Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups

Abstract

RESUMENAnálisis químico y sensorial de maní tostado cubierto con arrope de tuna y de algarrobo.El objetivo del trabajo fue determinar la composición quí-mica, atributos sensoriales y la aceptabilidad del maní tostado cubierto con arrope de tuna (RP-P) y de Algarrobo (RP-A). El maní tostado sin cobertura presentó el mayor contenido de aceite (50,4%) en comparación con los maníes cubiertos, RP-P y RP-A (45,3% y 46,7%, respectivamente). RP-P y RP-A mostraron menor porcentaje de proteína y mayor contenido de hidratos de carbonos que RP. Estos resultados afectaron los valores energéticos de los productos: 6,14 kcal/g in RP-P, 6,24 kcal/g in RP-A y 6,42 kcal/g in RP. En la prueba de consumidores, RP y RP-P tuvieron mayor aceptabilidad para los atributos color, textura y sabor que en RP-A. En la prueba descriptiva, RP-P y RP-A mostraron mayores intensidades en los atributos sensoriales de color marrón, rugosidad, brillo, pulverulencia, dulzor y salado y menor intensidad en sabor crudo/poroto que en RP. Las intensidades del sabor a maní tostado y de los atributos de texturas en el análisis descriptivo no fueron afectadas por la presencia de la cobertura de arrope. PALABRAS-CLAVE: Aceptabilidad -Algarrobo -Arrope -Maní -Sensorial -Tuna. SUMMARYChemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups.The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of roasted peanuts coated with prickly pear (RP-P) and "algarrobo" pod syrups (RP-A). Roasted peanuts (RP) without coating had the highest oil content (50.4%) in comparison with the coated products RP-P and RP-A (45.3% and 46.7%, respectively). RP-P and RP-A showed lower protein percentage and higher carbohydrate content than RP. These results affected the energy values of the products: 6.14 kcal/g in RP-P, 6.24 kcal/g in RP-A and 6.42 kcal/g in RP. In the consumer test, RP and RP-P had higher consumer acceptance for the attributes of color, texture and flavor than RP-A. In the descriptive analysis, RP-P and RP-A showed higher intensity ratings in brown color, roughness, glossy, powdery, sweetness, and salty sensory attributes and lower intensity ratings in raw/beany flavor than in RP. The intensity of roasted peanutty flavor and the texture attributes in the descriptive analysis were not affected for the pod syrup coating.

Development of an autochthonous starter culture for spreadable goat cheese

“…Sensorial attributes of cheese (oral and visual texture, odor, spreadability, flavor, aftertaste and general acceptance) were evaluated by a non-trained panel (30 tasters) using a qualitative hedonic scale of 5 points: 1: dislike very much; 2: dislike moderately; 3: neither dislike nor like; 4: like moderately; and 5: like very much (Valencia et al, 2008;Nepote et al, 2008;Pastor et al, 2008;Obando et al, 2010). The tasters were from Santiago del Estero (Argentina); 15 women and 15 men from 25 to 55 years who are regular consumers of goat chesses.…”

“…The tasters were from Santiago del Estero (Argentina); 15 women and 15 men from 25 to 55 years who are regular consumers of goat chesses. For sample evaluation, each taster received 5 samples in plastic spoons coded with letters; between samples every consumer should eat a cookie to clear their palate (Nepote et al, 2008;Pastor et al, 2008;Obando et al, 2010). Comparisons were accomplished by ANOVA general linear model followed by Tukey's post-hoc test, and p < 0.05 was considered significant.…”