Sensory analysis of raw and toasted pecan nuts

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 noticed for pecan nuts toasted for 5 min in the air fryer, followed by roasting for 5 min in an electric oven. However, all samples showed a satisfactory acceptability index above 70%.