Reduced lipid pecans: Chemical alterations and implications for quality maintenance during storage

Journal of the American Society for Horticultural Science

Volumn 124, Issue 4, 1999, Pages 389-398

  Kanamangala, Ravindranath V ^a   Maness, Niels O ^a   Smith, Michael W ^a   Brusewitz, Gerald H ^a   Knight, Sue ^a   Chinta, Bhaggi ^a  

^a OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Carya illinoinensis; Hexanal; Lipid class; Rancidity; Sensory; Shelf life; Supercritical carbon dioxide extraction

Indexed keywords

CARYA ILLINOINENSIS;

EID: 0033058194     PISSN: 00031062     EISSN: None     Source Type: Journal    
DOI: 10.21273/jashs.124.4.389     Document Type: Article

References (26)

1. Adnan, M., C.J. Argoudelis, E. Rodda, and J. Tobias. 1981. Lipid oxidative stability of reconstituted partially defatted peanuts. Peanut Sci. 8:13-15.
2. Divino, G.L., P.E. Koehler, and C.C. Akoh. 1996. Enzymatic and autoxidation of defatted peanuts. J. Food Sci. 61:112-115.
3. Dull, G.G. and S.J. Kays. 1988. Quality and mechanical stability of pecan kernels with different packaging protocols. J. Food Sci. 53:565-567.
4. Dunford, N.T. and F. Temelli. 1995. Extraction of phospholipids from canola with supercritical carbon dioxide and ethanol. J. Amer. Lipid Chem.Soc. 72:1009-1015.
5. Erickson, M.C. 1993. Contribution of phospholipids to headspace volatiles during storage of pecans. J. Food Qual. 16:13-24.
6. Erickson, M.C., C.R. Santerre, and M.E. Malingre. 1994. Oxidative stability in raw and roasted pecans: Chemical, physical and sensory measurements. J. Food Sci. 59:1234-1238.
7. Forbus, Jr., W.R and S.D. Senter. 1976. Conditioning pecans with steam to improve shelling efficiency and storage stability. J. Food Sci. 41:794-798.
8. 2 extraction of lipid bearing materials and characterization of the products. J. Amer. Lipid Chem. Soc. 61:223-228.
9. Heaton, E.K. and A.L. Shewfelt. 1976. Pecan quality: Effect of light exposure on kernel color and flavor. Lebensm. Wiss.u. Technol. 9:201-206.
10. Hofland, C., Z. Vickers, and C.W. Fritsch. 1995. Sunflower kernel shelf life study: Effects of temperature, package, and roasting lipid on storage flavor. Annu. Mtg. Inst. Food Technol., Anaheim, Calif., 3-7 June.
11. Kaluzny, M.A., L.A. Duncan, M.V. Merritt, and D.E. Epps. 1985. Rapid separation of lipid classes in high yield and purity using bonded phase columns. J. Lipid Res. 26:135-140.
12. Kays, S.J. 1982. Storage of pecan kernels under wholesale and retail conditions, p. 367-382. In: D.G. Richardson and M. Meheriuk (eds.). Controlled atmosphere for storage and transport of perishable agricultural commodities, Timber Press, Beaverton, Ore.
13. Luce, G.T. 1967. Acetylated monoacylglycerols as coatings for selected foods. Food Technol. 21:48-49, 52, 54.
14. Maness, N.O., D. Chrz, T. Pierce, and G.H. Brusewitz. 1995. Quantitative extraction of pecan lipid from small samples using supercritical carbon dioxide. J. Amer. Lipid Chem. Soc. 72:665-669.
15. McGuire, R.G. 1992. Reporting of objective color measurements. HortScience 27:1254-1255.
16. Robertson, J.A., G.W. Chapman, R.L. Wilson, Jr., and R.B. Russell. 1984. Effect of moisture content of lipid type sunflower seeds on fungal growth and seed quality during storage. J. Amer. Lipid Chem. Soc. 61:768-771.
17. Robertson, J.A., R.J. Roberts, and J.W. Chapman, Jr. 1985. Changes in lipid type sunflower seed stored at 20C at three moisture levels. J. Amer. Lipid Chem. Soc. 62:1335-1339.
18. Santerre, C.R. 1994. Pecan composition, p. 98-110. In: C.R. Santerre (ed.). Pecan technology. Chapman and Hall, New York.
19. Senter, S.D. and W.R. Forbus, Jr. 1979. Effects of acetylated monoacylglycerol coatings on pecan kernel shelf life. J. Food Sci. 44:1752-1755.
20. Senter, S.D., W.R. Forbus, Jr., S.O. Nelson, R.L. Wilson, Jr., and R.J. Horvat. 1984. Effects of dielectric and steam heating treatments of the storage stability of pecan kernels. J. Food Sci. 49:893-895.
21. Senter, S.D. and R.J. Horvat. 1976. Lipids of pecan nutmeats. J. Food Sci. 41:1201-1203.
22. Shea, R. 1965. New edible protective coatings keep nuts fresh. Food Processing 26:148-150.
23. Simms, K.A. 1994. Mechanization of post-harvest pecan processing, p. 68-86. In: C.R. Santerre (ed.). Pecan technology, Chapman and Hall, New York.
24. Snedecor, G.W. and W.G. Cochran. 1967. Statistical methods. 6th ed. Iowa State Univ. Press, Ames.
25. Woodroof, J.G. 1983. Peanut butter, p. 181-227. In: J. Woodroof (ed.). Peanut production, processing, products. 3rd ed. AVI Publishing, Westport, Conn.
26. Worley, R.E. 1994. Pecan physiology and composition, p. 39-48. In: C.R. Santerre (ed.). Pecan technology. Chapman and Hall, New York,.