Artículos de revistas
Quality Evaluation Of Pecan Nuts [carya Illinoinensis (wangenh.) C. Koch] During Storage In Different Packaging [evaluación De La Calidad Durante El Almacenamiento De Nueces Pecán [carya Illinoinensis (wangenh.) C. Koch] Acondicionadas En Diferentes Envases]
Registro en:
Grasas Y Aceites. , v. 59, n. 2, p. 132 - 138, 2008.
173495
10.3989/gya.2008.v59.i2.501
2-s2.0-54249114132
Autor
Oro T.
Ogliari P.J.
De Mello Castanho Amboni R.D.
Barrera-Arellano D.
Block J.M.
Institución
Resumen
In the present work, the quality changes of pecan nuts stored in nylon-polyethylene plastic film under vacuum and in polypropylene plastic recipients at ambient temperature for 150 days were evaluated. The nutritional composition, fatty acid composition and tocopherol content of the pecan nuts reveal interesting nutritional characteristics and an oil with high contents of mono-unsaturated fatty acids and y-tocopherol. During storage, moisture content did not suffer significant changes, but a gradual and significant darkening of the surface of the nuts occurred. The changes in acid value, peroxide value and specific extinction of the extracted oil were significant. The microbiological quality was excellent and the presence of Salmonella sp. was not detected. 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