Grasas y Aceites, Vol 60, No 4 (2009)

Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina


https://doi.org/10.3989/gya.020709

Cecilia G. Riveros
Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, Spain

M. G. Mestrallet
Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, Spain

V. Nepote
ICTA, Facultad de Ciencias Exactas, Físicas y Naturales, IMBIV-CONICET, Spain

N. R. Grosso
Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, Spain

Abstract


The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of peanut pastes prepared with the high-oleic cultivar, Granoleico (GO-P), in comparison with the regular cultivar, Tegua (T-P), of peanuts grown in Argentina. GO-P had higher oil contents (50.91%) than T-P (48.95%). GO-P and T-P did not show differences in ash and carbohydrate contents. T-P exhibit higher protein content (27.49%) than GO-P (26.68%). GO-P had significantly higher oleic and lower linoleic contents (78.50% and 4.60%, respectively) than T-P (45.80% and 33.30%, respectively). In addition, GO-P showed higher eicosenoic acid and lower palmitic acid percentages than TP. The consumer acceptance analysis did not show significant differences between samples of GO-P and T-P. In the descriptive analysis, GO-P showed a higher intensity rating in the oiliness texture attribute than in T-P. The other sensory attributes did not show significant variations between the peanut paste samples. GO-P and T-P have a significant difference in fatty acid composition. However, there were no differences in consumer acceptance and descriptive analysis between samples of peanut pastes except for the oiliness attribute.

Keywords


Acceptability; High oleic; Peanut butter; Sensory

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