Abstract:Nuts are nutritious and well-accepted by the general population, which has increased their consumption. This study analyzed the sensorial characteristics of raw and toasted pecan nuts. In the pre-preparation, the nuts were toasted in an electric oven and air fryer at 180 ºC for 5 and 10 min, stirring every 2.5 min. Sensory analysis was performed using an affective acceptability test using a 9-point hedonic scale, evaluating appearance, odor, texture, and flavor attributes. A higher acceptability average was no… Show more
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