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

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.