Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
The purpose of this work was to determine the chemical and sensory stability of fried-salted peanuts prepared with a high-oleic cultivar, Granoleico (GO-FP) in comparison with a regular cultivar, Tegua (T-FP) of peanut from Argentina. General and fatty acids composition were determined in high-oleic...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2006 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/31114 |
| Acceso en línea: | http://hdl.handle.net/11336/31114 |
| Access Level: | acceso abierto |
| Palabra clave: | High-Oleic Sensory Analysis Fried-Salted Peanut https://purl.org/becyt/ford/2.4 https://purl.org/becyt/ford/2 |
| Sumario: | The purpose of this work was to determine the chemical and sensory stability of fried-salted peanuts prepared with a high-oleic cultivar, Granoleico (GO-FP) in comparison with a regular cultivar, Tegua (T-FP) of peanut from Argentina. General and fatty acids composition were determined in high-oleic peanuts, cultivar ‘Granoleico’ (GO) and regular peanuts, cultivar ‘Tegua’ (T). Consumer test of fresh products, oxidative stability chemical indicators (peroxide and p-anisidine values, and conjugated dienes) and descriptive analyses during storage were performed on fried-salted peanuts prepared with GO and T. GO showed a higher Oleic/Linoleic (O/L) ratio (17.1 in raw GO and 10.1 in GO-FP) than T (1.4 in raw T and 1.3 in T-FP). GO-FP did not differ in consumer acceptance in comparison with T-FP. Chemical indicators in GO-FP had a lower increase than T-FP across the storage time. Peroxide value reached 20 meqO2 kg−1 after 125 days in GO-FP and after 19 days in T-FP. Sensory attributes did not show significant differences between GO-FP and T-FP along the storage. Fried-salted peanuts prepared with kernels of high-oleic peanuts had better oxidative stability. |
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