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


  • V. Nepote ICTA, Facultad de Ciencias Exactas, Físicas y Naturales, IMBIV-CONICET
  • M. G. Mestrallet Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET
  • R. H. Olmedo Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET
  • L. C. Ryan Escuela de Nutrición, Facultad de Ciencias Médicas (UNC)
  • S. Conci Escuela de Nutrición, Facultad de Ciencias Médicas (UNC)
  • N. R. Grosso Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET



Acceptability, Algarrobo, Peanuts, Prickly pear, Sensory


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.


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How to Cite

Nepote V, Mestrallet MG, Olmedo RH, Ryan LC, Conci S, Grosso NR. Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups. grasasaceites [Internet]. 2008Jun.30 [cited 2022Dec.10];59(2):174-81. Available from: