Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina
DOI:
https://doi.org/10.3989/gya.020709Keywords:
Acceptability, High oleic, Peanut butter, SensoryAbstract
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.
Downloads
References
Ahmed EH, Young CT. 1982. Composition, quality, and flavor of peanuts, in Pattee HE, Young CT (Ed.). Peanut Science and Technology, American Peanut Research and Education Society Inc., Yoakum, TX, USA, pp. 655-688.
American Peanut Council. 2008. About The Peanut Industry. Value-Added Products. Available: http://www.peanutsusa.com/USA/index.cfm?fuseaction=home.page&pid=12, December, 15 2008.
Andersen PC, Hill K, Gorbet DW, Brodbeck BV. 1998. Fatty acids and amino acid profiles of selected peanut cultivars and breeding lines. J. Food Comp. Anal. 11, 100-111. doi:10.1006/jfca.1998.0565
AOAC. 1980. Official Methods of Analysis. Horwitz W (Ed.), 13th ed, Association of Official Analytical Chemists, Washington, DC, USA, pp. 435-440.
Bett KL, Boylston TD. 1992. Effect of storage on roasted peanut quality, in St. Angelo AJ (Ed.) Lipid Oxidation in Food, ACS Symposium Series 500, American Chemical Society, Washington, DC, USA, pp. 322-343.
Brannan GL, Koehler PE, Ware GO. 1999. Physicochemical and sensory characteristics of defatted roasted peanuts during storage.Peanut Sci. 26, 44-53.
Buckholz LL, Daun H. 1981. Instrumental and sensory characteristics of roasted peanut flavor volatiles, in Teranishi R, Barrera-Benitez H (Ed.) Quality of Selected Fruits and Vegetables, ACS Symposium Series 170, American Chemical Society, Washington, DC, USA, pp. 163-181.
Casini C, Dardanelli JL, Martínez MJ, Balzarini M, Borgogno CS, Nassetta M. 2003. Oil quality and sugar content of peanuts (Arachis hypogaea) grown in Argentina: their relationship with climatic variables and seed yield. J. Agric. Food Chem. 51, 6309-6313. doi:10.1021/jf030183j PMid:14518960
Crippen KL, Vercellotti JR, Lovegren NV, Sanders TH. 1992. Defining roasted peanut flavor quality, Part 2, Correlation of GC volatiles and sensory flavour attributes, in Charalambous G (Ed.) Food Science and Human Nutrition, Elsevier Science Publisher BV, Amsterdam, pp. 211-227.
Frankel EN. 2005. Lipid Oxidation, 2nd ed, The Oily Press. Bridgewater, England, pp. 1-470.
Grosso NR, Nepote V, Guzmán CA. 2000. Chemical composition of some wild peanut species (Arachis L.) seeds. J. Agric. Food Chem. 48, 806-809. doi:10.1021/jf9901744 PMid:10725154
Grosso NR, Nepote V, Giannuzzo N, Guzmán CA. 2002. Composición porcentual de ácidos grasos y de esteroles de algunos genotipos de especies silvestres de maní. Anales de la Asociación Química Argentina (Journal of the Argentine Chemical Society) 90 (4/6), 45-53.
Grosso NR, Resurreccion AVA. 2002. Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. J. Food Sci. 67, 1530-1537. doi:10.1111/j.1365-2621.2002.tb10317.x
Isleib TG, Pattee HE, Sanders TH, Hendrix KW, Dean LO. 2006. Compositional and sensory comparisons between normal and high-oleic peanuts. J. Agric. Food Chem. 54, 1759-1763. doi:10.1021/jf052353t PMid:16506830
Johnsen PB, Civille GV, Vercellotti JR, Sanders TH, Dus CA. 1988. Development of a lexicon for the description of peanut flavor. J. Sensory Studies 3, 9-17. doi:10.1111/j.1745-459X.1988.tb00426.x
Lee CM, Resurreccion AVA. 2001. Improved correlation between sensory and instrumental measurements of peanut butter texture. J. Food Sci. 67, 1939-1949.
