Storage Stability of Dried Macadamia Nut in Different Packaging Materials
C. Borompichaichartkul, P. Maneechot, P. Homkajon and P. Tongplod
Book of Abstracts, Asia-Pacific Symposium on Assuring Quality and Safety of Agri-Foods, August 4-6, 2008, Radisson Hotel, Bangkok, Thailand.
2008
บทคัดย่อ
Storage Stability of Dried Macadamia Nut in Different Packaging Materials
Macadamia nut is a subtropical tree originating from Australia. The kernels are rich in monounsaturated fatty acids and may reduce serum cholesterol when included in the diets. It can be assumed that this is due to a particularly high oleic acid content of the nut oil. Processing methods and storage condition (temperature, humidity and packaging materials) can have a major impact on changes in quality of macadamia nut. This research was aimed to determined suitable storage condition (packaging materials and humidity) at ambient temperature to maintain superior quality of the nut. The research was conducted at 27 - 30°C, 11 – 92 % RH with two types of packaging materials namely aluminuimlaminatedfoil (OPP/AL/PE/LLDPE) and Linear Low Density Polyethylene (LLDPE) under atmospheric pressure. The results showed that the qualities of dried macadamia nut in both packaging materials were dependent on humidity. At relative humidity less than 40%, qualities of dried nut was slowly changed. However, at above 40 %RH, the qualities of the dried nut in LLDPE bag were markedly changed in term of equilibrium moisture content, water activity, colour and gigher peroxide value when compare to dried macadamia nut in OPP/AL/PE/LLDPE bag. Reducing sugar that remained in dried nut from LLDPE bag was significantly less than the dried nut in OPP/AL/PE/LLDPE bag.