Preserving sensory attributes of roasted peanuts using edible coatings
- Autores
- Riveros, Cecilia Gabriela; Mestrallet, Marta Graciela; Quiroga, Patricia Raquel; Nepote, Valeria; Grosso, Nelson
- Año de publicación
- 2013
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Peanut products are susceptible to development rancid and off-flavours through lipid oxidation. Preservation of these products is one of the problems in the peanut industry. The purpose of this work was to determine the sensory and chemical stability of roasted peanuts (RP) coated with different edible coatings: carboxymethyl cellulose (RP-CMC), methyl cellulose (RP-MC) or whey protein (RP-WPI) during storage. Sensory attributes and chemical indicators (peroxide and p-anisidine values, and conjugated dienes) of lipid oxidation were measured during storage. Chemical indicator values and intensity ratings of oxidized and cardboard flavours had lower increase in RP-CMC, RP-MC and RP-WPI during storage than in RP whereas roasted peanutty flavour showed a lower decrease. The stability of RP-CMC is about a double longer with respect to RP. These results indicate that edible coatings preserve the sensory properties of roasted peanuts. Carboxymethyl cellulose exhibited the best protecting effect on this product.
Fil: Riveros, Cecilia Gabriela. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Quiroga, Patricia Raquel. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Nepote, Valeria. Universidad Nacional de Cordoba. Facultad de Cs.exactas Fisicas y Naturales. Instituto de Cs.y Tecnologia de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Grosso, Nelson. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina - Materia
-
Descriptve Analysis
Edible Film
Oxidation
Peanuts
Preserving
Rancidity
Sensory
Stability - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/13705
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Preserving sensory attributes of roasted peanuts using edible coatingsRiveros, Cecilia GabrielaMestrallet, Marta GracielaQuiroga, Patricia RaquelNepote, ValeriaGrosso, NelsonDescriptve AnalysisEdible FilmOxidationPeanutsPreservingRanciditySensoryStabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Peanut products are susceptible to development rancid and off-flavours through lipid oxidation. Preservation of these products is one of the problems in the peanut industry. The purpose of this work was to determine the sensory and chemical stability of roasted peanuts (RP) coated with different edible coatings: carboxymethyl cellulose (RP-CMC), methyl cellulose (RP-MC) or whey protein (RP-WPI) during storage. Sensory attributes and chemical indicators (peroxide and p-anisidine values, and conjugated dienes) of lipid oxidation were measured during storage. Chemical indicator values and intensity ratings of oxidized and cardboard flavours had lower increase in RP-CMC, RP-MC and RP-WPI during storage than in RP whereas roasted peanutty flavour showed a lower decrease. The stability of RP-CMC is about a double longer with respect to RP. These results indicate that edible coatings preserve the sensory properties of roasted peanuts. Carboxymethyl cellulose exhibited the best protecting effect on this product.Fil: Riveros, Cecilia Gabriela. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Mestrallet, Marta Graciela. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Quiroga, Patricia Raquel. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Nepote, Valeria. Universidad Nacional de Cordoba. Facultad de Cs.exactas Fisicas y Naturales. Instituto de Cs.y Tecnologia de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Grosso, Nelson. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaWiley2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13705Riveros, Cecilia Gabriela; Mestrallet, Marta Graciela; Quiroga, Patricia Raquel; Nepote, Valeria; Grosso, Nelson; Preserving sensory attributes of roasted peanuts using edible coatings; Wiley; International Journal Of Food Science And Technology; 48; 4; 4-2013; 850-8590950-54231365-2621enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12036/fullinfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12036info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:41Zoai:ri.conicet.gov.ar:11336/13705instacron: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:34982025-09-03 09:52:41.574CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Preserving sensory attributes of roasted peanuts using edible coatings |
title |
Preserving sensory attributes of roasted peanuts using edible coatings |
spellingShingle |
Preserving sensory attributes of roasted peanuts using edible coatings Riveros, Cecilia Gabriela Descriptve Analysis Edible Film Oxidation Peanuts Preserving Rancidity Sensory Stability |
title_short |
Preserving sensory attributes of roasted peanuts using edible coatings |
title_full |
Preserving sensory attributes of roasted peanuts using edible coatings |
title_fullStr |
Preserving sensory attributes of roasted peanuts using edible coatings |
title_full_unstemmed |
Preserving sensory attributes of roasted peanuts using edible coatings |
title_sort |
Preserving sensory attributes of roasted peanuts using edible coatings |
dc.creator.none.fl_str_mv |
Riveros, Cecilia Gabriela Mestrallet, Marta Graciela Quiroga, Patricia Raquel Nepote, Valeria Grosso, Nelson |
author |
Riveros, Cecilia Gabriela |
author_facet |
Riveros, Cecilia Gabriela Mestrallet, Marta Graciela Quiroga, Patricia Raquel Nepote, Valeria Grosso, Nelson |
author_role |
author |
author2 |
Mestrallet, Marta Graciela Quiroga, Patricia Raquel Nepote, Valeria Grosso, Nelson |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Descriptve Analysis Edible Film Oxidation Peanuts Preserving Rancidity Sensory Stability |
topic |
Descriptve Analysis Edible Film Oxidation Peanuts Preserving Rancidity Sensory Stability |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Peanut products are susceptible to development rancid and off-flavours through lipid oxidation. Preservation of these products is one of the problems in the peanut industry. The purpose of this work was to determine the sensory and chemical stability of roasted peanuts (RP) coated with different edible coatings: carboxymethyl cellulose (RP-CMC), methyl cellulose (RP-MC) or whey protein (RP-WPI) during storage. Sensory attributes and chemical indicators (peroxide and p-anisidine values, and conjugated dienes) of lipid oxidation were measured during storage. Chemical indicator values and intensity ratings of oxidized and cardboard flavours had lower increase in RP-CMC, RP-MC and RP-WPI during storage than in RP whereas roasted peanutty flavour showed a lower decrease. The stability of RP-CMC is about a double longer with respect to RP. These results indicate that edible coatings preserve the sensory properties of roasted peanuts. Carboxymethyl cellulose exhibited the best protecting effect on this product. Fil: Riveros, Cecilia Gabriela. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina Fil: Mestrallet, Marta Graciela. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina Fil: Quiroga, Patricia Raquel. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina Fil: Nepote, Valeria. Universidad Nacional de Cordoba. Facultad de Cs.exactas Fisicas y Naturales. Instituto de Cs.y Tecnologia de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina Fil: Grosso, Nelson. Universidad Nacional de Cordoba. Facultad de Cs.agropecuarias. Catedra de Quimica Biologica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina |
description |
Peanut products are susceptible to development rancid and off-flavours through lipid oxidation. Preservation of these products is one of the problems in the peanut industry. The purpose of this work was to determine the sensory and chemical stability of roasted peanuts (RP) coated with different edible coatings: carboxymethyl cellulose (RP-CMC), methyl cellulose (RP-MC) or whey protein (RP-WPI) during storage. Sensory attributes and chemical indicators (peroxide and p-anisidine values, and conjugated dienes) of lipid oxidation were measured during storage. Chemical indicator values and intensity ratings of oxidized and cardboard flavours had lower increase in RP-CMC, RP-MC and RP-WPI during storage than in RP whereas roasted peanutty flavour showed a lower decrease. The stability of RP-CMC is about a double longer with respect to RP. These results indicate that edible coatings preserve the sensory properties of roasted peanuts. Carboxymethyl cellulose exhibited the best protecting effect on this product. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-04 |
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/11336/13705 Riveros, Cecilia Gabriela; Mestrallet, Marta Graciela; Quiroga, Patricia Raquel; Nepote, Valeria; Grosso, Nelson; Preserving sensory attributes of roasted peanuts using edible coatings; Wiley; International Journal Of Food Science And Technology; 48; 4; 4-2013; 850-859 0950-5423 1365-2621 |
url |
http://hdl.handle.net/11336/13705 |
identifier_str_mv |
Riveros, Cecilia Gabriela; Mestrallet, Marta Graciela; Quiroga, Patricia Raquel; Nepote, Valeria; Grosso, Nelson; Preserving sensory attributes of roasted peanuts using edible coatings; Wiley; International Journal Of Food Science And Technology; 48; 4; 4-2013; 850-859 0950-5423 1365-2621 |
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/10.1111/ijfs.12036/full info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12036 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
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 application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley |
publisher.none.fl_str_mv |
Wiley |
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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13.13397 |