Argentinian Peanut Sauce Similar to Mayonnaise: Chemical, Nutritional and Sensorial Aspects

G JONHSTON; V NAVARRO; N I BRUTTI; VALERIA NEPOTE; N R GROSSO; C A GUZMAN

GRASAS Y ACEITES

Instituto de la Grasa (CSIC)

Lugar: Sevilla, España; Año: 2003 vol. 54 p. 7 - 11

0017-3495

The purpose of this study was to prepare a dressing using blanched Argentinian peanuts, that looks like mayonnaise and that has a patterns of a healthy nourishment. The general composition of the product, as well as the fatty acid composition and stability to oxidation were determined and compared to standard commercial mayonnaise and sunflower oil. A consumer test was performed on the product. The results showed a better nutritional quality of the peanut mayonnaise, due to a lower fat and caloric contents and a higher mono-unsaturated proportion of fatty acids than the other dressings. This product contains fiber and vitamin E, it lacks cholesterol and is low in sodium. The stability to lipid oxidation was similar to that of standard commercial mayonnaise and sunflower oil. Concerning sensorial aspects, the product was well accepted by 71.7 % of the consumer panelists. It responds to healthy-food guidelines and can be used for various purposes.