ArticleFood science & nutrition2025
Sensory Quality of Macadamia Nut Butter: Effects of Kernel Grade and Maturity.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Sensory Quality of Macadamia Nut Butter: Effects of Kernel Grade and Maturity.Food science & nutrition · 2025Article
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3 authors.
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Abstract
Macadamia nut butter is a value-added product, promoting lower-grade nuts to premium products. The commercial grade of macadamia nuts includes the kernel quality (i.e., maturity and oil content) and style (i.e., size). However, whether immature nuts are suitable for nut butter production remains under-explored. The study aimed to determine the influence of macadamia nut qualities and styles on the sensory profile of macadamia nut butter. Individual butters from two high oil, mature qualities (Style 1, Style 8) and two low oil, immature qualities (Style 2, Style 4) were compared to a commercial control. Descriptive sensory analysis was performed with an experienced panel (
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