- Title
- Opalescence in Australian-grown pecan kernels : Occurrence and causes
- Creator
- Wakeling, Lara; Mason, Richard; D'Arcy, Bruce; Caffin, Nola
- Date
- 2002
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/34223
- Identifier
- vital:916
- Identifier
-
https://doi.org/10.1111/j.1365-2621.2002.tb08831.x
- Identifier
- ISSN:0022-1147
- Abstract
- Opalescence is an unattractive browning of the interior of the pecan kernel compared to the white interior of normal kernels. The discoloration is due to the presence of free oil, resulting from decompartmentalization in the endosperm of opalescent pecans. Using a subjective scoring system, approximately 70% of Australian-grown pecan kernels tested were found to exhibit opalescence to some degree. Evaluation of kernels for opalescence during the harvesting-processing chain showed that opalescence first becomes evident in kernels after mechanical cracking. Opalescent kernels were found to have lower levels of calcium and higher amounts of oil compared to nonopalescent kernels. Differential scanning calorimetry showed that kernels do not freeze at -18°C.
- Publisher
- Wiley-Blackwell Publishing, Inc.
- Relation
- Journal of Food Science Vol. 67, no. 8 (2002), p. 2873-2880
- Rights
- Copyright Wiley-Blackwell Publishing, Inc.
- Rights
- This metadata is freely available under a CCO license
- Subject
- 0908 Food Sciences; Australia; Calcium; Composition; Opalescence; Quality
- Reviewed
- Hits: 1454
- Visitors: 1389
- Downloads: 0
| Thumbnail | File | Description | Size | Format |
|---|