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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
Online Articles (33)
D.L. Jennings
W.F. Ho | C.T. Shii
J.H. Acker
A.S. Wehmeyer
W.W. Collins
J.J.B. van Zijl | S.E. Bosch | C.P.J. Coetzee
C.P. du Plooy
D.J. Chalmers
D.K. Strydom | G.E. Honeyborne
Carlos A. Portas
A. Alvino | R. d'Andria | G. Zerbi
A.G. Comrie
D. Fritz | J. Weichmann
Mark D. Laing
P.F. Nortjé | P.J. Henrico
B.J. Pieterse | F.I. du Plooy | P.S. Hammes
M. W. Venter | O.T. de Villiers
I.E. Smith
R.A. Schuler
D. Basker | A. Kadman
A.E.J. McGill | G. Schäfer
H.J. van der Linde
G. Schäfer | A.E.J. McGill
H.J. van Zyl | J.W. Wagner
J.E. Brekke | H.J.P. Redelinghuys | P.A. Torline | I. Weinert | A.J. Viljoen | P.J. van Wyk
W. Addison
M. VALENTE | G. DUVERNEUIL | J. NICOLAS
J. NICOLAS | M. BURET | F. DUPRAT | M. NICOLAS | C. ROTHAN | P. MORAS
J.A. Olaeta | J. Abufom
B.S. Luh
D. Basker
E. Gestat | G. van Noort