Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts

RIVEROS C. G.; MESTRALLET M. G; GAYOL, F.; QUIROGA, P. R.; NEPOTE V.; GROSSO, N. R.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: London; Año: 2010 vol. 90 p. 2694 - 2699

0022-5142

BACKGROUND: Peanut paste and butter have high oil content and are susceptible to developing rancidity and off-flavours through lipid oxidation. The chemical and sensory quality preservation of these products is one of the problems in the peanut industry. The purpose of this work was to determine the chemical and sensory stability of peanut paste prepared with high-oleic peanuts (cv Granoleico: GO-P) in comparison with normal peanuts (cv Tegua: T-P) from Argentina. RESULTS: chemical (peroxide and p-anisidine values, and conjugated dienes) and sensory (roasted peanutty, oxidized and cardboard attributes) indicators of lipid oxidation were measured in peanut paste stored at 4, 23 and 40 °C. Chemical indicator values and oxidized and cardboard flavours showed lower increments in GO-P than T-P during storage. T-P had higher peroxide values and showed significant differences than GO-P. Roasted peanutty flavour showed a lower decrease in GO-P. Peanut pastes prepared with high-oleic peanuts showed longer shelf-life of 4 (at 4 ºC), 2 (at 23 ºC) and 3 (at 40 ºC) times than those prepared with normal peanuts. CONCLUSIONS: These results indicate that Granoleico kernels provide to peanut paste higher protection against lipid oxidation.