אסיף מאגר המחקר החקלאי

Optimal salting of macadamia (Macadamia integrifolia) nuts

Year:

1989

Source of publication :

Authors :

Volume :

46

Co-Authors:

Basker, D., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Kadman, A., Department of Subtropical Horticulture, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel

Facilitators :

Link :

Abstract:

Roasted macadamia (Macadamia integrifolia Storey) nuts were salted at various levels up to 19 g kg−1 and presented to a taste panel. The results showed that the assessors could be divided into 'salt dislikers', to whom perceived quality decreased linearly with increase in salt content, and 'salt likers', to whom perceived quality increased as the salt content increased. It follows that the nuts can be produced to suit these two market segments separately, or else a single lightly salted compromise product can be offered to both groups. Copyright © 1989 John Wiley & Sons, Ltd

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