Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Quality Evaluation Of Pecan Nuts [carya Illinoinensis (wangenh.) C. Koch] During Storage In Different Packaging [evaluación De La Calidad Durante El Almacenamiento De Nueces Pecán [carya Illinoinensis (wangenh.) C. Koch] Acondicionadas En Diferentes Envases]|
De Mello Castanho Amboni R.D.
|Abstract:||In the present work, the quality changes of pecan nuts stored in nylon-polyethylene plastic film under vacuum and in polypropylene plastic recipients at ambient temperature for 150 days were evaluated. The nutritional composition, fatty acid composition and tocopherol content of the pecan nuts reveal interesting nutritional characteristics and an oil with high contents of mono-unsaturated fatty acids and y-tocopherol. During storage, moisture content did not suffer significant changes, but a gradual and significant darkening of the surface of the nuts occurred. The changes in acid value, peroxide value and specific extinction of the extracted oil were significant. The microbiological quality was excellent and the presence of Salmonella sp. was not detected. Through sensory analysis, the shelf-life of the product was determined as 120 days, without significant differences between the two types of packaging used.|
|Citation:||Grasas Y Aceites. , v. 59, n. 2, p. 132 - 138, 2008.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.