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Inducing biochemical changes to simulate after roast darkening in macadamia kernel.

Albertson, P.L.; De Giovanni, C; Cocksedge, R H; Forrester, Robert; Rae, A.L.; Mason, R; McConchie, C.A.


After-roast darkening is a defect in macadamia kernel evident only upon roasting that adversely affects kernel quality. After-roast darkening was artificially induced in 3 cultivars by incubating nut-in-shell of high moisture content (about 22% w/w) at elevated temperatures in either sealed or unsealed polyethylene bags before drying to 1.5% kernel moisture. After oil roasting, darkening was more evident in kernel from nut-in-shell incubated for 24 h in sealed bags at temperatures greater than...[Show more]

CollectionsANU Research Publications
Date published: 2005
Type: Journal article
Source: Australian Journal of Experimental Agriculture
DOI: 10.1071/EA04176


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