| Abstrakt: |
This study aimed to study the effect of antioxidants, storage temperature, packaging materials and storage period in medium shelled walnut kernels (Hamdan) variety. Walnut kernels were subjected to mechanical drying (40 °C), standardised and treated with antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoulene (BHT) in combination at concentration (0.15% w/v) each. The experimental kernel samples were stored at ambient (19 ± 2 °C) and refrigerated conditions (4 °C ± 1) in packaging materials, viz. laminates and high density polyethylene (HDPE) with and without vacuum for a period of 9 months. During the entire storage period, the kernel samples were analysed for iodine value (mg/100 g), peroxide value (meq/kg), free fatty acid (%) and colour values. Antioxidant-treated samples proved significantly superior by exhibiting maximum iodine value (182.43 to 168.20 mg/100 g), minimum free fatty acid (0.82 to 1.30%) and peroxide value (1.29 to 2.22 meq/kg) compared to untreated kernels. Decrease in L* value, b* value, hue angle and increase in a* value of kernels was observed during storage. Walnut kernels stored at 4 °C in vacuum laminates were more acceptable with respect to the chemical properties measured compared to other packaging materials. [ABSTRACT FROM AUTHOR] |
Full text from SpringerLink