28 research outputs found
Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation
Eine chemische Studie der Proteinfraktion mediterraner S��mandelvarietaten (Prunus amygdalus)
Sensory and Physicochemical Quality of'Reduced Sodium'Hot Sauces from'Dwarf Golden Apples (Spondias cytherea): Effects of Brining and Debrining
Opalescence in Australian-grown pecan kernels: Occurrence and causes
Opalescence is an unattractive browning of the interior of the pecan kernel compared to the white interior of normal kernels. The discoloration is due to the presence of free oil, resulting from decompartmentalization in the endosperm of opalescent,pecans. Using a subjective scoring system, approximately 70% of Australian-grown pecan kernels tested were found to exhibit opalescence to some degree. Evaluation of kernels for opalescence during the harvesting-processing chain showed that opalescence first becomes evident in kernels after mechanical cracking. Opalescent kernels were found to have lower levels of calcium and higher amounts of oil compared to nonoptalescent kernels. Differential scanning calorimetry showed that kernels do not freeze at -18 degreesC