Storage water activity affects flavor fade in high and normal oleic peanuts

Reed, Kyle Andrew; Sims, Charles A.; Gorbet, D. W.; O’Keefe, Sean F.

doi:10.1016/s0963-9969(02)00073-x

Cited by 58 publications

(38 citation statements)

References 12 publications

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“…Polyunsaturated fatty acids, specially linoleic and linolenic acid, are very susceptible to oxidation even under mild ambient conditions and are easily incorporated into the chain mechanism of lipid peroxidation, to yield free and peroxy radicals (Talcott et al 2005). Lipid oxidation is usually implicated as a primary cause of a decreased shelf life, adverse tastes loss of nutrients and generation of undesirable aromas during extended storage of peanut meals (Reed et al 2002). Also peanuts tend to be contaminated with aflatoxin due to fungal growth.…”

Section: Preservation Of Peanutmentioning

confidence: 99%

Peanuts as functional food: a review

2015

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Peanut is an important crop grown worldwide. Commercially it is used mainly for oil production but apart from oil, the by-products of peanut contains many other functional compounds like proteins, fibers, polyphenols, antioxidants, vitamins and minerals which can be added as a functional ingredient into many processed foods. Recently it has also revealed that peanuts are excellent source of compounds like resveratrol, phenolic acids, flavonoids and phytosterols that block the absorption of cholesterol from diet. It is also a good source of Co-enzyme Q10 and contains all the 20 amino acids with highest amount of arginine. These bioactive compounds have been recognized for having disease preventive properties and are thought to promote longevity. The processing methods like roasting and boiling have shown increase in the concentration of these bioactive compounds. In the present paper an overview on peanut bioactive constituents and their health benefits are presented.

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Section: Preservation Of Peanutmentioning

confidence: 99%

Peanuts as functional food: a review

2015

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“…It has been reported that hexanal is a sensitive and reliable indicator for the evaluation of the oxidative status of peanuts and peanut products (Goodridge et al 2003). Hexanal is responsible for off-flavor notes, such as "cardboardy" and "painty" flavors, that are formed during storage as a result of lipid oxidation (Frankel et al 1989;Reed et al 2002).…”

Section: Hexanal Formation During Storagementioning

confidence: 99%

Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts

Wambura

Yang

2009

Food Bioprocess Technol

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Lipid oxidation is an important factor affecting the quality of roasted peanuts. Coatings applied to the peanuts can enhance oxygen barriers to reduce rancidity. Ultrasonication was used to remove lipids from the peanuts prior to applying the coating to improve attachment of the coating on the peanut surface. Peanuts were roasted at 178°C for 15 min and then sonicated in hexane for 10 min. Whey protein isolate (WPI) 11%, corn protein (Zein) 15%, and carboxymethyl cellulose (CMC) 0.5% were used as coating materials. Sample treatments were: (1) roasted-coated with CMC (RCMC), WPI (RWPI), and Zein (RZEIN); (2) roasted-sonicated-coated with CMC (SCMC), WPI (SWPI), and Zein (SZEIN); (3) roasted-uncoated (R) as a control. Oxidative stability was investigated by gas chromatographymass spectrometry (GC-MS) to detect formation of volatile compounds. The GC-MS indicated an eightfold, fivefold, and fourfold increase in hexanal formation in R, RZEIN, and SZEIN samples, respectively. But there was 80%, 91%, 18%, and 66% decrease in hexanal formation in RCMC, SCMC, RWPI, and SWPI samples, respectively, as compared to R. Sonication increased capability of coatings to delay hexanal formation by 11% and 48% for CMC and WPI, respectively, as compared to nonsonicated samples. Thus, the coating in combination with ultrasonication treatment was an effective method in delaying formation of oxidative volatile compounds and hence inhibiting rancidity of roasted peanuts.

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“…Com o aumento do tempo de armazenamento, a fraturabilidade dos biscoitos foi aumentando para as três formulações de biscoitos, o que pode ser explicado pelo aumento da atividade de água dos biscoitos, ao longo do armazenamento por 120 dias. Conforme Reed et al (2002) e Labuza et al (2004), atividades de água entre 0,3 e 0,4, à temperatura ambiente, são suficientes para provocar alterações estruturais, como o empelotamento de pós e a perda de crocância e fraturabilidade em biscoitos. Ganokar & Jain (2014), estudando o efeito da adição de farinha de linhaça em biscoitos, encontraram fraturabilidade variando de 0,54 a 0,65 mm.…”

Section: Monitoramento Dos Parâmetros De Qualidadeunclassified

Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias

Gusmão

Moura

et al. 2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias Technological characterization of cookies made with different concentrations of mesquite flour during 120 days of storage ResumoO objetivo deste trabalho foi avaliar os parâmetros de qualidade (firmeza, fraturabilidade, atividade de água e cor) de biscoitos enriquecidos com diferentes percentuais de farinha de algaroba (5%, 15% e 25%), durante o armazenamento por 120 dias, além de determinar as características físicas (espessura, diâmetro, fator de expansão, volume específico e massa), físico-químicas (teor de água, cinzas, proteínas, açúcares, lipídios e fibras) e minerais (cálcio, fósforo e ferro). Os parâmetros de qualidade desses produtos foram acompanhados durante 120 dias de armazenamento, com intervalo de 15 dias entre as medições. Foram realizadas as caracterizações física e físico-química, e os minerais foram determinados por espectroscopia de difração de raios X por energia dispersiva. Os parâmetros de qualidade foram analisados estatisticamente, utilizando-se um delineamento experimental fatorial, com dois fatores: nove períodos de armazenamento e três formulações de biscoitos. Conclui-se que, após o período de 120 dias de armazenamento, houve diferença significativa entre os parâmetros de qualidade dos biscoitos. Os biscoitos elaborados com farinha de algaroba tiveram sua atividade de água, fraturabilidade e luminosidade aumentada, e sua firmeza e intensidade de amarelo e vermelho, reduzidas. Com o aumento da concentração de farinha de algaroba na formulação dos biscoitos, ocorreu uma variação maior entre a atividade de água inicial e a atividade de água final, e entre luminosidade inicial e luminosidade final. Os biscoitos enriquecidos com farinha de algaroba apresentaram nutrientes, como cálcio, ferro e fósforo, e características de qualidade aceitáveis durante o armazenamento, com comportamento similar a produtos já existentes no mercado. Palavras-chave: Prosopis juliflora; Cookies; Qualidade; Armazenamento. AbstractThis study aimed to assess the quality parameters (water activity, firmness, brittleness and colour) of cookies enriched with different mesquite flour concentrations (5, 15 and 25 g100g -1 ) during storage for 120 days, and to determine their physical (thickness, diameter, expansion factor, specific volume and mass), physicochemical (water, ash, protein, sugar, fat and fibre contents) and mineral (calcium, phosphorous and iron) characteristics. The quality parameters of these products were monitored for 120 days of storage, with an interval of 15 days between measurements. The physical and physicochemical characterizations were carried out and the minerals quantified using X-ray diffraction spectroscopy by dispersive energ...

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Storage water activity affects flavor fade in high and normal oleic peanuts

Cited by 58 publications

References 12 publications

Peanuts as functional food: a review

Peanuts as functional food: a review

Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts

Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias

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