Abstract
Evaluate texture in relation to the hardness, fracturability, cohesiveness, elasticity and chewiness parameters of Brazil nut kernels stored in different packagings over time of 240 days. The experimental compression tests were conducted in 15 kernels for each treatment using a texturometer equipped with a load cell of 25 kg. The following parameters were used: pre-test speed: 2.0 mm s-1; test speed: 0.50 mm s-1 and post-test speed: 0.50 mm s-1; 10% compression and rest period of 2 s between the two cycles; initial load of 7 g; and data acquisition rate of 10 points per second. The data were subjected to analysis of variance (ANOVA), followed by the Scott-Knott test at 5% significance level, using R software. Storage time interfered in the moisture content, leading to the highest value initially, 4.03% w.b., and lowest value at 120 days, with an average of 2.705% w.b. The hardness values of the kernels stored in the polypropylene packaging remained the same throughout storage. The different packagings and storage times had no influence on the fracturability parameter. Polypropylene and vacuum packaging did not influence the elasticity of kernels throughout storage. Cohesiveness and chewiness showed differences between the packagings and between the storage periods.
Keywords:
food; Brazil nut; quality; texture
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