Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds

GAYOL, M.F.; SOLIANI, S.; QUIROGA, P. R.; NEPOTE, V.; GROSSO, N.R.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

SCI Publications

Año: 2009 vol. 89 p. 2415 - 2420

0022-5142

BACKGROUND: The objective of this study was to evaluate the oxidative stability of roasted almonds coated with prickly pear and ‘algarrobo’ pod syrups and the effect of these coatings on consumer acceptance. RESULTS: Prickly pear syrup had higher moisture, proteins, ashes and lipids, and lower carbohydrate content, than algarrobo pod syrup. Phenolics and antioxidant activity such as inhibition percentages of diphenyl picryl hydrazyl radical were higher in prickly pear syrup than algarrobo pod syrup. Roasted almonds had higher protein and lipid contents and lower total carbohydrates than coated almonds. Three main fatty acids detected in all almond products were palmitic (63.2 g kg−1), oleic (727.0 g kg−1) and linoleic (208.0 g kg−1) acids. The overall acceptance means in roasted almonds, roasted almonds coated with prickle pear syrup and roasted almonds coated with algarrobo pod syrup were 6.83, 6.65 and 6.70, respectively, on a 9-point hedonic scale. The peroxide and anisidine values increased in all products. The increasewas higher in roasted almonds without coating. CONCLUSION: These results indicated that the syrup coatings provided protection against lipid oxidation in almond products. Prickly pear syrup showed better protection against lipid oxidation.−1), oleic (727.0 g kg−1) and linoleic (208.0 g kg−1) acids. The overall acceptance means in roasted almonds, roasted almonds coated with prickle pear syrup and roasted almonds coated with algarrobo pod syrup were 6.83, 6.65 and 6.70, respectively, on a 9-point hedonic scale. The peroxide and anisidine values increased in all products. The increasewas higher in roasted almonds without coating. CONCLUSION: These results indicated that the syrup coatings provided protection against lipid oxidation in almond products. Prickly pear syrup showed better protection against lipid oxidation.