Artículo
A natural peanut edible coating enhances the chemical and sensory stability of roasted peanuts
Martín, María Paula
; Riveros, Cecilia Gabriela
; Paredes, Alejandro Javier
; Allemandi, Daniel Alberto
; Nepote, Valeria
; Grosso, Nelson
Fecha de publicación:
06/2019
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Science
ISSN:
0022-1147
e-ISSN:
1750-3841
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts duringstorage, through the application of high-protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 on day 180). Roasted peanuts without coating, packed in high barrier bags under vacuum, reached the lowest CD at day 180 (1.92). Conjugated trienes and peroxide values were analogous to CD. The control exhibited the greatest decrease in α-tocopherol (from 27.65 mg/100 g on day 0 to 21.32 mg/100 g on day 180) and γ -tocopherol (from 21.91 mg/100 g on day 0 to 14.99 mg/100 g on day 180). 3-Methylpyridine and 2,5-dimethylpyrazine decreased with storage time only for the control, which had the highest increase in oxidized flavor (from 0 on day 0 to 13.30 on day 180), cardboard (from 7.67 on day 0 to 15.23 on day 180), and astringency. The lowest decreases in roasted peanutty scores were seen in coated samples. DPF coatings delayed roasted peanuts oxidation, enhancing their sensory properties and shelf life compared with the control sample.
Palabras clave:
BIOPOLYMERS
,
COATING
,
GROUNDNUT
,
OXIDATION
,
SENSORY
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(IMBIV)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Citación
Martín, María Paula; Riveros, Cecilia Gabriela; Paredes, Alejandro Javier; Allemandi, Daniel Alberto; Nepote, Valeria; et al.; A natural peanut edible coating enhances the chemical and sensory stability of roasted peanuts; Wiley Blackwell Publishing, Inc; Journal of Food Science; 84; 6; 6-2019; 1529-1537
Compartir
Altmétricas