Almond Samples Research Articles

High-resolution magic angle spinning nuclear magnetic resonance (HR-MAS-NMR) as quick and direct insight of almonds

Almonds are the tasty seeds of Prunus dulcis plants globally appreciated for the pleasant palatability and remarkable nutritional value, therefore it is very spread as snack and as basic ingredient of the confectionery products. The HR-MAS-NMR is a simple spectroscopy able to directly and quickly explore the chemical composition of powdered seed samples dispersed in D2O. 1H spectra witness the remarkable presence of triglyceride fatty esters together with sucrose; other minor water soluble metabolites are also detectable. This very rough approach is effectively providing chemical profiles featuring almond samples. In this analysis we were able to statistically distinguish the “Avola” almonds from other marketed products submitted to the same analysis. This is just a first investigation based on the main compounds but it might pave the way toward the quantitative evaluation of many other compounds in the almond therefore implementing the HR-MAS-NMR knowledge of these precious seeds.

EL pH Y LA ABSORCIÓN DE CADMIO EN ALMENDRAS DE CACAO ORGÁNICO (Theobroma cacao L.) EN LEONCIO PRADO, HUÁNUCO, PERU

El tipo de suelo tiene importante influencia en la disponibilidad y absorción del cadmio por la planta de cacao (Theobroma cacao L.), en particular el pH, el % de arcilla y la cantidad de Mg2+ y Zn presente en el suelo. Por ello, el objetivo fue medir la influencia del pH del suelo en los niveles de absorción del cadmio en granos de cacao CCN-51 en la provincia Leoncio Prado – Huánuco, para ello se seleccionaron 20 parcelas agrícolas de los socios de la Cooperativa Cacao Alto Huallaga, que cumplían con todas las normas y técnicas de producción orgánica. Se analizaron 20 muestras de suelos y de almendras, los resultados muestran que el pH promedio del suelo fue de 5.68; el cadmio disponible en el suelo fue de 0.32 µg g-1 y el contenido de cadmio en las almendras de cacao de las 20 muestras analizadas arrojó 0.98 µg g-1. La investigación concluye que los valores de cadmio en almendras se encuentran encima del nivel máximo permitido por la unión europea y se encontró correlación negativa entre el pH del suelo y el contenido de cadmio en almendras de cacao (R2 = 0.0522), no encontrándose una dependencia del cadmio en almendra, con respecto al pH del suelo, esto requiere seguir investigando para determinar los factores que intervienen en este proceso.

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

Variability in crude protein and mineral nutrient concentrations of almonds

Nuts are recognized as a healthy snack and a daily intake of 30-50 g is recommended as part of a healthy diet. However, their health benefits depend on their nutritional composition. The nutritional composition of nuts varies depending on their cultivar and post-harvest handling, and it is not always clear how much variation can be expected among nuts purchased from retail markets. We evaluated the variability in crude protein and mineral nutrient concentrations of four brands of almonds purchased from different commercial retailers. The mean concentrations of crude protein and minerals in almond kernels were: crude protein (22.31% weight), aluminium (3.90 mg kg-1), boron (18.50 mg kg-1), calcium (0.20% weight), copper (8.90 mg kg-1), iron (32.20 mg kg-1), magnesium (0.30% weight), manganese (25.60 mg kg-1), potassium (0.60% weight), phosphorus (0.50% weight), sodium (35.40 mg kg-1), sulphur (0.20% weight) and zinc (21.30 mg kg-1). Nutrient concentrations varied widely among almond samples from different brands, with the largest variations found in sodium and aluminium and the smallest variations found in crude protein and potassium. The following ranges were observed: crude protein (17.06-26.52% weight), aluminium (0.80-25.80 mg kg-1), boron (12.60-33.80 mg kg-1), calcium (0.12-0.33% weight), copper (3.90-13.60 mg kg-1), iron (17.60-64.50 mg kg-1), magnesium (0.16-0.36% weight), manganese (12.40-41.10 mg kg-1), potassium (0.43-0.78% weight), phosphorus (0.37-0.69% weight), sodium (0.20-134.30 mg kg-1), sulphur (0.11-0.22% weight) and zinc (12.50-30.70 mg kg-1). Aluminium, calcium, iron, magnesium, phosphorus, sodium and zinc concentrations differed significantly among brands of almond kernels but there were no significant differences in crude protein, boron, copper, manganese, potassium and sulphur concentrations. There is a need for rapid quality assessment of mineral nutrient composition of nuts before marketing and consumption. This will help in recommending quantities for consumption to meet daily health requirements.

