Impacto da secagem com microondas sobre o perfil sensorial de amêndoas de noz macadâmia
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Data
2007-09
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Resumo
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.
Keywords: microwave dryer; sensory attributes; quantitative descriptive analysis.
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Secador a microondas, Análise descritiva quantitativa, Atributos sensoriais, Microwave dryer, Sensory attributes, Quantitative descriptive analysis
Citação
SILVA, Flávio Alves da; MAXIMO, Guilherme José ; MARSAIOLI JR., Antonio ; SILVA, Maria Aparecida Azevedo Pereira da. Impacto da secagem com microondas sobre o perfil sensorial de amêndoas de noz macadâmia. Ciência e Tecnologia de Alimentos, Campinas v. 27, n. 3, p. 553-561, jul./set. 2007.