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Flavorwise and texturewise pecans are the "Queen of the Edible Nuts. " This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e. , Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some "fine" products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling.
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Table of contents (9 chapters)
Editors and Affiliations
Bibliographic Information
Book Title: Pecan Technology
Editors: Charles R. Santerre
DOI: https://doi.org/10.1007/978-1-4615-2385-7
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Chapman & Hall, Inc. 1994
Hardcover ISBN: 978-0-412-05491-4Published: 31 October 1994
Softcover ISBN: 978-1-4613-6011-7Published: 21 September 2012
eBook ISBN: 978-1-4615-2385-7Published: 06 December 2012
Edition Number: 1
Number of Pages: XIV, 164
Topics: Food Science