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ENVIROPAK PowerPoint Presentation

ENVIROPAK

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ENVIROPAK

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  1. ENVIROPAK • WP6. Evaluation of the quality of coated fruits and cashew nuts • (Maida Khan, Borges Chambal, Asmina Sulemane, Sandra Chemane and Orlando Sousa • November 2004

  2. Wp6. Evaluation of the quality of coated fruits and cashew nuts • Objectives • Determine the effect of selected coating on the sensory acceptability of cashew nuts • Determine the effect of selected coating on the shelf-life of cashew nuts

  3. Wp6. Evaluation of the quality of coated fruits and cashew nuts • Sensory acceptability of coated cashew nuts • Consumer sensory acceptability and preference was performed • Nine point hedonic rating scales were used • Characteristics evaluated: • Appearance, aroma, colour, shinning, brittleness and overall acceptability • Number of judges : 59 • Mean hedonic ratings were obtained

  4. Wp6. Evaluation of the quality of coated fruits and cashew nutsResults and Conclusions • Control cashew nuts received significantly higher hedonic rating for colour • No significant differences were observed for appearance, aroma, shining and brittleness • 57% of judges preferred uncoated cashew nuts and 43% preferred coated • Recommendation: sensory evaluation of cashew nuts should be done with European or other consumers that does not know the natural aspect of the product

  5. shelf-life study with coated and uncoated cashew nuts • Product was stored in controlled environment at 25± 3ºC and 60 ± 3% RH and at non controlled environment • Physico-chemical analysis (FFA, Moisture content, water activity, Peroxide value) and sensory properties (texture using instron texture analyser and colour) and microbiological analysis were determined

  6. Results and Discussion • Effect of coating on moisture absorption, water activity, FFA, Peroxide value, texture and colour of cashew nuts during storage

  7. Coated cashew nuts did not absorb moisture compared with uncoated • Same tendency was found with water activity

  8. FFA were higher for uncoated cashew nuts • Cashew nuts coated with more concentrated kafirin solution had lower FFA content during storage • Peroxide value increased more for coated cashew nuts

  9. The cashew nuts tends to soften during storage. • Coated nuts tend to retain better the texture. • Cashew nuts coated with more concentrated solution remain are apparently more harder

  10. In general colour did not change during storage for both coated and uncoated nuts • Initial colour was significantly different between coated and uncoated, in particular the luminosity

  11. Conclusions • Coating improved quality of cashew nuts during storage • As main deterioration was found to be hydrolytic rancidity the coating reduced water absorption and water activity and consequently it should improve the shelf life of coated cashew nuts