Estabilidade sensorial e aceitação de noz macadâmia submetida a secagem com microondas

Abstract

The present work aimed at evaluating the overall sensory impact of the microwave assisted hot air drying on the kernels of macadamia as compared to the conventional method of drying, and studying the overall acceptance of the product. A number of discriminative tests were accomplished at every thirty days as well as one acceptance test at every ninety days, starting from the product drying, by using seven kernel samples of the macadamia nuts dried by the microwave and one kernel sample of the conventionally dried. The tests were carried out along the six-month storage period. The study of the sensory stability allowed to verify that the samples obtained from the microwave assisted hot air drying process did not show any significant difference under overall terms, during the considered period.