Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis

Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different packages (atmosphere, vacuum, and oxygen scavenger), at three different conditions temperatures (20, 35, and 50˚C) during 12 weeks’ storage. Results...

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Bibliographic Details
Published in:Food science & nutrition 2019-08, Vol.7 (8), p.2684-2691
Main Authors: Habibi Najafi, Mohammad B., Leufven, Anders, Edalatian Dovom, Mohammad Reza, Sedaghat, Naser, Pourfarzad, Amir
Format: Article
Language:English
Subjects:
Flavor
Food processing industry
Hardness
Lipids
Moisture content
Nuts
Original Research
Packaging
Pistachio nuts
principal component analysis
Principal components analysis
Quality
Researchers
sensory and hardness
Sensory evaluation
Sensory perception
Sensory properties
storage time
Temperature effects
Texture
Vacuum
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Summary:Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different packages (atmosphere, vacuum, and oxygen scavenger), at three different conditions temperatures (20, 35, and 50˚C) during 12 weeks’ storage. Results showed that the effect of temperature, storage time, and interaction effects of packaging and temperature, and packaging and storage time, and packaging and temperature and stoarge time on instrumental hardness were significant (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.1124