Chemical Composition and Sensory Analysis of Peanut Pastes Elaborated with High-Oleic and Regular Peanuts from Argentina

C. G. RIVEROS; M. G. MESTRALLET; V. NEPOTE; N. R. GROSSO

GRASAS Y ACEITES

CSIC

Lugar: Sevilla, España; Año: 2009 vol. 60 p. 388 - 395

0017-3495

The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of peanut pastes prepared with the high-oleic cultivar, Granoleico (GO-P), in comparison with the regular cultivar, Tegua (T-P), of peanuts developed in Argentina. GO-P had higher oil content (50.91%) than T-P (48.95%). GO-P and T-P did not show difference in ash and carbohydrate contents. T-P exhibit higher protein content (27.49%) than GO-P (26.68%). GO-P had significantly higher oleic content and lower linoleic content (78.50% and 4.60%, respectively) than T-P (45.80% and 33.30%, respectively). In addition, GO-P showed higher eicosenoic acid and lower palmitic acid percentages than T-P. The consumer acceptance analysis did not show significant differences between samples of GO-P and T-P. In the descriptive analysis, GO-P showed higher intensity rating in oiliness texture attribute than in T-P. The others sensory attributes did not show significant variations between the peanut pastes samples.  GO-P and T-P have a high difference in fatty acid composition. However, there were not differences in consumer acceptance and descriptive analysis between samples in peanut pastes except for oiliness attribute.