ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Reducing oil content has produced pecans with extended shelf-life and less calories, but poor texture. Adjusting final moisture content may restore texture of reduced-oil pecans. Texture Profile Analysis (TPA) was performed using an Instron on cylinders taken from full-oil and reduced-oil pecans sprayed with water or with a water-based flavoring, then dried to 15 final moisture contents ranging from 2.43 to 19.85%. Wetting and partial drying increased hardness to 87%, Area 1 to 89%, and fracturability to 79% of the value for full-oil pecans. Springiness and Area 2 were practically fully restored after redrying to 5% MC.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15856.x
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