Chemical Composition and Sensory Analysis of Roasted Peanuts Coated with Prickly Pear and Algarrobo Pod Syrups

NEPOTE, VALERIA; MESTRALLET, M.G.; OLMEDO, R.; RYAN, L.; CONCI, S.; GROSSO, NESLON R.

GRASAS Y ACEITES

Instituto de la Grasa (CSIC)

Lugar: Sevilla; Año: 2008 vol. 59 p. 174 - 181

0017-3495

The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of roasted peanuts coated with prickly pear (RP-P) and “algarrobo” pod syrups (RP-A). Roasted peanuts (RP) without coating had the highest oil content (50.4%) in comparison with the coated products RP-P and RP-A (45.3% and 46.7%, respectively). RP-P and RP-A showed lower protein percentage and higher carbohydrate content than RP. These results affected the energy values of the products: 6.14 kcal/g in RP-P, 6.24 kcal/g in RP-A and 6.42 kcal/g in RP. In the consumer test, RP and RP-P had higher consumer acceptance for the attributes of color, texture and flavor than RP-A. In the descriptive analysis, RP-P and RPA showed higher intensity ratings in brown color, roughness, glossy, powdery, sweetness, and salty sensory attributes and lower intensity ratings in raw/beany flavor than in RP. The intensity of roasted peanutty flavor and the texture attributes in the descriptive analysis were not affected for the pod syrup coating.