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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. Wp6. Evaluation of the quality of coated fruits and cashew nuts. Objectives

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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
wp6 evaluation of the quality of coated fruits and cashew nuts
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
wp6 evaluation of the quality of coated fruits and cashew nuts1
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
wp6 evaluation of the quality of coated fruits and cashew nuts results and conclusions
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
shelf life study with coated and uncoated cashew nuts
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
results and discussion
Results and Discussion
  • Effect of coating on moisture absorption, water activity, FFA, Peroxide value, texture and colour of cashew nuts during storage
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Coated cashew nuts did not absorb moisture compared with uncoated
  • Same tendency was found with water activity
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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
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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
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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
conclusions
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