ISHS Acta Horticulturae 194: International Symposium on Fruit & Vegetables for Processing
SENSORY DETERMINATION OF OPTIMAL ROASTING CONDITIONS FOR MACADAMIA NUTS (VAR, BEAUMONT) |
| Authors: | D. Basker, A. Kadman |
| Abstract:
From taste panel assessment of "Beaumont" macadamia nuts roasted in-shell under various temperature and time conditions, it was concluded that optimum sensory quality was obtained by roasting at about 102°C for 70 to 75 minutes. In-shell nut diameter does not contribute to the variation in sensory quality of the roasted nuts. | |
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