Pecan Texture as affected by moisture content before freezing and thawing rate

摘要

The texture of pecans was determined as affected by initial moisture content before freezing (3 vs 5/100), thawing rate (1X, 1.2X, 2.7X, 5.6X), and multiple freeze/thaw cycles (0, 1X, 3X, 6X, 9X, 12X). Texture was determined by instrumental Texture Profile Analysis (TPA) and sensory evaluation. Initial moisture content before freezing had a significant effect on all of the sensory evaluation parameters (hardness, fracturability, cohesiveness, and denseness) and most of the instrumental TPA texture parameters (hardness, fracturability, springiness, resilience, and chewiness).