PROCESSING AND STABILITY OF ROASTED AND SALTED NUTS FROM BRAZIL (Bertholletia excelsa, H.B.K.)

Authors

  • MARIA LUZENIRA DE SOUZA
  • LUCIANO FLÁVIO FROTA DE HOLANDA
  • GERALDO ARRAES MAIA
  • JOSÉ CALS GASPAR JUNIOR
  • RAIMUNDO WILANE DE FIGUEIREDO

DOI:

https://doi.org/10.5380/cep.v5i1.15131

Keywords:

CASTANHA-DO-BRASIL, PROCESSAMENTO, AMÊNDOA DE CASTANHA-DO-BRASIL. BRAZIL NUT - PROCESSING, BERTHOLLETIA EXCELSA, H.B.K.

Abstract

In order to accomplish the present work, the raw material chosen was Brazil nut (Bertholletia excelsa, H.B.K.) "in natura", from Belém, State of Pará, harvested in 1984. Studies were conducted aiming to obtain micro-wave roasted and salted nuts. This product was adequatly stored during 120 days for a shelf life study. It was carried out by chemical, physical-chemical analysis and sensory evaluation, imediately after processing and every 30 days after that, for a period of 120 days. Besides protein and lipids, others components were found in lower contents, presenting variations during the storage period. The sensorial analysis showed high approval at the beginning and at the end the storage period.

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How to Cite

DE SOUZA, M. L., HOLANDA, L. F. F. D., MAIA, G. A., JUNIOR, J. C. G., & FIGUEIREDO, R. W. D. (1987). PROCESSING AND STABILITY OF ROASTED AND SALTED NUTS FROM BRAZIL (Bertholletia excelsa, H.B.K.). Boletim Do Centro De Pesquisa De Processamento De Alimentos, 5(1). https://doi.org/10.5380/cep.v5i1.15131

Issue

Vol. 5 No. 1 (1987)

Section

Artigos

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