Nuts as raw material for confectionary industry
2017
Eliseeva, L. | Yurina, O. | Hovhannisyan, N.
The aim of this paper was to explore chemical and sensory stability of walnuts during their storage. We determined fatty acids composition, as well as chemical indicators of lipid oxidative stability (peroxide and thiobarbituric values and conjugated dienes) during accelerated storage of walnuts. Besides this, a thorough descriptive analysis was performed. The accelerated storage of walnuts was shown to cause the significant changes in sensory characteristics of walnuts, as well as the significant increase of peroxide and thiobarbituric values and contents of conjugated dienes.
显示更多 [+] 显示较少 [-]