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Abstract:
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The changes occuring to cashew
kernels during storage at two humidity
levels - 80% to 20% with respect
to organoleptic characteristics,
protein content, carbohydrate content,
oil content, iodine and peroxide
values were studied. From the
present study it is concluded that
organoleptic characteristics of
cashew kernels deteriorates with increase
in humidity. Decrease in protein
and carbohydrate content of
stored cashew kernel is dependent
on humidity. Humidity increased
oxidative rancidification. |