Assessing the shelf stability of raw and dry-medium roasted almonds by chemical, instrumental, and sensory means
Parrish, Daniel Ramon
MetadataShow full item record
Almond rancidity and textural changes, attributable to poor storage conditions and/or lengthy storage periods, result in consumer rejection. Optimal storage conditions and indicators of consumer rejection are unknown. The effects of packaging, storage T, relative humidity (RH), and time on roasted and raw almond quality were investigated over 16 and 24 mo, respectively. Roasted samples were stored in sealed high barrier (n = 4, initial O2 level < 0.5%) or sealed polypropylene bags (n = 7, initial O2 level < 0.5%) at 15, 25, or 35 °C and 50 or 65% RH, and at 4 °C with no RH control. Raw samples were held in unlined cartons (n = 7) or sealed polypropylene bags (n = 7, initial O2 level < 0.5%) under identical conditions. The impact of the selected packaging and storage conditions on almond quality was assessed using established methodologies to evaluate chemical, instrumental and sensory quality changes over time.