Effect of Drying Moisture Exposed Almonds on the Development of the Quality Defect Concealed Damage.
Concealed damage (CD), is a term used by the nut industry to describe a brown discoloration of kernel nutmeat that becomes visible after moderate heat treatments (e.g., roasting). CD can result in consumer rejection and product loss. Postharvest exposure of almonds to moisture (e.g., rain) is a key factor in the development of CD as […]
Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds.
BACKGROUND: The aim of the present study was to evaluate the possibility to apply gamma radiation treatment for decontaminating and assuring the quality of peanut seeds. METHODS: The radiation processing was carried out at dose levels of 3, 6 and 9 kGy. The irradiated and non-irradiated (control) samples were stored at room temperature for 12 […]
Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods.
The objective of this study was to improve product quality of dehydrated fruits (apple, pear, papaya, mango) using combined drying techniques. This involved investigation of bioactivity, colour, and sensory assessment on colour of the dried products as well as the retention of the bio-active ingredients. The attributes of quality were compared in regard to the […]
Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots
The effects of different sulphuring methods, i.e. sulphuring by "burning the elemental sulphites (BES)," "SO2 gas from liquified SO2 tank (SG)" and "dipping into sodium metabisulphite solution (DSM)" on the colour (brown colour formation and carotenoid degradation) and the loss of SO2 in apricots from Hacıhaliloğlu and Kabaaşı varieties stored at 5, 20 and 30 […]
Chemical and aroma volatile compositions of date palm (Phoenix dactylifera L.) fruits at three maturation stages
Abstract: The effect of maturity stage on the physicochemical composition and volatile components of date palm fruits (Phoenix dactylifera L.) was investigated at three different stages. Total sugars; pH; proteins and ash increased up to the full-ripe stage of all date types. On the contrary; weight; moisture and total lipids decreased across the same period. […]
Date syrup: effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics; sensory and functional properties.
Abstract: This work is a contribution to give value addition to second grade dates (with hard texture) by the production of enzymatically treated syrup with high commercial value. It was observed that the pulp: water at ratio 1:3 treated with 50 U of pectinase and 5 U of cellulase during 120 min at 50°C gave […]
Sensory evaluation of walnut: an interlaboratory study
This work summarizes an interlaboratory study on full sensory profiling designed with the aim of finding some key attributes relevant to describe the sensory quality of walnuts. The study compared descriptive sensory profiling by different laboratories in different countries (Spain, France and Italy) Three trained panels in those European countries in the characterization of walnuts […]
Scalping of flavors in packaged foods.
Food packaging, although an integral part of the food chain, has a major drawback in that, often, the packaging material interacts with the flavor constituents of the food, causing either a selective or an extensive loss of desirable food flavors or absorption of undesirable off-flavors from the packaging material, thereby resulting in an eventual loss […]