Chemical and Sensory Quality of Roasted Peanuts through the Application of Defatted Peanut Flour-based Edible Coatings

NEPOTE V.; MARTIN MP; GROSSO N. R.; RIVEROS C. G.

Chicago

Congreso; IFT Annual Meeting - 2018; 2018

Institute of Food Technologists

Introduction:Roasted peanuts can undergo lipid oxidation and production of undesirable compounds. Edible coatings could protect them against deteriorative changes and could also incorporate functional ingredients. The objective was to determine the protective effect of peanut flour edible coating applied on roasted peanuts measuring chemical and sensory parameters during storage. Methods:The peanut flour was defatted using n-hexane and then subjected to a process of carbohydrates extraction using ethanol 70%. The product obtained was the raw material to prepare edible coatings (DPC). The sample were: peanuts without coating (control samples, C), peanuts coated with DPC (D). The samples were stored at 40 C for 180 days. Lipid oxidation indicators, volatile profile and sensory descriptive analysis were on samples removed from storage at 0, 60, 120, and 180 days. MLGyM, LSD Fisher test and Pearson coefficients were used for statistical analysis. Significance:Lipid oxidation in roasted peanuts leads to the formation of off-flavors, which affects their nutritional quality. Peanut flour obtained from agro-resources is a natural raw material to develop edible coatings useful to protect food products against rancidity. Results:Significant differences (p 0.05) were found between the control and the rest of the treatments for all chemical lipid oxidation indicators which increased with storage time. Peroxide values (PV) increased from 0.51 to 8.10 meqO2 Kg-1 in C samples during storage. Conversely, B showed the lowest increased in PV (from 0.51 to 6.42 meqO2 Kg-1). Conjugate dienes (CD) showed similar trends. Volatile compounds related to roasted peanutty flavor like 2,5-dimethylpyrazine and 3-methylpyridine, significantly decreased during storage for C while remained constant for the other sample. Cardboard and oxidized intensity ratings increased with storage time, but B presented the lowest increase during storage. On the other hand, roasted peanutty decreased with storage time, which was greater in C than in DPC. Edible coatings effectively keep better chemical and sensory quality parameters of roasted peanuts during storage.