Sensory analysis of raw and toasted pecan nuts

Nuts are nutritious and well-accepted by the general population, which has increased their consumption. This study analyzed sensorial characteristics of raw toasted pecan nuts. In pre-preparation, nuts were in an electric oven air fryer at 180 ºC for 5 10 min, stirring every 2.5 min. Sensory analysis was performed using affective acceptability test a 9-point hedonic scale, evaluating appearance, odor, texture, flavor attributes. A higher average noticed min fryer, followed roasting oven. However, all samples showed satisfactory index above 70%.