Artículo
Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures
Fecha de publicación:
12/2008
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal Of Food Processing And Preservation
ISSN:
0145-8892
e-ISSN:
1745-4549
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Mean values of oxidized and cardboard flavor intensities and hexanal
content increased significantly in cracker-coated peanut (CCP) and roasted
peanut (RP) samples stored at 23, 30 and 40C, while intensity of roasted
peanutty flavor decreased during storage. Prediction models for these sensory
attributes from time and temperature variables were developed. Hexanal
content could not be predicted from storage time and temperature of CCP and
RP. Flushing RP with nitrogen had a protective effect against development of
oxidized flavors, not observed in CCP. The coating of CCP contributed to the
development of oxidized flavor. When oxidized flavor (= 36.2) was used as an
indicator of storage deterioration, CCP had a predicted shelf life of 78, 56 and
32 days at 23, 30 and 40C, respectively, whereas in RP it was 116, 105 and 94
days, respectively. Sensory profiles predicted shelf life of RP and CCP better
than hexanal content.
Palabras clave:
Peanuts
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Articulos(IMBIV)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Citación
Grosso, Nelson; Resurrección, A. V. A.; Walker, G. M.; Chinnan, M. S.; Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 32; 1; 12-2008; 1-23
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