Effects of oil roasting temperature and time on the quality of two Macadamia integrifolia cultivarsExport / Share Share this record       Export this recordPlumX View Altmetrics View AltmetricsMason, R. L., Bowden, R. P. and Nottingham, S. M. (1995) Effects of oil roasting temperature and time on the quality of two Macadamia integrifolia cultivars. Journal of the Science of Food and Agriculture, 68 (4). pp. 471-475. ISSN 0022-5142 Full text not currently attached. Access may be available via the Publisher's website or OpenAccess link. Article Link: https://doi.org/10.1002/jsfa.2740680411 AbstractThe effects of oil roasting temperature and time on the quality of kernels from two Macadamia integrifolia cultivars, were determined. A high quality product was obtained by roasting at 115°C for 19–35 min, 125°C for 10–14 min or 135°C for 4 min. There was a significant deterioration in the quality of nuts from all roasting treatments when stored for 6 months at ambient temperature in lacquered cans at a pressure of −85 kPa. Further deterioration had occurred after 12 months storage.
Repository Staff Only: item control page |
|
|
| Login | DPI Staff queries on depositing or searching to era.daf.qld.gov.au | |
Export / Share
Export / Share