Aspergillus section Flavi and aflatoxins in dried figs and nuts in Algeria

ABSTRACTThe presence of Aspergillus section Flavi and aflatoxin (AF) contamination was investigated in 112 samples of peanuts, almonds and dried figs collected in Algeria. The occurrence of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) in different commodities has been determined with a sensitive method based on high performance liquid chromatography (HPLC) coupled with fluorescence detection with post-column photochemical derivatisation. Analytical results indicated that 28 samples of peanuts, 16 samples of almonds and 26 samples of dried figs contained detectable levels of AFs. A total of 69 samples (61.6%) were contaminated with AFB1 ranging from the limit of quantification to 174 µg kg−1. AFB2 was found in 12 samples (10.7%) and varied from 0.18 to 193 µg kg−1. Seven samples revealed AF concentrations lower than the limit of quantification. Eleven peanut and fourteen dried fig samples exceeded the European maximum limits for AFB1.

On-Site Detection of Aflatoxin B1 in Grains by a Palm-Sized Surface Plasmon Resonance Sensor.

Aflatoxins (AFs) are highly toxic compounds that can cause both acute and chronic toxicity in humans. Aflatoxin B1 (AFB1) is considered the most toxic of AFs. Therefore, the rapid and on-site detection of AFB1 is critical for food safety management. Here, we report the on-site detection of AFB1 in grains by a portable surface plasmon resonance (SPR) sensor. For the detection of AFB1, the surface of an SPR Au chip was sequentially modified by cysteine-protein G, AFB1 antibody, and bovine serum albumin (BSA). Then, the sample solution and AFB1-BSA conjugate were flowed onto the Au chip in serial order. In the absence of AFB1, the SPR response greatly increased due to the binding of AFB1-BSA on the Au chip. In the presence of AFB1, the SPR response showed little change because the small AFB1 molecule binds on the Au chip instead of the large AFB1-BSA molecule. By using this portable SPR-based competitive immunoassay, the sensor showed low limits of detection (2.51 ppb) and quantification (16.32 ppb). Furthermore, we successfully detected AFB1 in rice, peanut, and almond samples, which suggests that the proposed sensing method can potentially be applied to the on-site monitoring of mycotoxins in food.

Nut set evaluation in inter-specific almond × peach backcross progenies for self-compatibility selection in almond breeding programme

Self-compatibility was examined in 22 almond samples that were selected based on their generic and physiological characteristics. Polymerase chain reaction was also done with consensus primers. Pollen tube growth and nut set analyses were carried out on partially bagged limbs after self-pollination treatment. In spite of the fact that all genotypes had the S f-allele and pollen tube growth were similar, nut set exhibited an alternate year characteristic that ranged from 16.2% to a maximum of 24.7%. This was the highest treatment after self-pollination. Difference existed between genotypes could be due to the genetic constitution of each genotype, is explored in set that is diminished by inbreeding, which diminish gene aggregation in different members of a progeny. In addition, flower morphology could also influence set in bagged limbs. Furthermore, with regard to flower sterility and bud density in relation to both pollination success and ecological condition availability, these traits must be considered when examining production in self-compatible almond orchards, e.g.,—the impacts accompanying inbreeding and effective autonomous self-pollination.

