Grasas y Aceites, Vol 55, No 4 (2004)

Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses


https://doi.org/10.3989/gya.2004.v55.i4.207

Marta G. Mestrallet
Química Biológica, Facultad de Ciencias Agropecuarias (UNC), ICTA, IMBIV-CONICET, Argentina

Laura Carnacini
Escuela de Nutrición, Facultad de Ciencias Médicas, Argentina

María J. Días
Escuela de Nutrición, Facultad de Ciencias Médicas, Argentina

Valeria Nepote
Química Biológica, Facultad de Ciencias Agropecuarias (UNC), ICTA, IMBIV-CONICET, Argentina

Liliana Ryan
Escuela de Nutrición, Facultad de Ciencias Médicas, Argentina

Silvia Conci
Escuela de Nutrición, Facultad de Ciencias Médicas, Argentina

Nelson R. Grosso
Química Biológica, Facultad de Ciencias Agropecuarias (UNC), ICTA, IMBIV-CONICET, Argentina

Abstract


The objective of this work was to characterize the chemical and sensory aspects of Honey Roasted (HRP) and Roasted Peanuts (RP). These products were evaluated for sensory analysis: overall acceptance using a consumer test and a descriptive analysis using a trained panel. Percentages of protein, oil, carbohydrate and ash was analyzed in HRP and RP. The contents of carbohydrate, oil and protein in HRP were 28.22%, 45.56% and 21.06%, respectively. RP showed higher percentages of lipids and protein and lower percentages of carbohydrate content than HRP. The total energetic value was lower in HRP. Values of 8 (like very much) were chosen by a higher number of consumer panelist for HRP while values of 6 (like slightly) were found in a higher proportion for RP. The trained panel described 11 attributes: brown color, roughness, roasted peanutty, oxidized, cardboard, sweet, salty, bitter, sour, hardness and crunchiness. The roasted peanutty intensity in RP was higher than in HRP. The intensities of roughness, sweet and salty in HRP were higher than in RP.

Keywords


Arachis hypogaea; Chemical composition; Consumer test; Honey roasted peanuts; Peanut; Sensory analysis

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