Producción CyT
Artículo
Autoría
NEPOTE, VALERIA
;
OLMEDO, RUBEN HORACIO
;
Mestrallet, Marta Graciela
;
GROSSO, NELSON
Fecha
2008
Editorial y Lugar de Edición
Wiley
Revista
JOURNAL OF FOOD SCIENCE,
vol. 74
(pp. 1-8)
Wiley
Resumen
Información suministrada por el agente en
SIGEVA
The purpose of this study was to determine the relationships between overall acceptance, chemical indicators, and sensory attributes in roasted peanuts harvested from high-oleic peanut genotypes produced in Argentina. Oleic/linoleic ratio (O/L), peroxide value, p-anisidine value, conjugated dienes, consumer acceptance, and descriptive analysis were performed on roasted peanuts prepared using 16 genotypes of normal and high-oleic peanuts. Principal component and cluster analysis were performed o...
The purpose of this study was to determine the relationships between overall acceptance, chemical indicators, and sensory attributes in roasted peanuts harvested from high-oleic peanut genotypes produced in Argentina. Oleic/linoleic ratio (O/L), peroxide value, p-anisidine value, conjugated dienes, consumer acceptance, and descriptive analysis were performed on roasted peanuts prepared using 16 genotypes of normal and high-oleic peanuts. Principal component and cluster analysis were performed on the chemical and sensory data from peanut genotypes. Acceptance was positively associated with O/L, crunchiness, sweetness, roasted peanutty flavor, and hardness. Acceptability was negatively associated with cardboard, oxidized, and sour flavors. The high-oleic genotypes, 4896-11-C, and 9399-10 showed high consumer acceptance with 7 or “like moderately” in a hedonic scale of 9 points. Some high-oleic peanut lines, such as 9399-10, could be used to replace normal peanuts without affecting consumer acceptance of peanut products processed from them and more stability due to the high-oleic condition.
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Palabras Clave
SENSORYPEANUTOXIDATIONHIGH-OLEIC
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