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ALTERATION OF PECAN KERNEL COLOR
Author(s) -
KAYS S. J.,
WILSON D. M.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12650.x
Subject(s) - citric acid , pigment , chemistry , phosphoric acid , flavor , kernel (algebra) , color difference , ammonia , lightness , taste , degree (music) , food science , mathematics , biochemistry , organic chemistry , physics , artificial intelligence , optics , computer science , pure mathematics , enhanced data rates for gsm evolution , acoustics
A study was undertaken to isolate and identify the major pigment molecule of pecan. During the isolation process, the dependence of pH on the visual expression of one or more of the major groups of pigments was noted. Based on these observations, a study was undertaken to test the feasibility of enhancing the color of dark pecans, which are otherwise of high quality, thus increasing their market value. Results indicate acidification of pecan kernels with dilute acid solutions significantly lightens kernel color. Phosphoric acid proved the most effective color lightener without detectable effect on flavor. Treatment of pecans with dilute solutions of citric acid enhanced the color rating but affected taste. Treatment with dilute solutions of HCl resulted in some lightening of the kernels but response was variable. The degree of alternation of pecan kernel color by ammonia and SO 2 gases was in part dependent upon the degree of hydration of the kernels. SO 2 decreased the degree of darkness of both kernels of normal coloration and kernels that had been damaged previously by ammonia vapors.