<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0871-018X</journal-id>
<journal-title><![CDATA[Revista de Ciências Agrárias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. de Ciências Agrárias]]></abbrev-journal-title>
<issn>0871-018X</issn>
<publisher>
<publisher-name><![CDATA[Sociedade de Ciências Agrárias de Portugal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0871-018X2020000600101</article-id>
<article-id pub-id-type="doi">10.19084/rca.19695</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Efeito da torra e temperatura de conservação nas características físico-químicas e sensoriais de miolo de amêndoa da variedade tradicional Duro Italiano]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of roasting and storage temperature in physicochemical and sensory properties of almond kernel of a traditional variety Duro Italiano]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodrigues]]></surname>
<given-names><![CDATA[Nuno]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Antunes]]></surname>
<given-names><![CDATA[Rogério]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[Catarina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodrigues]]></surname>
<given-names><![CDATA[Sandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Podence]]></surname>
<given-names><![CDATA[Morgane]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pereira]]></surname>
<given-names><![CDATA[José Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramalhosa*]]></surname>
<given-names><![CDATA[Elsa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico de Bragança Centro de Investigação de Montanha ESA]]></institution>
<addr-line><![CDATA[Bragança ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>43</volume>
<numero>spe2</numero>
<fpage>101</fpage>
<lpage>110</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S0871-018X2020000600101&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S0871-018X2020000600101&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S0871-018X2020000600101&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo No presente trabalho estudou-se o efeito da torra e do tempo de conservação de amêndoas de uma variedade tradicional Portuguesa, a Duro Italiano. Para isso, foram constituídos seis lotes de miolo de amêndoa, em que três deles foram sujeitos a torra, enquanto os restantes não foram sujeitos a qualquer tratamento. Posteriormente, metade das amostras foram armazenadas à temperatura ambiente e expostas à luz, enquanto a outra metade foi colocada a 50 ºC. Ao longo de quatro semanas, avaliaram-se diversos parâmetros físico-químicos e sensoriais. Não se observaram grandes alterações na aw, tanto nas amêndoas cruas como nas torradas, quando armazenadas à temperatura ambiente, com valores médios de 0,47, enquanto nas amêndoas colocadas a 50 ºC, verificou-se um valor inferior (0,21). Na cor exterior do miolo registaram-se alterações significativas em alguns parâmetros, tendencia não observada no interior do miolo. A avaliação sensorial mostrou existir uma diminuição da dureza ao longo do armazenamento, e aparecimento de ranço ligeiro ao fim de quatro semanas, no miolo cru e no torrado, quando colocados a 50 ºC. Os resultados indicam que o miolo desta variedade tradicional, mesmo quando colocado em condições adversas de conservação, mantém-se em condições de ser consumido.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Prunus dulcis]]></kwd>
<kwd lng="pt"><![CDATA[torra]]></kwd>
<kwd lng="pt"><![CDATA[caracterização físico-química]]></kwd>
<kwd lng="pt"><![CDATA[avaliação sensorial]]></kwd>
<kwd lng="en"><![CDATA[Prunus dulcis]]></kwd>
<kwd lng="en"><![CDATA[roasting]]></kwd>
<kwd lng="en"><![CDATA[physicochemical characterization]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
</kwd-group>
</article-meta>
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