Artículos de revistas
Impact Of Microwave Drying On The Sensory Profile Of Macadamia Nuts [impacto Da Secagem Com Microondas Sobre O Perfil Sensorial De Amêndoas De Noz Macadâmia]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 27, n. 3, p. 553 - 561, 2007.
1012061
10.1590/S0101-20612007000300020
2-s2.0-37449012161
Autor
Da Silva F.A.
Maximo G.J.
Marsaioli Jr. A.
Da Silva M.A.A.P.
Institución
Resumen
The impact caused by microwave drying on the sensory profile of macadamia nuts as opposed to the effects of the conventional drying process was evaluated by means of a quantitative descriptive analysis. Modifications of the sensory profile after a six-month storage period were also analyzed. The study involved seven samples of microwave-dried macadamia nuts and one sample of conventionally dried nuts. Post-processing tests indicated that the conventionally dried nuts tasted more rancid. As for the other characteristics of the nuts, no significant differences were found between the microwave and conventional drying processes. The microwave-dried samples showed no statistically significant difference from one another except in their aroma. The results after the six-month storage period were similar to those found immediately after processing. As for modifications in the samples' sensory profile, there was a loss of intensity of the sensory attributes of texture and an increase in the sensory attributes of rancidity. From the sensory standpoint, it was concluded that the use of microwave-drying is viable, since the resulting product is similar to the conventionally dried one. The use of this type of energy reduced the drying time and therefore the impact on the product, particularly in terms of rancidity, when compared to the conventionally dried product. 27 3 553 561 AOAC - Nuts and Nut Products. In: Official Methods of Analysis of Association of Official Analytical Chemist's. 16 ed. Gaithersburg: AOAC, 1997, v. 2, cap. 40, p. 40BARROS NETO, B SCARMINO, I. S. BRUNS, R. E. Planejamento e otimização de experimentos. Campinas: Ed. Unicamp, 1996BERTELI, M.N., MARSAIOLI Jr., A., Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process (2005) Journal of Food Engineering, 68 (2), pp. 175-183 CAVALETTO, C.G., Nut, M., (1983) Handbook of Tropical Foods, pp. 361-397. , CHAN, H. Jr, ed, New York: Marcel Dekker, Inc CHONG, C. L. ONG, A. S. H. Effect of water in vegetable oils with special reference to palm oil. In: Seow, C. C. Food Preservation by Moisture Control, Elsevier Apllied Science. p. 253-270, Malaysia, 1988DECAREAU, R.V., PETERSON, R.A., (1986) Microwave processing and engineering, , Chichester: Ellis Horwood, 224 p DIERBERGER, J.E., NETTO, L.M., Noz macadamia - uma nova opção para a fruticultura brasileira (1985) São Paulo: Nobel, , 120 p DUKE, J.A., (1989) Handbook of Nuts, , New York: CRC Press, INC, 343 p DESROSIER N. W. DESROSIER J. N. The technology of Food Preservation. 4 ed., AVI Publishing Company, p. 240-250, 1977. Westport, CT, E.U.AKAIJSER, A., DUTTA, P., SAVAGE, G., Oxidative stability and lipid composition of macadamia nuts grown in New Zealand (2000) Food Chemistry, 71 (1), pp. 67-70 MARSAIOLI Jr., A., CUNHA, M.L., CANTO, M.W., Secagem de Café Cereja Descascado por Ar Quente e Microondas (2003) Ciência e Tecnologia de Alimentos, 23 (3), pp. 381-385. , Campinas, Brasil, v MASON, R.L., WILLS, R.B.H., Macadamia nut quality research the processing challenge (2000) Food Australia, 52 (9), pp. 416-419 MASON, R.L., Mc CONACHIE, I., A hard met to crak. A review of the Australian macadamia nut industry (1994) Food Australia, 46 (10), pp. 466-471 MOSKOWITZ, H.R., (1983) Product testing and sensory evaluation of foods, , Westport: Food & Nutrition Press, 605 p O'MAHONY, M., (1986) Sensory Evaluation of Foods - Statistical Methods and Procedures, , New York and Basel: Marcel Dekker Inc, 478 p SACRAMENTO, C. K. A macadamicultura no Brasil. In: São José, A. R. Macadâmia. Tecnologia de produção e comercialização. DFZ/UESB, 1991. p. 192-197(1993) SAS user's guide: Statistics, , SAS Institute, Cary, USA: SAS Inst SILVA, F.A., Microwave assisted drying of macadamia nuts (2006) Journal of Food Engineering, 77 (3), pp. 550-558 SILVA, F. A. MARSAIOLI, A. Jr. Estudo comparativo da conservação de castanha-do Brasil (Bertholletia excelsa) seca por microondas e convencionalmente, B.CEPPA, Curitiba, PR, v. 22, n. 2, p. 387-404, jul./dez. 2004SOUSA, W. A. et al. Sensory Evaluation of Dried Bananas Obtained from Air Dehydration Assisted by Microwaves: Advances in Microwave & Radio Frequency Processing. In: INTERNATIONAL CONFERENCE ON MICROWAVE AND HIGH FREQUENCY HEATING, 8., Reports... Bayreuth, Germany, Sept.3-7, 2001, Editor: Monika Willert-Porada, Springer Verlag, p. 289-302, 2001STONE, H., SIDEL, J.L., (1993) Sensory evaluation practices, , Academic Press. New York, USA, 338 p STONE, H., Sensory evaluation by quantitative descriptive analysis (1974) Food Technology, 28 (11), pp. 24-34. , Chicago, v, nov TOLEDO PIZA, P. L. B. Segunda etapa de secagem da noz macadâmia. Botucatu, 2000. 93 f.. Tese (Mestrado em Agronomia/Energia na Agricultura) - Faculdade de Ciências Agronômicas, UNESP