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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/13705
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/13705
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T09:50:47Zoai: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:34982025-09-29 09:50:48.114CONICET 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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score 13.069144

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