Effect of different packaging conditions on storage of roasted and salted cashew nut

Roasted and salted cashew nuts (Anacardium occidentale) were stared for 360 days at 30 degrees C and 80% relative humidity in 200 g pouches. Three fle xible packaging materials were used, polypropylene/polyethylene (PP/PE); me tallized polyethylene teraphthalate/polyethylene (PETmet/PE); polyethylene terephthalate/aluminum foil/low density polyethylene (PET/Al/LDPE). Control samples, packaged in PET/Al/LDPE with N-2, were maintained at -18 degrees C. The stability of nuts was periodically evaluated by texture tests, moist ure content, hexanal content and sensory acceptability. Tocopherol content, acid and peroxide values were measured in the lipid fraction. Acid value, tocopherol and hexanal contents were nearly constant. Moisture content incr eased for all materials, except for nuts packaged in PET/A1/LDPE. Differenc es were observed in texture tests, mainly in nuts with higher moisture cont ent. Peroxide value did not have a good response. Shelf life based on signi ficant decrease in sensory acceptability for nuts, was 210 days for PP/PE p ackaging and 310 days for PETmet/PE packaging. Significant decrease was not observed in sensory acceptability of nuts packaged in PET/A1/LDPE in 360 d ays of storage.