Honey Roasted Peanuts and Roasted Peanuts from Argentina. Sensorial and Chemical Analyses

M G MESTRALLET; L CARNACINI; M J DÍAS; VALERIA NEPOTE; L RYAN; S CONCI; N R GROSSO

GRASAS Y ACEITES

Instituto de la Grasa (CSIC)

Lugar: Sevilla, España; Año: 2004 vol. 55 p. 401 - 408

0017-3495

The objective of this work was to characterize chemical and sensory aspects from Honey Roasted (HRP) and Roasted Peanuts (RP). These products were evaluated for sensory analysis: overall acceptance using consumer test and descriptive analysis using a trained panel. Percentages of protein, oil, carbohydrate and ash was analyzed in HRP and RP. The contents of carbohydrate, oil and protein in HRP were 28.22%, 45.56% and 21.06%, respectively. RT showed higher percentages in lipids and protein and lower in carbohydrate content than in HRP. The total energetic value was lower in HRP. Values of 8 (like very much) were chosen by higher number of consumer panelist in HRP while values of 6 (like slightly) were found in higher proportion in RP. The trained panel described 11 attributes: brown color, roughness, roasted peanutty, oxidize, cardboard, sweet, salty, bitter, sour, hardness and crunchiness. The roasted peanutty intensity in RP was higher than in HRP. The intensities of roughness, sweet and salty in HRP were higher than in RP.