Articles
INDUSTRIAL POTENTIAL OF NEW ALMOND VARIETIES FROM IRTA¿S BREEDING PROGRAM
Article number
912_59
Pages
399 – 404
Language
English
Abstract
Almond varieties from IRTAs breeding program were tested for industrial potential.
The studied varieties included Constanti, Francolí, Glorieta, Marinada, Masbovera, Tarraco, Vairo, and the advanced new selections 12-350, 13-531, 27-173, 24-53, and 29-148. Some additional commercial varieties were included as references: Marcona, D.Largueta, Nonpareil, and seven more.
Samples were collected from orchards growing under three different environmental conditions: Mas Bové on the Tarragona coast, Gandesa in the Tarragona mountains, and Borges Blanques in Lleida during four years (2005 to 2008). Raw, blanched, and roasted nuts were analyzed for chemical composition (oil, water, fiber, protein, sugars, ash, alpha-tocopherol, and fatty acids), physical properties (weight, shape, color, and texture) and industrial potential (chocolates, roasted snacks, turron, marzipan, slices, daces, and flour). Masbovera, Constantí, Glorieta, Vairo, and 12-350 have at least the same industrial potential as the standard references and some of these have better nutritional value and shelf life.
The studied varieties included Constanti, Francolí, Glorieta, Marinada, Masbovera, Tarraco, Vairo, and the advanced new selections 12-350, 13-531, 27-173, 24-53, and 29-148. Some additional commercial varieties were included as references: Marcona, D.Largueta, Nonpareil, and seven more.
Samples were collected from orchards growing under three different environmental conditions: Mas Bové on the Tarragona coast, Gandesa in the Tarragona mountains, and Borges Blanques in Lleida during four years (2005 to 2008). Raw, blanched, and roasted nuts were analyzed for chemical composition (oil, water, fiber, protein, sugars, ash, alpha-tocopherol, and fatty acids), physical properties (weight, shape, color, and texture) and industrial potential (chocolates, roasted snacks, turron, marzipan, slices, daces, and flour). Masbovera, Constantí, Glorieta, Vairo, and 12-350 have at least the same industrial potential as the standard references and some of these have better nutritional value and shelf life.
Authors
A. Romero, F.J. Vargas, J. Tous , A. Ninot, X. Miarnau
Keywords
Prunus dulcis, breeding, cultivars, industry, quality, physical properties, chemical composition, turron, marzipan, chocolate, confectionery
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