IMBIV 05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Sensory attribute preservation in roasted peanuts coated with edible films
Autor/es:
RIVEROS, C.; QUIROGA, P. R.; MESTRALLET, M. G.; GAYOL, M.F.; NEPOTE, V.; GROSSO, N.R.
Lugar:
New Orleans, LA
Reunión:
Encuentro; IFT Annual Meeting + Food Expo; 2011
Institución organizadora:
Institute of Food Technologists
Resumen:
Owing to their high oil content (45-50%) and elevated unsaturated fatty acid concentration (30-35% linoleic acid and 45-50% oleic acid), peanut products are susceptible to developing rancidity and off-flavors through lipid oxidation. In order to extend the shelf-life of them, chemical preserving compound are often used. In this case, edible films and coatings are an alternative. The purpose of this study was to determine the preservation effect of sensory attributes in roasted peanuts (cv. Tegua) from Argentina coated with edible films. The following roasted peanuts samples were studied: uncoated (MT) and coated with carboximethyl cellulose (MTC), methyl cellulose (MTM) and whey protein isolate (MTP). Intensity ratings of sensory attributes from roasted peanut samples were measured by descriptive analysis using unstructured line scale of 150 mm. Chemical (peroxide and p-anisidine values and conjugated dienes) indicators of lipid oxidation were also measured. Roasted peanuts samples were packaged in plastic bags and stored for 56 days at 40º C. Intensity ratings of oxidized and cardboard flavors and chemical indicator values increased during storage. Oxidized flavor intensity had lower increase in MTC (10), MTM (10.85) and MTP (11) than in MT (21.25) during storage. Roasted peanutty flavor showed a decrease during storage. In this last attribute, the lowest and highest ratings were detected in MT (61.87) and MTC (69.38), respectively. Peroxide values reached 10 mEqO2/Kg after 17 days in MT, 43 days in MTC and 26 days in MTM and MTP. The results of this study showed that edible films prevent loss of sensory properties in roasted peanuts. The addition of edible films in roasted peanuts is a simple process and these films are safer than using synthetic antioxidants.
