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Optimal salting of macadamia ( Macadamia integrifolia ) nuts
Author(s) -
Basker Dov,
Kadman Am
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740460210
Subject(s) - macadamia nut , food science , salting , salt (chemistry) , chemistry , horticulture , biology
Roasted macadamia ( Macadamia integrifolia Storey) nuts were salted at various levels up to 19 g kg −1 and presented to a taste panel. The results showed that the assessors could be divided into 'salt dislikers', to whom perceived quality decreased linearly with increase in salt content, and 'salt likers', to whom perceived quality increased as the salt content increased. It follows that the nuts can be produced to suit these two market segments separately, or else a single lightly salted compromise product can be offered to both groups.