Human Health and Nutritional Value of Walnut and Evaluation of its Sensory, Peroxidase and Acid

Authors

  • Pari H. Sharef Mahmud1, Haider M. Hamza2

DOI:

https://doi.org/10.37506/mlu.v20i2.1163

Keywords:

Sensory evaluation, walnut, Juglansregia L., storage temperature appearance of kernel, Peroxidase value a, Fungal cell

Abstract

Sensory evolution of walnut fruit sere testes by groups of assessors some lecturer in my department whom
they have perfectly experience of this purpose. Acid value and Peroxidase value are tested to illustrate change
in oiliness and changing in the taste, flavor, odor,texture and kernel color and to notice the differences among
two storage condition in two different temperature (4°C, 25°C), in zero time after 18months of storage visual
properties of kernel walnuts there were some properties evaluated in walnut (appearance of kernel, to assess
its flavor, bitterness, astringency, texture, crispness and oiliness. Visual appearance of Kernel of walnuts
was evaluated similarly by both groups of assessors. However, each group of assessors had quite different
perceptions for tasting internal traits of the kernels. In the present study useful data of sensory characteristics
of walnut fruits were obtained.

Author Biography

Pari H. Sharef Mahmud1, Haider M. Hamza2

1Assist. Lecturer, Department of Food Science & Quality Control College of Agriculture, University of Sulaimani,
Kurdistan Region, Iraq, 2Assist. Prof., Department of Biology, College of Science, University of Sulaimania

Published

2020-05-22

How to Cite

Pari H. Sharef Mahmud1, Haider M. Hamza2. (2020). Human Health and Nutritional Value of Walnut and Evaluation of its Sensory, Peroxidase and Acid. Medico Legal Update, 20(2), 525-530. https://doi.org/10.37506/mlu.v20i2.1163