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Articles

SENSORY DETERMINATION OF OPTIMAL ROASTING CONDITIONS FOR MACADAMIA NUTS (VAR, BEAUMONT)

Article number

194_20

Pages

199 – 202

Language

Abstract

From taste panel assessment of "Beaumont" macadamia nuts roasted in-shell under various temperature and time conditions, it was concluded that optimum sensory quality was obtained by roasting at about 102°C for 70 to 75 minutes.
In-shell nut diameter does not contribute to the variation in sensory quality of the roasted nuts.

Publication

International Symposium on Fruit & Vegetables for Processing

Authors

D. Basker, A. Kadman

Keywords

Full text

https://doi.org/10.17660/ActaHortic.1986.194.20

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