Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures

Autores
Nepote, Valeria; Mestrallet, Marta Graciela; Ryan, Liliana; Conci, Silvia Alicia; Grosso, Nelson
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this work was to determine the oxidative stability in honey roasted peanuts (HRP) and roasted peanuts (RP). Chemical analysis and descriptive analysis were performed on samples of HRP and RP stored at −15, 23 and 40 °C. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 days of storage to determine protective effect of honey coating on the product stability. Peroxide and TBARS values, oxidized and cardboard flavors increased and roasted peanutty flavor decreased across the storage time for both products. Addition of honey coating provided protection against lipid oxidation. Peroxide value reached 10 meqO2 kg−1 after 6 days in RP and 36 days in HRP at 23 °C.
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: Mestrallet, Marta Graciela. 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: Ryan, Liliana. Universidad Nacional de Cordoba. Facultad de Medicina. Escuela de Nutrición; Argentina
Fil: Conci, Silvia Alicia. Universidad Nacional de Cordoba. Facultad de Medicina. Escuela de Nutrición; 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Materia
Peanuts
Analysis
Peroxide
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:11336/29900
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/29900
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperaturesNepote, ValeriaMestrallet, Marta GracielaRyan, LilianaConci, Silvia AliciaGrosso, NelsonPeanutsAnalysisPeroxideStabilityhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3The purpose of this work was to determine the oxidative stability in honey roasted peanuts (HRP) and roasted peanuts (RP). Chemical analysis and descriptive analysis were performed on samples of HRP and RP stored at −15, 23 and 40 °C. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 days of storage to determine protective effect of honey coating on the product stability. Peroxide and TBARS values, oxidized and cardboard flavors increased and roasted peanutty flavor decreased across the storage time for both products. Addition of honey coating provided protection against lipid oxidation. Peroxide value reached 10 meqO2 kg−1 after 6 days in RP and 36 days in HRP at 23 °C.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; ArgentinaFil: Mestrallet, Marta Graciela. 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: Ryan, Liliana. Universidad Nacional de Cordoba. Facultad de Medicina. Escuela de Nutrición; ArgentinaFil: Conci, Silvia Alicia. Universidad Nacional de Cordoba. Facultad de Medicina. Escuela de Nutrición; 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; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; ArgentinaJohn Wiley & Sons Ltd2006-05info: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/11336/29900Nepote, Valeria; Mestrallet, Marta Graciela; Ryan, Liliana; Conci, Silvia Alicia; Grosso, Nelson; Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures; John Wiley & Sons Ltd; Journal Of The Science Of Food And Agriculture; 86; 7; 5-2006; 1057-10630022-51421097-0010CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2456/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.2456info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:45:54Zoai:ri.conicet.gov.ar:11336/29900instacron: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 10:45:55.044CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures
title Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures
spellingShingle Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures
Nepote, Valeria
Peanuts
Analysis
Peroxide
Stability
title_short Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures
title_full Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures
title_fullStr Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures
title_full_unstemmed Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures
title_sort Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures
dc.creator.none.fl_str_mv Nepote, Valeria
Mestrallet, Marta Graciela
Ryan, Liliana
Conci, Silvia Alicia
Grosso, Nelson
author Nepote, Valeria
author_facet Nepote, Valeria
Mestrallet, Marta Graciela
Ryan, Liliana
Conci, Silvia Alicia
Grosso, Nelson
author_role author
author2 Mestrallet, Marta Graciela
Ryan, Liliana
Conci, Silvia Alicia
Grosso, Nelson
author2_role author
author
author
author
dc.subject.none.fl_str_mv Peanuts
Analysis
Peroxide
Stability
topic Peanuts
Analysis
Peroxide
Stability
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv The purpose of this work was to determine the oxidative stability in honey roasted peanuts (HRP) and roasted peanuts (RP). Chemical analysis and descriptive analysis were performed on samples of HRP and RP stored at −15, 23 and 40 °C. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 days of storage to determine protective effect of honey coating on the product stability. Peroxide and TBARS values, oxidized and cardboard flavors increased and roasted peanutty flavor decreased across the storage time for both products. Addition of honey coating provided protection against lipid oxidation. Peroxide value reached 10 meqO2 kg−1 after 6 days in RP and 36 days in HRP at 23 °C.
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: Mestrallet, Marta Graciela. 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: Ryan, Liliana. Universidad Nacional de Cordoba. Facultad de Medicina. Escuela de Nutrición; Argentina
Fil: Conci, Silvia Alicia. Universidad Nacional de Cordoba. Facultad de Medicina. Escuela de Nutrición; 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
description The purpose of this work was to determine the oxidative stability in honey roasted peanuts (HRP) and roasted peanuts (RP). Chemical analysis and descriptive analysis were performed on samples of HRP and RP stored at −15, 23 and 40 °C. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 days of storage to determine protective effect of honey coating on the product stability. Peroxide and TBARS values, oxidized and cardboard flavors increased and roasted peanutty flavor decreased across the storage time for both products. Addition of honey coating provided protection against lipid oxidation. Peroxide value reached 10 meqO2 kg−1 after 6 days in RP and 36 days in HRP at 23 °C.
publishDate 2006
dc.date.none.fl_str_mv 2006-05
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/11336/29900
Nepote, Valeria; Mestrallet, Marta Graciela; Ryan, Liliana; Conci, Silvia Alicia; Grosso, Nelson; Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures; John Wiley & Sons Ltd; Journal Of The Science Of Food And Agriculture; 86; 7; 5-2006; 1057-1063
0022-5142
1097-0010
CONICET Digital
CONICET
url http://hdl.handle.net/11336/29900
identifier_str_mv Nepote, Valeria; Mestrallet, Marta Graciela; Ryan, Liliana; Conci, Silvia Alicia; Grosso, Nelson; Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures; John Wiley & Sons Ltd; Journal Of The Science Of Food And Agriculture; 86; 7; 5-2006; 1057-1063
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.2456/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.2456
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
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
_version_ 1844614499767681024
score 13.069144

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