Webinar length:  1hr 12min)


An important component of fall cuisine and holiday cooking is nuts. Nuts can be found in everything from cereal and cookies, to salads and vegetables. Nuts may represent the old adage “good things come in small packages” better than any other natural food. These crunchy, buttery, dry fruits are packed with heart-healthy unsaturated fats, omega-3 fatty acids, protein, vitamins, fiber, antioxidants and minerals.
As much as 80 percent of a nut is fat, and even though most of this fat is considered healthy fat, it’s still prone to oxidize. Oxidation of unsaturated fatty acids in nuts leads to rancidity and the development of unpalatable odors and potent off-flavors. The development of rancidity may be initialed by in-field moisture exposure that cannot be detected until after roasting. Rancidity can also develop during storage. Although rancidity is one of the most pressing problems confronting processors, there is no completely objective chemical method for determining rancidity.
During this Webinar, the chemistry behind the development of oxidative rancidity in nuts will be reviewed. Additionally, the limitations of traditional markers used to characterize rancidity development will be discussed along with potential factors that may increase the susceptibility of nuts to rancidity development.

Learning Objectives:

  • Learn the nutritional composition of nuts and why nuts are especially prone to oxidation and rancidity development
  • Understand the difference of oxidative and hydrolytic lipid oxidation and how they correlate to the development of rancidity in foods
  • Differentiate primary and secondary products of lipid oxidation and how they relate to product quality and consumer acceptance (off-odors)
  • Learn what the traditional markers of rancidity development actually measure
  • Understand the problems and pitfalls of using traditional methods for predicting rancidity in nuts

Who will benefit:

  • QA and QC Managers
  • Anyone who grows, processes, retails, wholesales or transports nuts
  • Production Managers
  • Food Scientists and Technologists
  • Microbiologists and Food Processing Engineers
  • Plant Management Team
  • Director / VP of Quality
  • Operations Teams
  • Production Teams
  • Continuous Improvement Teams
  • Consultants

Presenter: Dr. Alyson Mitchell

Dr. Mitchell is a Professor and Food Chemist at UC Davis as well as co-director of their Food Safety and Measurement Facility. Her research team helps identify strategies and processing innovations for retaining and optimizing levels of beneficial compounds in finished food products, and for decreasing the formation of toxic compounds in finished foods.
She has acted as a scientific advisor and/or expert witness on a range of topics for companies including Mars, Ocean Spray, Haliburton Foods, and The Almond Industry in California, among others.

  • Item #: 1119fRancidity
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Price $219.00