Chemical 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 coate...
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Consejo Superior de Investigaciones Científicas
2008-06-01
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doaj-1b30a33c9eeb4368aefe087d764e6a532021-05-05T07:28:23ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142008-06-0159217418110.3989/gya.2008.v59.i2.507502Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrupsV. Nepote0M. G. Mestrallet1R. H. Olmedo2L. C. Ryan3S. Conci4N. R. Grosso5ICTA, Facultad de Ciencias Exactas, Físicas y Naturales, IMBIV-CONICETQuímica Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICETQuímica Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICETEscuela de Nutrición, Facultad de Ciencias Médicas (UNC)Escuela de Nutrición, Facultad de Ciencias Médicas (UNC)Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICETThe 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 RPA 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.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/507acceptabilityalgarrobopeanutsprickly pearsensory |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
V. Nepote M. G. Mestrallet R. H. Olmedo L. C. Ryan S. Conci N. R. Grosso |
spellingShingle |
V. Nepote M. G. Mestrallet R. H. Olmedo L. C. Ryan S. Conci N. R. Grosso Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups Grasas y Aceites acceptability algarrobo peanuts prickly pear sensory |
author_facet |
V. Nepote M. G. Mestrallet R. H. Olmedo L. C. Ryan S. Conci N. R. Grosso |
author_sort |
V. Nepote |
title |
Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups |
title_short |
Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups |
title_full |
Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups |
title_fullStr |
Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups |
title_full_unstemmed |
Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups |
title_sort |
chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2008-06-01 |
description |
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 RPA 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. |
topic |
acceptability algarrobo peanuts prickly pear sensory |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/507 |
work_keys_str_mv |
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