Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds

Autores
Gayol, Maria Fernanda; Solani, Soledad; Quiroga, Patricia Raquel; Nepote, Valeria; Grosso, Nelson
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to evaluate the oxidative stability of roasted almonds coated with prickly pear and algarrobo pod syrups and the effect of these coatings on the consumer acceptance. RESULTS: Prickly pear syrup had higher moisture, proteins, ashes and lipids, and less carbohydrate content than algarrobo pod syrup. Phenolics and antioxidant activity such as inhibition percentages of diphenyl picryl hydrazyl radical were higher in prickly pear syrup than algarrobo pod syrup. Roasted almonds had higher protein and lipid contents and lower total carbohydrates than coated almonds. Three main fatty acids detected in all almond products were palmitic (63.2 g kg-1), oleic (727.0 g kg-1) and linoleic (208.0 g kg-1) acids. The overall acceptance means in Roasted almonds, Roasted almonds coated with prickle pear syrup and Roasted almonds coated with algarrobo pod syrup were 6.83, 6.65 and 6.70 in a 9 points hedonic scale, respectively. The peroxide and anisidine values increased in all products. The increase was higher in roasted almonds without coating. CONCLUSION: These results indicated that the syrup coatings provided protection against lipid oxidation in almond products. Prickly pear syrup showed better protection against lipid oxidation.
Fil: Gayol, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Solani, Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Quiroga, Patricia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Materia
Almond
Coating
Opuntia
Prosopis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/26285
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/26285
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almondsGayol, Maria FernandaSolani, SoledadQuiroga, Patricia RaquelNepote, ValeriaGrosso, NelsonAlmondCoatingOpuntiaProsopishttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The objective of this study was to evaluate the oxidative stability of roasted almonds coated with prickly pear and algarrobo pod syrups and the effect of these coatings on the consumer acceptance. RESULTS: Prickly pear syrup had higher moisture, proteins, ashes and lipids, and less carbohydrate content than algarrobo pod syrup. Phenolics and antioxidant activity such as inhibition percentages of diphenyl picryl hydrazyl radical were higher in prickly pear syrup than algarrobo pod syrup. Roasted almonds had higher protein and lipid contents and lower total carbohydrates than coated almonds. Three main fatty acids detected in all almond products were palmitic (63.2 g kg-1), oleic (727.0 g kg-1) and linoleic (208.0 g kg-1) acids. The overall acceptance means in Roasted almonds, Roasted almonds coated with prickle pear syrup and Roasted almonds coated with algarrobo pod syrup were 6.83, 6.65 and 6.70 in a 9 points hedonic scale, respectively. The peroxide and anisidine values increased in all products. The increase was higher in roasted almonds without coating. CONCLUSION: These results indicated that the syrup coatings provided protection against lipid oxidation in almond products. Prickly pear syrup showed better protection against lipid oxidation.Fil: Gayol, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Solani, Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Quiroga, Patricia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaJohn Wiley & Sons Ltd2009-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/26285Gayol, Maria Fernanda; Solani, Soledad; Quiroga, Patricia Raquel; Nepote, Valeria; Grosso, Nelson; Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds; John Wiley & Sons Ltd; Journal Of The Science Of Food And Agriculture; 89; 14; 9-2009; 2415-24200022-51421097-0010CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.3737/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.3737info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:29:22Zoai:ri.conicet.gov.ar:11336/26285instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:29:22.883CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds
title Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds
spellingShingle Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds
Gayol, Maria Fernanda
Almond
Coating
Opuntia
Prosopis
title_short Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds
title_full Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds
title_fullStr Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds
title_full_unstemmed Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds
title_sort Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds
dc.creator.none.fl_str_mv Gayol, Maria Fernanda
Solani, Soledad
Quiroga, Patricia Raquel
Nepote, Valeria
Grosso, Nelson
author Gayol, Maria Fernanda
author_facet Gayol, Maria Fernanda
Solani, Soledad
Quiroga, Patricia Raquel
Nepote, Valeria
Grosso, Nelson
author_role author
author2 Solani, Soledad
Quiroga, Patricia Raquel
Nepote, Valeria
Grosso, Nelson
author2_role author
author
author
author
dc.subject.none.fl_str_mv Almond
Coating
Opuntia
Prosopis
topic Almond
Coating
Opuntia
Prosopis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this study was to evaluate the oxidative stability of roasted almonds coated with prickly pear and algarrobo pod syrups and the effect of these coatings on the consumer acceptance. RESULTS: Prickly pear syrup had higher moisture, proteins, ashes and lipids, and less carbohydrate content than algarrobo pod syrup. Phenolics and antioxidant activity such as inhibition percentages of diphenyl picryl hydrazyl radical were higher in prickly pear syrup than algarrobo pod syrup. Roasted almonds had higher protein and lipid contents and lower total carbohydrates than coated almonds. Three main fatty acids detected in all almond products were palmitic (63.2 g kg-1), oleic (727.0 g kg-1) and linoleic (208.0 g kg-1) acids. The overall acceptance means in Roasted almonds, Roasted almonds coated with prickle pear syrup and Roasted almonds coated with algarrobo pod syrup were 6.83, 6.65 and 6.70 in a 9 points hedonic scale, respectively. The peroxide and anisidine values increased in all products. The increase was higher in roasted almonds without coating. CONCLUSION: These results indicated that the syrup coatings provided protection against lipid oxidation in almond products. Prickly pear syrup showed better protection against lipid oxidation.
Fil: Gayol, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Solani, Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Quiroga, Patricia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
description The objective of this study was to evaluate the oxidative stability of roasted almonds coated with prickly pear and algarrobo pod syrups and the effect of these coatings on the consumer acceptance. RESULTS: Prickly pear syrup had higher moisture, proteins, ashes and lipids, and less carbohydrate content than algarrobo pod syrup. Phenolics and antioxidant activity such as inhibition percentages of diphenyl picryl hydrazyl radical were higher in prickly pear syrup than algarrobo pod syrup. Roasted almonds had higher protein and lipid contents and lower total carbohydrates than coated almonds. Three main fatty acids detected in all almond products were palmitic (63.2 g kg-1), oleic (727.0 g kg-1) and linoleic (208.0 g kg-1) acids. The overall acceptance means in Roasted almonds, Roasted almonds coated with prickle pear syrup and Roasted almonds coated with algarrobo pod syrup were 6.83, 6.65 and 6.70 in a 9 points hedonic scale, respectively. The peroxide and anisidine values increased in all products. The increase was higher in roasted almonds without coating. CONCLUSION: These results indicated that the syrup coatings provided protection against lipid oxidation in almond products. Prickly pear syrup showed better protection against lipid oxidation.
publishDate 2009
dc.date.none.fl_str_mv 2009-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/26285
Gayol, Maria Fernanda; Solani, Soledad; Quiroga, Patricia Raquel; Nepote, Valeria; Grosso, Nelson; Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds; John Wiley & Sons Ltd; Journal Of The Science Of Food And Agriculture; 89; 14; 9-2009; 2415-2420
0022-5142
1097-0010
CONICET Digital
CONICET
url http://hdl.handle.net/11336/26285
identifier_str_mv Gayol, Maria Fernanda; Solani, Soledad; Quiroga, Patricia Raquel; Nepote, Valeria; Grosso, Nelson; Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds; John Wiley & Sons Ltd; Journal Of The Science Of Food And Agriculture; 89; 14; 9-2009; 2415-2420
0022-5142
1097-0010
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.3737/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.3737
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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