Composition, thermophysical analysis and sensory analysis of Colombian fruits. Part 1: Almond (Terminalia Catappa L.)

Fat contents, moisture and ashes contained in almonds produced in the department of Córdoba in Colombia were determined. Also the thermophysical and sensory properties of fresh and toasted almond were studied. The thermophysical properties, such as conductivity, thermal diffusivity, specific heat and density were determined in the fruits according to the bromatological composition of the almond. The fruit seeds were roasted at temperatures of 110 and 140 °C for 30 min and subjected to sensory evaluation. Ash values and moisture content in seeds showed no significant differences in the regions of high and medium Sinu and fat content showed significant differences (p 2 s-1 , 0.32 W m-1 C -1, 2.65 kJ kg-1 °C-1 and 1138.6 kg m -3 respectively . The sensory evaluation of roasted almonds showed no difference between the toasted almonds at 140 °C and at 110 °C, but the level of satisfaction was greater for the almonds toasted at 140 ° C.