Impact of Almond Form and Moisture Content on Texture Attributes and Acceptability

Journal of Food Science

Volumn 79, Issue 7, 2014, Pages

  Vickers, Zata ^a   Peck, Amanda ^a   Labuza, Theodore ^a   Huang, Guangwei ^b  

^a UNIVERSITY OF MINNESOTA   (United States)

^b Almond Board of California   (United States)

Author keywords

Acceptability; Almonds; Descriptive analysis; Moisture content; Sensory texture

Indexed keywords

HIRUNDINIDAE; PRUNUS DULCIS;

WATER;

CHEMISTRY; FOOD HANDLING; HUMAN; PLANT SEED; PROCEDURES; PRUNUS; SENSATION;

FOOD HANDLING; HUMANS; PRUNUS; SEEDS; SENSATION; WATER;

EID: 84904365978     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12509     Document Type: Article

References (16)

1. Civille GV, Lapsley K, Huang G, Yada S, Seltsam J. 2010. Development of an almond lexicon to assess the sensory properties of almond varieties. J Sens Stud 25(1):146-62. doi:10.1111/j.1745-459X.2009.00261.x
2. Gou P, Diaz I, Guerrero L, Valero A, Arnau J, Romero A. 2000. Physico-chemical and sensory property changes in almonds of desmayo largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado. Food Sci Technol Intl 6(1):1-7. doi:10.1177/108201320000600101
3. Guerrero L, Gou P, Arnau J. 1997. Descriptive analysis of toasted almonds: a comparison between expert and semi-trained assessors. J Sens Stud 12(1):39-54. doi:10.1111/j.1745-459X.1997.tb00052.x
4. Hyson DA, Schneeman BO, Davis PA. 2002. Almonds and almond oil have similar effects on plasma lipids and LDL oxidation in healthy men and women. J Nutr 132(4):703-7.
5. Jambazian PR, Haddad E, Rajaram S, Tanzman J, Sabaté J. 2005. Almonds in the diet simultaneously improve plasma alpha-tocopherol concentrations and reduce plasma lipids. J Am Diet Assoc 105(3):449-54.
6. Katz EE, Labuza TP. 1981. Effecty of water activity on the sensory crispness and mechanical deformation of snack food products. J Food Sci 46:403-9.
7. Kennedy J, Wright A. 2008. Storage study of various almond forms. Technical Report Natick/TR-09/011L 1-14.
8. Lewicki P, Marzec A, Kuropatwa M. 2007. Influence of water activity on texture of corn flakes. Acta Agrophys 9(1):79-90.
9. Milbury PE, Chen C, Dolnikowski G, Blumberg J. 2006. Determination of flavonoids and phenolics and their distribution in almonds. J Agric Food Chem 54:5027-33. doi: 10.1021/jf0603937
10. PanelCheck 2014. Available from: http://www.panelcheck.com. Accessed 2014 January 10.
11. Saklar S, Ungan S, Katnas S. 1999. Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment. J Food Sci 64(6):1015-9.
12. Spiller GA, Jenkins DJ, Cragen LN, Gates JE, Bosello O, Berra K, Rudd C, Stevenson M, Superko R. 1992. Effect of a diet high in monounsaturated fat from almonds on plasma cholesterol and lipoproteins. J Am Coll Nutr 11(2):126-30.
13. Spiller GA, Jenkins DA, Bosello O, Gates JE, Cragen LN, Bruce B. 1998. Nuts and plasma lipids: an almond-based diet lowers LDL-C while preserving HDL-C. J Am Coll Nutr 17(3):285-90.
14. Varela P, Chen J, Fiszman S, Povey MJW. 2006. Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structure. J Chemometrics 20(67):311-20. doi:http://dx.doi.org/10.1016/j.foodres.2008.03.009
15. Vickers Z, Bourne MC. 1976a. Crispness: a review. J Food Sci 41(5):1153-7.
16. Vickers Z, Bourne MC. 1976b. A psychoacoustical theory of crispness. J Food Sci 41(5):1158-64.