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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/29900
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T10:11:28Zoai: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:34982025-09-03 10:11:28.55CONICET 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 |
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1842270159571517440 |
score |
13.13397 |