Meilgaard M, Civille GV, Carr BT. 1991. Selection and Training of Panel Members, in Sensory Evaluation Techniques, 2nd ed, CRC Press Inc, Boca Raton, Florida, USA, pp. 135-235
Mestrallet MG, Carnacini L, Días MJ, Nepote V, Ryan L, Conci S, Grosso NR. 2004. Honey Roasted Peanuts and Roasted Peanuts from Argentina. Sensorial and Chemical Analyses. Grasas y Aceites 55, 401-408. Spain. doi:10.3989/gya.2004.v55.i4.207
Mugendi JB, Sims CA, Gorbet DW, O’Keefe SF. 1998. Flavor stability of high oleic peanuts stored at low humidity. J. Amer. Oil. Chem. Soc. 75, 21-25. doi:10.1007/s11746-998-0004-0
Nawar WW. 1996. Lipids, in Fennema O (Ed) Food chemistry. 3rd ed, Marcel Dekker, New York, USA, pp. 255-264.
Nepote V, Mestrallet MG, Accietto RH, Galizzi M, Grosso NR. 2006a. Chemical and sensory stability of roasted high-oleic peanuts from Argentina. J. Sci. Food Agric. 86, 944-952. doi:10.1002/jsfa.2442
Nepote V, Mestrallet MG, Grosso NR. 2006b. Oxidative stability in fried-salted peanuts elaborated with higholeic and regular peanut from Argentina. I. J. Food Sci. and Tech. 41, 900-909. doi:10.1111/j.1365-2621.2005.01135.x
Nepote V, Mestrallet MG, Olmedo RH, Ryan LC, Conci S, Grosso NR. 2008. Chemical Composition and Sensory Analysis of Roasted Peanuts Coated with Prickly Pear and Algarrobo Pod Syrups. Grasas y Aceites 59, 174-181. doi:10.3989/gya.2008.v59.i2.507
Norden AAJ, Gorbet DW, Knauff DDA, Young CT. 1987. Variability in Oil Quality among Peanut Genotypes in the Florida Breeding Program. Peanut Sci. 14, 7-11.
Özcan M, Seven S. 2003. Physical and chemical analysis and fatty acid composition of peanut, peanut oil and peanut butter from ÇOM and NC-7 cultivars. Grasas y Aceites 54, 12-18. doi:10.3989/gya.2003.v54.i1.270
Pattee HE, Isleib TG, Moore K, Gorbet DW, Giesbrecht FG. 2002. Effect of the high-oleic trait and paste storage variables on sensory attribute stability of roasted peanuts. J. Agric. Food Chem. 50, 7366-7370. doi:10.1021/jf025853k PMid:12452660
Peryam DR, Pilgrim FJ. 1957. Hedonic scale method of measuring food preferences. Food Technol. 11, 9-14.
Plemmons LE, Resurreccion AVA. 1998. A warm-up sample improves reliability of responses in descriptive analysis. J. Sensory Studies 13, 359-376. doi:10.1111/j.1745-459X.1998.tb00095.x
Resurreccion AVA. 1998. Consumer Sensory Testing for Product Development, Aspen Publisher Inc. Gaithersburg, Maryland, USA.
Savage GP, Keenan JI. 1994. The composition and nutritive value of Groundnut kernels, in Smart J (Ed.).The Groundnut Crop, Chapman and Hall. London. UK, pp. 173-213.
U.S. Food and Drug Administration-Center of Devices and Radiological Health. 2002. Code of Federal Regulations. Title 21-Food and Drugs.—Sec. 164.150 Peanut butter. Washington D.C. Available at http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/showCFR.cfm?FR5164.150. Accessed July 17, 2004.
Woodroof JG. 1983. Peanuts. Production, Processing, Products, 3th ed, AVI Publishing Company Inc., Westport, CT, USA, pp. 8-10.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
