Natural antioxidant effect from peanut skins in honey-roasted peanuts
The purpose of this work was to determine the antioxidant effect of extracts obtained from peanut skins on honey roasted peanuts. A consumer test, chemical analysis, and descriptive sensory analysis were performed on samples of honey roasted peanuts without antioxidants (HRP), honey roasted peanuts...
| 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:11336/36706 |
| Acceso en línea: | http://hdl.handle.net/11336/36706 |
| Access Level: | acceso abierto |
| Palabra clave: | Peanut Skins Honey Roasted Peanuts Antioxidant Effect https://purl.org/becyt/ford/2.4 https://purl.org/becyt/ford/2 |
| Sumario: | The purpose of this work was to determine the antioxidant effect of extracts obtained from peanut skins on honey roasted peanuts. A consumer test, chemical analysis, and descriptive sensory analysis were performed on samples of honey roasted peanuts without antioxidants (HRP), honey roasted peanuts with natural antioxidant from peanut skins (HRP-NA), and honey roasted peanuts with butylated hydroxytoluene (HRP-BHT). The consumer acceptance test was performed on fresh products at day 0 to determine whether the addition of antioxidant has an effect on the product acceptance by the consumers. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 d of storage to determine the antioxidant effect of peanut skin extracts on product stability. Peroxide and TBARS values as well as oxidized and cardboard flavors increased, and roasted peanutty flavor decreased across the storage time for all samples. Addition of natural antioxidants from peanut skins did not affect the acceptance of the product but provided protection against lipid oxidation being a little less efficient compared with BHT. Peroxide value reached 10 meq O2/kg after 19.6 d in HRP, 28.0 d in HRP-NA, and 34.0 d in HRP-BHT. |
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