Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 8/16/2009
Publication Date: 8/16/2009
Citation: Davis, J.P., Price, K.M., Smyth, D., Drake, M.A., Sanders, T.H. 2009. Roast Effects on Mechnical and Sensory Texture Attributes of Peantus, Almonds, Hazelnuts and Cashews. American Chemical Society Abstracts. Washington, DC August 17-20, 2009.
Technical Abstract: Two instrumental methods were developed to quantify mechanical properties of peanuts, almonds, hazelnuts and cashews that potentially related to sensory texture attributes after thermal processing. The first method involved individual compression testing of multiple separate oilseeds, whereas the second test utilized a Kramer shear cell (KSC) for simultaneous compression testing of multiple oilseeds within a treatment. Average peak force of compression for KSC testing followed the relative order almonds>hazelnuts>peanut>cashew. For a given oilseed, peak force of compression for both tests generally decreased for darker roasted oilseeds. Good correlations were observed among peak force values, oilseed color, moisture contents and oil contents. Coefficients of variation for the KSC test were lower than that observed for the standard compression test; however individual peak force values are important in assessing potential for overly “hard” material as perceived by the consumer. Both tests are discussed in terms of accompanying sensory texture and chemical data.