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

Lee, Soo Yeun; Trezza, T. A.; Guinard, Jean Xavier; Krochta, John M.

doi:10.1111/j.1365-2621.2002.tb09479.x

Cited by 37 publications

(24 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Factors such as light, water activity, lipid content and composition, temperature, relative humidity, and oxygen concentration of the environment or packaging headspace play a significant role in roasted-peanut lipid oxidation. Among these factors, oxygen concentration is considered to be one of the most important (Lee et al 2002).…”

Section: Introductionmentioning

confidence: 99%

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Wambura

Yang

Mwakatage

2008

Food Bioprocess Technol

View full text Add to dashboard Cite

Rancidity due to the lipid oxidation process is a critical factor influencing the quality of roasted peanuts. Sonication in combination with edible coatings added with plant extracts may extend the oxidative stability of peanuts. Peanuts were roasted at 178°C for 15 min, subjected to sonication in hexane for 10 min, and then coated with carboxymethyl cellulose (CMC) solution mixed with rosemary, tea extracts, and α-tocopherol and stored at 35°C for 12 weeks. The oxidative stability of the samples was investigated by measuring the oxidative stability index. Reduction in oxidation of 66.1% and 10.4% was observed for samples roasted and coated with extracts of rosemary and tea, respectively, as compared to uncoated sample. However, the oxidative stability of samples roasted-sonicated and coated with extracts of rosemary and tea was improved by 100.7% and 28.1%, respectively, in relation to the control. Sonication beyond coating improved the oxidative stability of the samples mixed with rosemary, tea extracts, and α-tocopherol by 10.3%, 12.1%, 34.6%, and 17.7%, respectively. The L * , a * , and b * values indicated that the peanut coated with CMC mixed with rosemary, tea extracts, and tocopherol at different concentration levels did not have significant (P < 0.05) color change during the 12-week storage at 35°C.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Wambura

Yang

Mwakatage

2008

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…Honey coatings on peanuts also reduced the oxidation (Nepote and others 2006). Recently a research team (Lee and Krochta 2002; Lee and others 2002; Han and Krochta 2007) studied about the inhibitory effect of whey protein coating on peanut oxidation as well as sensory quality. This article presents the effect of whey protein coatings with and without antioxidants of α‐tocopherol and ascorbyl palmitate on the peanut oxidation during 16 wk.…”

Section: Introductionmentioning

confidence: 99%

Coating of Peanuts with Edible Whey Protein Film Containing α‐Tocopherol and Ascorbyl Palmitate

Han¹,

Hwang²,

Min³

et al. 2008

Journal of Food Science

View full text Add to dashboard Cite

Physical properties of whey protein isolate (WPI) coating solution incorporating ascorbic palmitate (AP) and alpha-tocopherol (tocopherol) were characterized, and the antioxidant activity of dried WPI coatings against lipid oxidation in roasted peanuts were investigated. The AP and tocopherol were mixed into a 10% (w/w) WPI solution containing 6.7% glycerol. Process 1 (P1) blended an AP and tocopherol mixture directly into the WPI solution using a high-speed homogenizer. Process 2 (P2) used ethanol as a solvent for dissolving AP and tocopherol into the WPI solution. The viscosity and turbidity of the WPI coating solution showed the Newtonian fluid behavior, and 0.25% of critical concentration of AP in WPI solution rheology. After peanuts were coated with WPI solutions, color changes of peanuts were measured during 16 wk of storage at 25 degrees C, and the oxidation of peanuts was determined by hexanal analysis using solid-phase micro-extraction samplers and GC-MS. Regardless of the presence of antioxidants in the coating layer, the formation of hexanal from the oxidation of peanut lipids was reduced by WPI coatings, which indicates WPI coatings protected the peanuts from oxygen permeation and oxidation. However, the incorporation of antioxidants in the WPI coating layer did not show a significant difference in hexanal production from that of WPI coating treatment without incorporation of antioxidants.

show abstract

“…2009), carboxymethyl cellulose (Wambura et al . 2008, 2010), whey protein (Lee et al . 2002; Wambura et al .…”

Section: Introductionmentioning

confidence: 99%

“…It is possible to extend the shelf life of deep-fried and roasted peanuts using edible coatings with low oxygen permeability (Mate et al 1996). These edible coatings have been composed of honey (Nepote et al 2006), syrup (Gayol et al 2009), carboxymethyl cellulose (Wambura et al 2008(Wambura et al , 2010, whey protein (Lee et al 2002;Wambura et al 2008), polysaccharides (Minowa 1994), and rosemary, oregano and laurel essential oils (Olmedo et al 2008). Antioxidant coatings using tocopherol (Yuki et al 1978;Wambura et al 2010) and butylated hydroxytoluene (Olmedo et al 2008) also effectively improve oxidation stability.…”

Section: Introductionmentioning

confidence: 99%

Improving Oxidative Stability of Deep-Fried Peanuts by Frying Under Appropriate Process Conditions in a Greater Stability Medium

Miyagi¹

2012

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The present study thoroughly investigated a conventional process for frying peanuts to demonstrate what causes a reduction in the oxidative stability of fried peanut. We attempted to improve the oxidative stability of fried peanuts by controlling the process without changing the taste or materials and without investing in new equipment. The frying process was found to most significantly influence the oxidative stability. The shelf life of fried peanuts was almost doubled by omitting the deoiling (centrifugation) process, as frying oil with palm and palm kernel oils creates an edible coating that protects against oxidation. The shelf life can also be almost doubled by the formation of melanoidin (or a similar compound) as an antioxidant by changing the frying conditions (frying time at 150C). As mentioned earlier, effective use of frying oil and control of the frying process are the key points for improving the oxidative stability of fried peanuts. PRACTICAL APPLICATIONS This study improved the oxidative stability of deep‐fried peanuts by simply changing the production process without changing the taste, materials, or packaging and without investing in equipment. Using palm and palm kernel frying oils; forming an edible coating by omitting the deoiling step; and controlling the frying conditions, such as the frying time and temperature, to form melanoidin or similar compounds were the points for improvements. This finding will suggest a simple approach to extending the shelf life and will be useful for practical applications.

show abstract

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

Cited by 37 publications

References 24 publications

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Coating of Peanuts with Edible Whey Protein Film Containing α‐Tocopherol and Ascorbyl Palmitate

Improving Oxidative Stability of Deep-Fried Peanuts by Frying Under Appropriate Process Conditions in a Greater Stability Medium

Contact Info

Product

Resources

About