Physicochemical and Sensory Characteristics of Peanut Paste Stored at Different Temperatures

Muego-Gnanasekharan, K. F.; Resurreccion, A.V.A.

doi:10.1111/j.1365-2621.1992.tb06865.x

Cited by 41 publications

(40 citation statements)

References 5 publications

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“…Mean scores for 'rancid' showed a marked increase from day 0 to day 18 (slope ϭ 0.14; r ϭ 0.76) but leveled off with later storage. The increase in rancidity confirmed the results of Muego-Gnanasekharan and Resurreccion (1992). The panelists perceived oxidative rancidity after the total concentration of aldehydes reached the 5-10 ng level.…”

Section: Sensory Evaluationsupporting

confidence: 88%

‘Flavor‐fade’ and Off‐Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes

Warner

Dimick

Ziegler

et al. 1996

Journal of Food Science

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Headspace volatiles from ground roasted Florunner medium peanuts, stored at 65ЊC for 1-68 days, were separated and identified by GC/MS. Selected pyrazines, resulting from Maillard browning and selected aldehydes from autoxidation were evaluated to determine their mechanistic contributions to peanut 'flavor-fade.' The 2,6-dimethylpyrazine, 2-methylpyrazine, 2-ethyl-5-methyl or 6-methylpyrazine, 2,3,5-trimethylpyrazine, and pentanal remained constant during storage (p Ͻ 0.05). Flavor scores for 'roasted peanut' decreased slightly, then leveled off and hexanal, heptanal, octanal and nonanal increased during storage (p Ͻ 0.05). Oxidative 'rancid' flavor scores and thiobarbituric acid values also increased during storage (p Ͻ 0.05). Based on results, the 'flavor-fade' of stored roasted peanuts is due to masking of pyrazines and other 'roasted peanut' flavor compounds by large quantities of low-molecular weight aldehydes from lipid autoxidation, and not due to polymerization and/or degradation of the pyrazines.

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Section: Sensory Evaluationsupporting

confidence: 88%

‘Flavor‐fade’ and Off‐Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes

Warner

Dimick

Ziegler

et al. 1996

Journal of Food Science

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show abstract

“…Similar to storage time increase, darkness, rancidity, burnt, dry cardboard, rubbery, and bitterness increased significantly as the temperature was increased, while roasted, initial sweet, and sweetness decreased significantly. These findings were also observed with peanut paste stored at different temperatures (Muego-Gnanasekharan and Resurreccion 1992).…”

Section: R Esults From the Analysis Of Variance (Anova) Of 14supporting

confidence: 69%

Whey‐Protein‐Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography

Lee¹,

Trezza²,

Guinard³

et al. 2002

Journal of Food Science

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Lipid oxidation is one of the leading causes of deterioration in peanuts. Oxygen concentration plays an important role in oxidation. Oxygen uptake can be impeded by specialized packaging systems or an edible coating, which in turn will decrease the rate of lipid oxidation. Four different formulations of whey-protein-based coatings were used to coat the peanuts. The peanut samples were stored in duplicate at 40 8C, 50 8C, and 60 8C, each for storage times of 0, 5, 15, and 45 d. Descriptive analysis results revealed that the rancidity was significantly lower for whey-protein-coated peanuts than for uncoated peanuts. This finding was also confirmed by static headspace GC analysis.

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“…Existe uma tendência normal do óleo, liberado no processo de moagem, em migrar para a superfície do produto em virtude da separação gravitacional dos componentes da pasta. No entanto, esse é um fenômeno indesejável, pois o óleo livre é mais susceptível à oxidação do que o que está em contato com as amêndoas 16 .…”

Section: Resultsunclassified

Estabilidade de pasta de amêndoa de castanha de caju

Lima¹,

Bruno²

2007

Ciênc. Tecnol. Aliment.

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ResumoO presente trabalho visou avaliar a estabilidade de pasta de castanha de caju obtida pela moagem de amêndoas quebradas com açúcar, sal e lecitina de soja. A influência de diferentes embalagens (potes de vidro e de polipropileno) e do uso de antioxidantes (BHA, BHT e tocoferóis) na qualidade do produto também foi investigada. Características físico-químicas (atividade de água, índice de acidez, cor e textura instrumentais), microbiológicas (coliformes totais e fecais, Escherichia coli, Salmonella spp., Staphylococcus coagulase positiva e bolores e leveduras) e aceitação sensorial (aparência, aroma, sabor e textura), foram acompanhadas durante 300 dias de armazenamento à temperatura ambiente (28 °C). Foi observado aumento do índice de acidez, redução da maciez e descoloração. No entanto, essas alterações pouco afetaram a aceitação sensorial, que ficou entre "gostei ligeiramente" e "gostei moderadamente", após os 300 dias de armazenamento. As análises microbiológicas demonstraram boa qualidade do produto, estando dentro dos padrões exigidos pela legislação brasileira: contagem de coliformes a 45 °C (fecais) menor que 10 NMP.g -1 e ausência de Salmonella spp. em 25 gramas. Os resultados demonstraram que as pastas podem ser armazenadas nas condições e tempo testados, e que não houve influência dos materiais de embalagem utilizados e nem dos antioxidantes na estabilidade do produto. Palavras-chave: creme de amêndoa; vida de prateleira; características. AbstractThis work involved an evaluation of the stability of cashew nut butter obtained by grinding up broken cashew kernels with sugar, salt and soy lecithin. The influence of different packaging materials (glass and polypropylene containers) and antioxidants (BHA, BHT and tocopherols) on product quality was also evaluated. Physicochemical (water activity, acidity index, instrumental color and texture) and microbiological characteristics (total and fecal coliforms, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, yeast and mold) and sensory acceptance (appearance, flavor, taste and texture) were monitored during 300 days of storage at room temperature (28 °C). The findings indicated an increase in the acidity index, a decline in smoothness and discoloration. However, these alterations hardly affected the sensory acceptance, which, after 300 days of storage, was expressed as "I like it a little" and "I like it moderately". The microbiological analyses showed good product quality at the end of the storage period, since the product met the specifications of Brazilian regulations, i.e., a maximum of 10 MPN.g -1 of fecal coliforms (at 45 °C) and absence of Salmonella spp. in 25 g of product. The results indicated that cashew nut butter can be stored for the time period and under the conditions tested here and that the packaging material and antioxidants utilized did not affect the product's stability. Keywords: cashew nut cream; shelf life; characteristics. Estabilidade de pasta de amêndoa de castanha de caju Stability of cashew nut butterJanice Ri...

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Physicochemical and Sensory Characteristics of Peanut Paste Stored at Different Temperatures

Cited by 41 publications

References 5 publications

‘Flavor‐fade’ and Off‐Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes

‘Flavor‐fade’ and Off‐Flavors in Ground Roasted Peanuts As Related to Selected Pyrazines and Aldehydes

Whey‐Protein‐Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography

Estabilidade de pasta de amêndoa de castanha de caju

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