IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
artículos
Título:
A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts
Autor/es:
RIVEROS, CECILIA GABRIELA; NEPOTE, VALERIA; PAREDES, ALEJANDRO JAVIER; GROSSO, NELSON RUBEN; MARTIN, PAULA; ALLEMANDI, DANIEL ALBERTO
Revista:
JOURNAL OF FOOD SCIENCE
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2019 vol. 84 p. 1529 - 1537
ISSN:
0022-1147
Resumen:
This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high-protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 on day 180). Roasted peanuts without coating, packed in high barrier bags under vacuum, reached the lowest CD at day 180 (1.92). Conjugated trienes and peroxide values were analogous to CD. The control exhibited the greatest decrease in á-tocopherol (from 27.65 mg/100 g on day 0 to 21.32 mg/100 g on day 180) and ã -tocopherol (from 21.91 mg/100 g on day 0 to 14.99 mg/100 g on day 180). 3-Methylpyridine and 2,5-dimethylpyrazine decreased with storage time only for the control, which had the highest increase in oxidized flavor (from 0 on day 0 to 13.30 on day 180), cardboard (from 7.67 on day 0 to 15.23 on day 180), and astringency. The lowest decreases in roasted peanutty scores were seen in coated samples. DPF coatings delayed roasted peanuts oxidation, enhancing their sensory properties and shelf life compared with the control sample.