Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

Abstract

The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associated with covering chloride polyvinyl (PVC), plastic pot of polyethylene terephthalate (PET), plastic packaging polyethylene (POL) and without coating polystyrene trays (CON). All packages were stored for 225 days, evaluating every 45 days the moisture content of the flour as well as extracting their oil by the cold method for characterization on the following indexes: acidity, saponification, iodine, peroxide and refraction. There was slight and gradual increase in the moisture content from the 45 th to the 225 th day, especially for products packaged in PVC and without coating polystyrene trays (CON). The oil saponification indexes showed gradual decrease during storage, especially in flour without packaging (CON). There was a gradual increase in the iodine index until the 135 th day, followed by decay. The acidity and peroxide indexes increased along with the storage time. However packages with lower oxygen and moisture permeability, such as PET and POL, minimized such changes, being therefore the most suitable for long-term storage.

Effect of drying methods on long term storage of hazelnut

“…Peroxide value (PV) is one of parameter adopted by the nut industry to evaluate the storage aptitude of hazelnuts (Ghirardello et al, 2013;Turan, 2017;Koç Güler at al., 2017;Gadani et al, 2017). PV is also an important indicator of walnut oxidative rancidity, as it reflects the degree of lipid oxidation at the primary level .…”

Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized rats

“…The nutritional and sensory quality of a food is related to its chemical, physical and biological factors (microbiological and enzymatic), from its manufacture to its consumption and hence information about the stability and the main characteristics of the raw materials can contribute to increase the use and improve the quality of the product [42]. The preservation of the nutritional and physical characteristics of the flour after processing is one of the goals of the food industries.…”

Relationship between color and physico-chemical properties of cashew apple (Anacardium occidentale L.) at different days of storage

“…116 cashews were taken from a crop located on the outskirts of the Maracaibo city, Zulia, Venezuela. Samples were randomly and systematically taken from the crop in their respective ripening index according to Sindoni et al (2009) and Gadani et al (2017). Samples were transported and analyzed in the Centro de Investigaciones en Química de los Productos Naturales "Gladys León de Pinto", of Universidad del Zulia (L.U.Z.…”

“…Since cashews are perishable fruits, a physico-chemical analysis must be performed once the fruit is harvested, which means between 2 or 3 h after removed from the plant. To prevent any change in the physico-chemical evaluation, samples were selected and washed carefully with a sodium hypochlorite (NaOCl) solution (100 ppm) for 5 min (Gadani et al, 2017). After that, a citric acid solution (C 6 H 8 O 7 ) (1% w/v) was used for 5 min to finish the cleaning in the samples, as Oliveira et al (2020) reported.…”