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


  • Cecilia G. Riveros Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET
  • M. G. Mestrallet Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET
  • V. Nepote ICTA, Facultad de Ciencias Exactas, Físicas y Naturales, IMBIV-CONICET
  • N. R. Grosso Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET



Acceptability, High oleic, Peanut butter, Sensory


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.


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How to Cite

Riveros CG, Mestrallet MG, Nepote V, Grosso NR. Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina. Grasas aceites [Internet]. 2009Sep.30 [cited 2024May23];60(4):388-95. Available from: