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Effect of hot water treatment of in‐shell pecans on physicochemical properties and consumer acceptability of roasted pecan kernels

Kharel, Karuna, Prinyawiwatkul, Witoon, Yemmireddy, Veerachandra K., Graham, Charles J., Adhikari, Achyut
International journal of food science & technology 2019 v.54 no.5 pp. 1884-1891
color, consumer acceptance, hot water treatment, hulling, odors, pecans, physicochemical properties, roasting, seeds
The effect of hot water pre‐treatment of in‐shell pecans on physicochemical properties, consumer acceptance and purchase intent of dehulled and roasted kernels was evaluated. In‐shell pecans were first subjected to hot water at 70, 80 and 90 °C for 8.6, 6.6 and 4.6 min respectively and kernels were later dry roasted at 160 °C for 10 min. The physicochemical properties of hot water treated and untreated nuts, before and after roasting were determined. Furthermore, consumer acceptance and purchase intent of the roasted kernels were determined. Hot water treatment, alone and subsequent roasting had minimal effect on pecans’ physicochemical properties. Consumers liked (P < 0.05) the colour and aroma of treated pecans. No effect (P > 0.05) of pre‐treatment was observed on the acceptability of other sensory attributes. Safety claim increased treated pecans’ overall liking; however, it decreased purchase intent. Hot water treatment showed promise as a post‐harvest microbial intervention strategy without affecting the physicochemical properties and consumer acceptability.