Resumo

RODRIGUES, Nuno et al. Effect of roasting and storage temperature in physicochemical and sensory properties of almond kernel of a traditional variety Duro Italiano. Rev. de Ciências Agrárias [online]. 2020, vol.43, n.spe2, pp.101-110.  Epub 01-Dez-2020. ISSN 0871-018X.  https://doi.org/10.19084/rca.19695.

In the present work, the effect of roasting and the preservation time of almonds of a traditional Portuguese variety, Duro Italiano, was studied. For this, six batches of almond kernels were formed, in which three of them were roasted, while the rest were not subjected to any treatment. Subsequently, half of the samples were stored at room temperature and exposed to light, while the other half was placed at 50 ºC. Over four weeks, various physicochemical and sensory parameters were evaluated. There were no significant changes in aw, both in raw and roasted almonds, when stored at room temperature, with average values of 0.47, while in almonds placed at 50 ºC, a lower value was found (0.21). The colour of the exterior kernel presented some significant changes, which were less visible in the interior of the kernel. Sensory evaluation showed a slight decrease in hardness along storage, and at the level of defects, the appearance of slight rancidity after four weeks, in raw and roasted kernels, both placed at 50 ºC, was detected. The results indicate that the kernels of this traditional variety, even when placed under adverse conditions of conservation, remain in conditions to be consumed.

Palavras-chave : Prunus dulcis; roasting; physicochemical characterization; sensory evaluation.

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