Inducing biochemical changes to simulate after roast darkening in macadamia kernel.
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]
|Collections||ANU Research Publications|
|Source:||Australian Journal of Experimental Agriculture|
|01_Albertson_Inducing_biochemical_changes_2005.pdf||301.28 kB||Adobe PDF||Request a copy|
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