Chemical and sensory stability of roasted high-oleic acid peanuts from Argentina.

NEPOTE, VALERIA; MESTRALLET, M.G.; ACCIETTO, R. E.; GALIZZI, M.; GROSSO, NESLON R.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

SCI J. Wiley & Sons Ltd. / Wiley InterScience

Lugar: London, UK; Año: 2006 vol. 86 p. 944 - 952

0022-5142

The purpose of this work was to determine the chemical and sensory stability of roasted peanuts prepared with a high-oleic cultivar, Granoleico (GO-RP) in comparison to a regular cultivar, Tegua (T-RP) from Argentina. Consumer test of fresh products, oxidative stability estimated by chemical indicators (peroxide and anisidine values, conjugated dienes and trienes) and descriptive analyses during storage (at 23ºC and 40ºC) were performed on roasted peanuts (GO-RP and T-RP). GO-RP did not differ form T-RP as regards consumer acceptance. Chemical indicators values and oxidized and cardboard flavors showed lower increment for GO-RP than T-RP during storage. Roasted peanutty flavor decreased for both samples at 23ºC and 40ºC. peanuts prepared with kernels of high oleic peanuts had shelf lives of 25 (at 23ºC) and 10 (at 40ºC) times longer than those elaborated with normal peanuts.