Relationship between water activity and texture of roasted and salted cashew kernel

Authors
Lima, JR Campos, SDS Goncalves, LAG
Citation
Jr. Lima et al., Relationship between water activity and texture of roasted and salted cashew kernel, J FD SCI M, 37(5), 2000, pp. 512-513
Citations number
5
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
37
Issue
5
Year of publication
2000
Pages
512 - 513
Database
ISI
SICI code
0022-1155(200009/10)37:5<512:RBWAAT>2.0.ZU;2-T
Abstract
Textural tests were carried out in roasted and salted cashew kernel to dete rmine the relationship between water activity and texture. Moisture sorptio n isotherm was obtained. Textural tests suggested that as water activity in creased. more energy was absorbed during tests, until a maximum point. From this maximum point to higher water activities, the energy decreased.