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

• Main Authors: V. Nepote, M. G. Mestrallet, R. H. Olmedo, L. C. Ryan, S. Conci, N. R. Grosso
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2008-06-01
• Series: Grasas y Aceites
• Subjects: acceptability; algarrobo; peanuts; prickly pear; sensory
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/507

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.