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

Marta G. Mestrallet; Laura Carnacini; María J. Días; Valeria Nepote; Liliana Ryan; Silvia Conci; Nelson R. Grosso

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

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

Authors

Marta G. Mestrallet Química Biológica, Facultad de Ciencias Agropecuarias (UNC), ICTA, IMBIV-CONICET
Laura Carnacini Escuela de Nutrición, Facultad de Ciencias Médicas
María J. Días Escuela de Nutrición, Facultad de Ciencias Médicas
Valeria Nepote Química Biológica, Facultad de Ciencias Agropecuarias (UNC), ICTA, IMBIV-CONICET
Liliana Ryan Escuela de Nutrición, Facultad de Ciencias Médicas
Silvia Conci Escuela de Nutrición, Facultad de Ciencias Médicas
Nelson R. Grosso Química Biológica, Facultad de Ciencias Agropecuarias (UNC), ICTA, IMBIV-CONICET

DOI:

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

Keywords:

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

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.

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Published

2004-12-30

How to Cite

Mestrallet MG, Carnacini L, Días MJ, Nepote V, Ryan L, Conci S, Grosso NR. Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses. Grasas aceites [Internet]. 2004Dec.30 [cited 2025May1];55(4):401-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/207

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Issue

Vol. 55 No. 4 (2004)

Section

Research

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