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Sensory and Objective Measures of Quality of Early Harvested and Traditionally Harvested Pecans
Author(s) -
RESURRECCION A. V. A.,
HEATON E. K.
Publication year - 1987
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.1365-2621.1987.tb14270.x
Subject(s) - food science , mathematics , quality (philosophy) , colored , sensory system , agricultural engineering , chemistry , engineering , biology , materials science , physics , composite material , quantum mechanics , neuroscience
Early harvesting and controlled drying of pecans provides a light colored, bright, uniform kernel, with increased storage stability. This study compares sensory and objective measures of quality in Early Harvest (EH) and Traditionally harvested (TH) pecans. Samples of EH and TH pecans were evaluated on eight quality attributes and purchase intention by a sensory laboratory panel, and for color and appearance by a consumer panel. Objective measures included color, puncture and shear force for texture, size (number/lb), moisture and total fat content of both nuts. Differences found between EH and TH nuts for all measures support recommended early harvest practices.