Impact of almond form and moisture content on texture attributes and acceptability

The objectives of this study were to measure sensory texture attributes of 5 types of almonds (blanched slivered, natural sliced, whole blanched, whole dry roasted, and natural whole) conditioned at 4 different moisture levels, to measure liking of a subset of these products, and to compare the sensory texture measurements with consumer liking ratings. Thirteen panelists trained to evaluate almond texture rated the texture attributes of the 20 almond samples. A panel of 113 almond consumers rated their liking of a subset of 8 of these almonds. Compared with the whole almonds, sliced and slivered almonds had less hardness, less crunchiness, less cohesiveness, less tooth packing, and required fewer chews and swallows to consume. Compared with slivered almonds, sliced almonds were more powdery, had more surface roughness, more loose particles, and were crisper. Compared with slivered almonds, sliced almonds were less hard, broke into fewer pieces, had less moistness and cohesiveness of mass, less fatty film, and required fewer chews and fewer swallows to consume. Dry roasted almonds were generally harder, more crisp, more crunchy, and produced more loose particles than natural almonds, which were, in turn, more hard, crisp, and crunchy than blanched almonds. As moisture content increased, moistness of mass and cohesiveness of mass increased. Crispness, number of pieces, hardness, crunchiness, persistence of crunch, and particulate mass decreased with increasing moisture content. Consumer texture liking ratings were highly positively correlated with the attributes crispness, crunchiness, and persistence of crunch.In addition to roasting and blanching, water content of almonds is important for key texture properties. Almond producers can use this information to provide customers with almonds having texture properties important to consumers.