Qualitative and quantitative analysis of peanut adulteration in almond powder samples using multi-elemental fingerprinting combined with multivariate data analysis methods

In this study, adulteration of almond powder samples with peanut was analyzed using multi-elemental fingerprinting based on inductively coupled plasma optical emission measurements (ICP-OES) combined with chemometric methods. The ability of multivariate data analysis approaches, such as principal component analysis (PCA) and principal component analysis-linear discriminant analysis (PCA-LDA), to achieve differentiation of samples and as partial least squares (PLS) and least squares support vector machine (LS-SVM), to quantify the adulteration based on the elemental contents has been investigated. Ten variables i.e. the contents of B, Na, Mg, K, Ca, Fe, Cu, Cu, Zn and Sr at μg g−1 level, determined by ICP-OES were used. Different almond and peanut samples were then mixed at various ratios to obtain mixtures ranging from 95/5 to 5/95 w/w and PCA-LDA was applied to classify the almonds, peanuts and adulterated samples. This method was able to differentiate peanut and almond samples from the adulterated samples. PLS and LS-SVM models were developed to quantify the adulteration ratios of almond using a training set and the constructed models were evaluated using a validation set. The root mean squared error of prediction (RMSEP) and the coefficient of determination (R2) of the validation set for PLS and LS-SVM were 3.81, 0.986 and 1.66, 0.997, respectively, which demonstrates the superiority of the LS-SVM model. The results show that the combination of multi-elemental fingerprinting with multivariate data analysis methods can be applied as an effective and feasible method for testing almond adulteration.

EVALUATION OF AFLATOXIN CONTAMINATION AND QUALITY OF NUTS IN EGYPTIAN MARKETS AND AFTER COLD STORAGE

Aflatoxins (AFs) are secondary metabolites produced by toxigenic fungi in the field or during storage. A total of 72 in-shell and shell-less samples of almonds, hazelnuts and walnuts were collected from small retails and hyper-Egyptian markets from middle June to middle July of 2015. This is the period of the holy month of Ramadan in Islamic calendar; the main season for consuming nuts in Egypt. Fruit quality and aflatoxins contamination including AFB1, AFB2, AFG1, AFG2 and total AFs were measured after collecting samples from market, and after six months of cold storage, at 7°C and 70 % relative humidity, using high performance liquid chromatography (HPLC). All nut samples collected from small retails and hyper-markets were free from AFs. After six months of cold storage, only one sample of shell-less almonds recorded 1.6 µg AFG2/kg kernels. Nut quality had deteriorated after storage, especially for shell-less walnuts and shell-less hazelnuts, compared to other nuts. We concluded that storage of in-shell nuts is preferred than the shell-less ones to keep good taste, avoid insect and fungal infection, and to protect nuts from AFs contamination. Strict quarantine of nuts and other imported food products is important to ensure food safety and AFs free.

Analysis of sea almond (Terminalia catappa) cracking sites used by wild Burmese long-tailed macaques (Macaca fascicularis aurea).

Nut-cracking is shared by all non-human primate taxa that are known to habitually use percussive stone tools in the wild: robust capuchins (Sapajus spp.), western chimpanzees (Pan troglodytes verus), and Burmese long-tailed macaques (Macaca fascicularis aurea). Despite opportunistically processing nuts, Burmese long-tailed macaques predominantly use stone tools to process mollusks in coastal environments. Here, we present the first comprehensive survey of sea almond (Terminalia catappa) nut-cracking sites created by macaques. We mapped T. catappa trees and nut-cracking sites that we encountered along the intertidal zone and forest border on the coasts of Piak Nam Yai Island, Thailand. For each nut-cracking site, we measured the physical properties (i.e., size, weight, use-wear) of hammer stones and anvils. We found that T. catappa trees and nut-cracking sites primarily occurred on the western coast facing the open sea, and cracking sites clusters around the trees. We confirmed previous results that nut cracking tools are among the heaviest tools used by long-tailed macaques; however, we found our sample of T. catappa stone tools lighter than a previously collected sea almond sample that, unlike our sample, was collected immediately after use within the intertidal zone. The difference was likely the result of tidal influences on tool-use sites. We also found that tool accumulations above the intertidal region do not resemble those within them, possibly leading to incomplete assessments of macaque stone tools through archaeological techniques that would use these durable sites.

