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The visual effect and the necessity of determinating the superficial whitening method of the macadamia's nut

By María José Jijón, Teresa Guerrero Villegas, Adriana Barahona and Pablo Aguilar Barriga

Abstract

Abstract Macadamia nut is considered "the queen of nuts", because of its high energy content and nutritional value. Certain types of nuts are considered to be non-commercial due to their color; therefore, the aim of this study was determining a method of surface bleaching using additives that do not affect the taste, smell and texture of the walnut. Color is a sensory quality of food; it’s an indicator and a critical quality factor in fresh and processed products. Three food additives were used as bleaching agents: 1% citric acid for 2 minutes and 3% for 1 minute, 0.1% ascorbic acid for 1 minute and 0.3% for 3 minutes, and 5 and 10% sodium bicarbonate for 1 minute. For all treatments, color analysis, walnut moisture, sensory analysis of odor, taste and texture were carried out. Walnuts were bleached superficially after drying. The results indicate that the best treatment for bleaching macadamia nut is ascorbic acid at 0.3%, with this it is possible to add a more homogeneous and natural color to the nut, free of blackish spots

Topics: antioxidant, additive, sensory quality, bleaching agent
Year: 2017
DOI identifier: 10.29019/enfoqueute.v8n5.179
OAI identifier: oai:zenodo.org:2621805
Provided by: ZENODO

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