AUTOXIDATION OF PACKED ROASTED ALMONDS AS AFFECTED BY TWO PACKAGING FILMS

Peeled and unpeeled almonds of Romana and Pizzuta varieties of almonds were roasted and packed under vacuum conditions, using two films having different barrier effects against O₂. The almonds were stored for eight months at room temperature in the dark and, at regular intervals, were analyzed to study the progress in lipid oxidation. Results showed that almond oxidation strongly depended on packaging: the film with the highest barrier effect against O₂ was able to better preserve almonds. With reference to Romana almonds, peeled almonds were slightly more oxidized than unpeeled almonds especially in the last phase of the storage. In the case of Pizzuta almonds, the difference between peeled and unpeeled nuts was more evident. The results of chemical and instrumental analyses were confirmed by the judgements of the panel test, pointing out a more positive evaluation for the Romana variety of almonds.