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Almonds provide many benefits such as preventing heart disease due to their high content of oleic fatty acid-rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity during storage. The objective of this work was to evaluate the chemical and sensory quality preservation of almonds coated with carboxymethyl cellulose and with the addition of natural and synthetic antioxidants during storage. Four samples were prepared: almonds without coating (C), almonds coated with carboxymethyl cellulose (CMC), almonds coated with CMC supplemented with peanut skins extract (E), and almonds coated with CMC and supplemented with butylhydroxytoluene (BHT). Proximate composition and fatty acid profile were determined on raw almonds. Almond samples (C, CMC, E and BHT) were stored at 40 °C for 126 d. Lipid oxidation indicators: peroxide value (PV), conjugated dienes (CD), volatile compounds (hexanal and nonanal), and sensory attributes were determined for the stored samples. Samples showed small but significant increases in PV, CD, hexanal and nonanal contents, and intensity ratings of negative sensory attributes (oxidized and cardboard). C had the highest tendency to deterioration during storage. At the end of storage (126 d), C had the highest PV (3.90 meqO2 /kg), and BHT had the lowest PV (2.00 meqO2 /kg). CMC and E samples had similar intermediate PV values (2.69 and 2.57 meqO2 /kg, respectively). CMC coating and the addition of natural (peanut skin extract) and synthetic (BHT) antioxidants provide protection to the roasted almond product.

Discrimination of almonds (Prunus dulcis) geographical origin by minerals and fatty acids profiling

Twenty-one almond samples from three different geographical origins (Sicily, Spain and California) were investigated by determining minerals and fatty acids compositions. Data were used to discriminate by chemometry almond origin by linear discriminant analysis. With respect to previous PCA profiling studies, this work provides a simpler analytical protocol for the identification of almonds geographical origin. Classification by using mineral contents data only was correct in 77% of the samples, while, by using fatty acid profiles, the percentages of samples correctly classified reached 82%. The coupling of mineral contents and fatty acid profiles lead to an increased efficiency of the classification with 87% of samples correctly classified.

First report of a mosaic disease caused by Tomato ringspot virus on rose and almond plants in Iran.

During the 2012 growing season, samples were collected from five rose plantations and five almond orchards in the Fars province (Iran) showing virus-like symptoms such as line-pattern, wrinkling, malformation and chlorotic spots on the leaves. A total of 50 rose and 50 almond leaf samples were tested for the presence of Tomato ringspot virus (ToRSV), Arabis mosaic virus (ArMV) and Tobacco ringspot virus (TRSV) by DAS-ELISA and DBIA using a polyclonal antiserum (Agdia, USA). ToRSV was detected in 22% of the roses and in 10% of almond trees, whereas ArMV and TRSV were not detected in any of the tested samples. ELISA-positive rose and almond samples used for mechanical inoculation of herbaceous hosts yielded necrotic local lesions on Chenopodium amaranticolor, systemic mosaic and mottling on Cucumis sativus, and systemic rugosity on Phaseolus vulgaris. ToRSV was also detected by RT-PCR using the primers ToRS2Vf/ ToRS2Vr (Stewart et al., 2007) and a DNA fragment with expected size ca. 330 bp was amplified from all serologically-positive rose, almond and infected herbaceous plants but not from the apparently healthy ones. Tospoviruses (Ghotbi and Shahraeen, 2012) and Prunus necrotic ringspot virus (PNRSV) (Rakhshandehroo et al., 2006) have previously been found in roses in Iran, which might explain some of the symptoms observed in plants that were ToRSV- negative in ELISA. ArMV, previously found in roses in Iran (Rakhshandehroo et al., 2006), was not detected during this study. ToRSV, which occurs in apple, eggplant, grapevines and pepper in Iran (Moini, 2010; Sokhansanj et al., 2012) has now been found in almond and rose.

Determination of tocopherols and sitosterols in seeds and nuts by QuEChERS-liquid chromatography

In the present work a simple, reliable and affordable sample treatment method for the simultaneous analysis of tocopherols and free phytosterols in nuts was developed. Analyte extraction was carried out using the QuEChERS methodology and analyte separation and detection were accomplished using HPLC–DAD. The use of this methodology for the extraction of natural occurring substances provides advantages such as speed, simplicity and ease of use. The parameters evaluated for the validation of the method developed included the linearity of the calibration plots, the detection and quantification limits, repeatability, reproducibility and recovery. The proposed method was successfully applied to the analysis of tocopherols and free phytosterols in samples of almonds, cashew nuts, hazelnuts, peanuts, tiger nuts, sun flower seeds and pistachios.

Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long term storage

In this study, the oxidative stability of almonds (Var. Mamaei) stored for a period of 10 months was examined. The influence of temperature (ambient and refrigeration), type of atmosphere (vacuum, CO2 and normal air) and the product physical shape (whole kernels and ground) on the oxidation stability were studied under conditions of darkness. Peroxide value (PV) and conjugated trienes (K268) were used as indicators for oxidation progress. Odor and flavor were also used for sensory evaluation. According to the results, effects of differing temperature, type of atmosphere or physical shape on PV and K268 were significantly different (P<0.05). At the end of storage with PV of 3.41 meqO2/kg and K268 of 3.42 μmol/g the ground almond sample exposed to air at ambient temperature was the least stable, and the whole kernels under vacuum kept in a refrigerator at 4 °C with PV of 0.69 meqO2/kg and K268 of 0.63 μmol/g were the most stable form against oxidation. As a result, with regard to PV, unpacked whole kernels and ground almonds stored at ambient temperature remained fresh for 8–9 and 7 months of storage, respectively, while the same samples in refrigeration had shelf lives above 10 months. The use of modified atmosphere packaging under vacuum and CO2 provided a shelf life of at least 10 months for all samples irrespective of storage temperature and physical shape of the nuts. Thus modified atmosphere packaging was a most effective method for protecting the almonds from oxidation.

Lipophilic antioxidant content of almonds (Prunus dulcis): A regional and varietal study

This study investigated the fatty acid and tocopherol content of 24 almond samples (Prunus dulcis) mainly sourced from several regions in Australia, as well as Spain and the USA, to determine the influence of variety and region on linoleic acid and vitamin E content in particular. Considerable variation was observed not only in linoleic acid (15.7–29.9% of total lipids) and vitamin E (8.2–21.5mg/100g) content, but also in lipid (46.1–63.5g/100g), oleic acid (58.5–71.3% of total lipids), palmitic acid (5.9–7.5% of total lipids) and stearic acid (1.0–2.4% of total lipids) content. Tocol composition comprised α-tocopherol (8.0–20.9mg/100g), γ-tocopherol (0.08–0.59mg/100g), β-tocopherol (0.02–0.12mg/100g) and α-tocotrienol (0.01–0.30mg/100g). The influence of genotype and environment was evaluated and enabled identification of new selections, being No. 13 and 23, as almonds suited to growing conditions in Australian regions.

Sensory Evaluation of Non-Dairy Probiotic Beverages

&lt;p&gt;This study measured the survival of &lt;em&gt;Lactobacillus rhamnosus &lt;/em&gt;GR-1 in non-dairy probiotic beverages over a 28-day storage period and to determine which sample was most preferred on measures of appearance, consistency, flavour, texture, and overall acceptability. Three non-dairy samples and one control milk sample were prepared. The non-dairy samples were soy (1:3 product-to-water ratio), almond (1:3), and peanut (1:5). &lt;em&gt;L. rhamnosus&lt;/em&gt; GR-1 remained viable (10&lt;sup&gt;7&lt;/sup&gt; CFU/ml) in all samples over 28 days storage period and changes over time were dependent on the sample (P=0.03). The results of the sensory evaluation (n=90) showed that the soy and peanut samples were significantly different (P&amp;lt;0.03) from the control milk sample in appearance, consistency, flavour, texture, and overall acceptability. The almond sample was not rated significantly different (P&amp;gt;0.05) from the milk control in all categories. The results of this study suggest that probiotic almond milk may be a feasible substitute for conventional probiotic milk beverages, particularly for vegetarians who cannot consume dairy products and individuals with lactose intolerance.&lt;/p&gt;

Specific PCR and real-time PCR assays for detection and quantitation of ‘Candidatus Phytoplasma phoenicium’

