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Type: Artigo de periódico
Title: Effect Of Different Packaging Conditions On Storage Of Roasted And Salted Cashew Nut
Author: Lima J.R.
Goncalves L.A.G.
Silva M.A.A.P.
Campos S.D.S.
Garcia E.E.C.
Abstract: Roasted and salted cashew nuts (Anacardium occidentale) were stored for 360 days at 30°C and 80% relative humidity in 200 g pouches. Three flexible packaging materials were used, polypropylene/polyethylene (PP/PE); metallized polyethylene terephthalate/polyethylene (PETmet/PE); polyethylene terephthalate/aluminum foil/low density polyethylene (PET/Al/LDPE). Control samples, packaged in PET/Al/LDPE with N 2, were maintained at -18°C. The stability of nuls was periodically evaluated by texture tests, moisture content, hexanal content and sensory acceptability. Tocopherol content, acid and peroxide values were measured in the lipid fraction. Acid value, tocopherol and hexanal contents were nearly constant. Moisture content increased for all materials, except for nuts packaged in PET/Al/LDPE. Differences were observed in texture tests, mainly in nuts with higher moisture content. Peroxide value did not have a good response. Shelf life based on significant decrease in sensory acceptability for nuts, was 210 days for PP/PE packaging and 310 days for PETmet/PE packaging. Significant decrease was not observed in sensory acceptability of nuts packaged in PET/Al/LDPE in 360 days of storage.
Citation: Acta Alimentaria. , v. 27, n. 4, p. 329 - 339, 1998.
Rights: fechado
Date Issue: 1998
Appears in Collections:Unicamp - Artigos e Outros Documentos

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