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首页> 外文期刊>Cashew >EFFECT OF DIRECT STEAM ROASTING ON ORGANOLEPTIC PROPERTIES OF CASHEW KERNELS
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EFFECT OF DIRECT STEAM ROASTING ON ORGANOLEPTIC PROPERTIES OF CASHEW KERNELS

机译：直接蒸汽焙烧对CASHEW核的有机脂性质的影响

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摘要

India is the largest cashew producer, processor, exporter and second largest consumer in the world. A study was undertaken to evaluate the organoleptic properties of cashew kernels obtained from direct steam roasting method. In all nine treatments with various combinations of direct steam pressure (15,20, & 20 PSI) and time of exposure (10,15 & 20 minutes) were selected. A panel of eleven judges ranked these nine samples. The results obtained were analyzed statistically by Kruskal-Wallies test. The study revealed that among treatments, colour and texture varied significantly. The treatment T8 (20 PSI-15 minutes) was on par with treatment T5 (15 PSI-15 minutes) with ranks 3.66 and 3.78 respectively. It was followed by treatments T4 (15 PSI-15 minutes) and T7 (20 PSI-10 minutes) 4.55 and 4.89 respectively. Overall, treatment T8 was found to be most suitable during organoleptic evaluation.
机译：印度是世界上最大的腰果生产国，加工商，出口国和第二大消费者。进行了一项研究，以评估通过直接蒸汽焙烧方法获得的腰果仁的感官特性。在所有九种处理方法中，均选择了直接蒸汽压力（15,20和20 PSI）和暴露时间（10,15和20分钟）的各种组合。由11名法官组成的小组对这9个样本进行了排名。通过Kruskal-Wallies检验对获得的结果进行统计分析。该研究表明，在处理之间，颜色和质地差异很大。处理T8（20 PSI-15分钟）与处理T5（15 PSI-15分钟）分别处于等级3.66和3.78。随后分别进行处理T4（15 PSI-15分钟）和T7（20 PSI-10分钟）4.55和4.89。总体而言，在感官评估期间，发现治疗T8最合适。

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