Almond witches' broom (AlmWB) is a fast-spreading lethal disease of almond, peach and nectarine associated with ‘Candidatus Phytoplasma phoenicium’. The development of PCR and quantitative real-time PCR (qPCR) assays for the sensitive and specific detection of the phytoplasma is of prime importance for early detection of ‘Ca. P. phoenicium’ and for epidemiological studies. The developed qPCR assay herein uses a TaqMan® probe labeled with Black Hole Quencher Plus. The specificity of the PCR and that of the qPCR detection protocols were tested on 17 phytoplasma isolates belonging to 11 phytoplasma 16S rRNA groups, on samples of almond, peach, nectarine, native plants and insects infected or uninfected with the phytoplasma. The developed assays showed high specificity against ‘Ca. P. phoenicium’ and no cross-reactivity against any other phytoplasma, plant or insect tested. The sensitivity of the developed PCR and qPCR assays was similar to the conventional nested PCR protocol using universal primers. The qPCR assay was further validated by quantitating AlmWB phytoplasma in different hosts, plant parts and potential insect vectors. The highest titers of ‘Ca. P. phoenicium’ were detected in the phloem tissues of stems and roots of almond and nectarine trees, where they averaged from 105 to 106 genomic units per nanogram of host DNA (GU/ng of DNA). The newly developed PCR and qPCR protocols are reliable, specific and sensitive methods that are easily applicable to high-throughput diagnosis of AlmWB in plants and insects and can be used for surveys of potential vectors and alternative hosts.

Methylation of the S f locus in almond is associated with S-RNase loss of function.

Self-compatibility in almond (Prunus dulcis) is attributed to the presence of the S f haplotype, allelic to and dominant over the series of S-alleles controlling self-incompatibility. Some forms of the S f haplotype, however, are phenotypically self-incompatible even though their nucleotide sequences are identical. DNA from leaves and styles from genetically diverse almond samples was cloned and sequenced and then analyzed for changes affecting S f -RNase variants. Epigenetic changes in several cytosine residues were detected in a fragment of 4,700 bp of the 5' upstream region of all self-compatible samples of the S f -RNases, differentiating them from all self-incompatible samples of S f -RNases analyzed. This is the first report of DNA methylation in a Rosaceae species and appears to be strongly associated with inactivation of the S f allele. Results facilitate an understanding of the evolution of self-compatibility/self-incompatibility in almond and other Prunus species, and suggest novel approaches for future crop improvement.

Impact of almond form and moisture content on texture attributes and acceptability.

The objectives of this study were to measure sensory texture attributes of 5 types of almonds (blanched slivered, natural sliced, whole blanched, whole dry roasted, and natural whole) conditioned at 4 different moisture levels, to measure liking of a subset of these products, and to compare the sensory texture measurements with consumer liking ratings. Thirteen panelists trained to evaluate almond texture rated the texture attributes of the 20 almond samples. A panel of 113 almond consumers rated their liking of a subset of 8 of these almonds. Compared with the whole almonds, sliced and slivered almonds had less hardness, less crunchiness, less cohesiveness, less tooth packing, and required fewer chews and swallows to consume. Compared with slivered almonds, sliced almonds were more powdery, had more surface roughness, more loose particles, and were crisper. Compared with slivered almonds, sliced almonds were less hard, broke into fewer pieces, had less moistness and cohesiveness of mass, less fatty film, and required fewer chews and fewer swallows to consume. Dry roasted almonds were generally harder, more crisp, more crunchy, and produced more loose particles than natural almonds, which were, in turn, more hard, crisp, and crunchy than blanched almonds. As moisture content increased, moistness of mass and cohesiveness of mass increased. Crispness, number of pieces, hardness, crunchiness, persistence of crunch, and particulate mass decreased with increasing moisture content. Consumer texture liking ratings were highly positively correlated with the attributes crispness, crunchiness, and persistence of crunch. In addition to roasting and blanching, water content of almonds is important for key texture properties. Almond producers can use this information to provide customers with almonds having texture properties important to consumers.