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dc.contributor.author
Mestrallet, Marta Graciela
dc.contributor.author
Nepote, Valeria
dc.contributor.author
Quiroga, Patricia Raquel
dc.contributor.author
Grosso, Nelson
dc.date.available
2017-10-13T22:23:53Z
dc.date.issued
2009-04
dc.identifier.citation
Mestrallet, Marta Graciela; Nepote, Valeria; Quiroga, Patricia Raquel; Grosso, Nelson; Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products; Wiley; Journal Of Food Quality; 32; 3; 4-2009; 334-351
dc.identifier.uri
http://hdl.handle.net/11336/26673
dc.description.abstract
The purpose of this work was to determine the oxidative stability of roasted peanuts coated with prickly pear and algarrobo pod syrups. General composition, total phenolic compounds and radical scavenging activity were determined on prickly pear and algarrobo pod syrups. Chemical (peroxide value) and descriptive analyses were performed on samples of roasted peanuts, roasted peanuts with prickly pear syrup and roasted peanuts with algarrobo pod syrup stored at 23 ºC for 112 days to determine protective effect of the syrup coating on the product stability. Prickly pear syrup showed higher moisture, protein, ash, lipid, phenolic compound content and lower carbohydrate content than algarrobo pod syrup. Prickly pear syrup also showed higher antioxidant activity (DPPH Inhibition). Peroxide value, oxidized and cardboard intensity flavors increased and roasted peanutty intensity attribute decreased across the storage time for all studied products. Therefore, the addition of syrup coating provided protection against lipid oxidation. Peroxide value reached 10 meqO2/kg after 8.5 days in roasted peanuts, 20.7 days in roasted peanuts coated with prickle pear syrup and 29.5 days in roasted peanuts coated with algarrobo pod syrup at 23 ºC. In consequence, algarrobo pod syrup had the highest protective effect in the roasted peanut product stored at room temperature.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Syrup
dc.subject
Sensory
dc.subject
Peanut
dc.subject.classification
Otras Ingeniería Química
dc.subject.classification
Ingeniería Química
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-10-10T18:33:16Z
dc.identifier.eissn
1745-4557
dc.journal.volume
32
dc.journal.number
3
dc.journal.pagination
334-351
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Hoboken
dc.description.fil
Fil: Mestrallet, Marta Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Quiroga, Patricia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.journal.title
Journal Of Food Quality
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1745-4557.2009.00251.x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.2009.00251.x/abstract


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