Composition, stability and acceptability of different vegetable oils used for frying peanuts

Autores
Ryan, Liliana; Mestrallet, Marta Graciela; Nepote, Valeria; Conci, Silvia Alicia; Grosso, Nelson
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this work was to determine the chemical stability of vegetable oils in the frying process and the consumer acceptance of fried-salted peanuts prepared in different vegetable oils. Fatty acids composition was determined in sunflower, corn, soybean, peanut and olive oils. A chemical study (Free fatty acid and p-anisidine values) of these oils at frying temperature (170ºC) was developed during 96hs. Consumer test of fresh products was performed on fried-salted peanuts prepared in the different oils. Peanut oil and virgin olive oil presented oleic acid as predominant fatty acid (44.8% and 64.2%, respectively), making it more resistant to lipid oxidation at frying temperature than the other refined vegetable oils (sunflower, corn and soybean oils). Virgin olive and peanut oils showed less increment of free fatty acids and p-anisidine value than the other oils along the heating essay. In addition, fried-salted peanuts prepared with refined peanut oil showed higher consumer acceptance than those prepared with other vegetable oils such as sunflower, corn, soybean and olive oils. Peanut oil could be used to fry peanuts obtaining products with higher consumer acceptance and shelf-life, thus preventing loss of their sensory and nutritional quality.
Fil: Ryan, Liliana. Universidad Nacional de Córdoba. Facultad de Medicina; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; 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: Conci, Silvia Alicia. Universidad Nacional de Córdoba. Facultad de Medicina; 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
CONSUMER ACCEPTANCE
FREE FATTY ACIDS
FRIED PEANUTS
OXIDATIVE STABILITY
P-ANISIDINE VALUE
VEGETABLE OILS
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:11336/84403
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/84403
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Composition, stability and acceptability of different vegetable oils used for frying peanutsRyan, LilianaMestrallet, Marta GracielaNepote, ValeriaConci, Silvia AliciaGrosso, NelsonCONSUMER ACCEPTANCEFREE FATTY ACIDSFRIED PEANUTSOXIDATIVE STABILITYP-ANISIDINE VALUEVEGETABLE OILShttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The purpose of this work was to determine the chemical stability of vegetable oils in the frying process and the consumer acceptance of fried-salted peanuts prepared in different vegetable oils. Fatty acids composition was determined in sunflower, corn, soybean, peanut and olive oils. A chemical study (Free fatty acid and p-anisidine values) of these oils at frying temperature (170ºC) was developed during 96hs. Consumer test of fresh products was performed on fried-salted peanuts prepared in the different oils. Peanut oil and virgin olive oil presented oleic acid as predominant fatty acid (44.8% and 64.2%, respectively), making it more resistant to lipid oxidation at frying temperature than the other refined vegetable oils (sunflower, corn and soybean oils). Virgin olive and peanut oils showed less increment of free fatty acids and p-anisidine value than the other oils along the heating essay. In addition, fried-salted peanuts prepared with refined peanut oil showed higher consumer acceptance than those prepared with other vegetable oils such as sunflower, corn, soybean and olive oils. Peanut oil could be used to fry peanuts obtaining products with higher consumer acceptance and shelf-life, thus preventing loss of their sensory and nutritional quality.Fil: Ryan, Liliana. Universidad Nacional de Córdoba. Facultad de Medicina; ArgentinaFil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; 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: Conci, Silvia Alicia. Universidad Nacional de Córdoba. Facultad de Medicina; 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; ArgentinaWiley Blackwell Publishing, Inc2008-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/84403Ryan, Liliana; Mestrallet, Marta Graciela; Nepote, Valeria; Conci, Silvia Alicia; Grosso, Nelson; Composition, stability and acceptability of different vegetable oils used for frying peanuts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 43; 2; 2-2008; 193-1990950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2006.01288.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2006.01288.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:45:04Zoai:ri.conicet.gov.ar:11336/84403instacron: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 10:45:05.105CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Composition, stability and acceptability of different vegetable oils used for frying peanuts
title Composition, stability and acceptability of different vegetable oils used for frying peanuts
spellingShingle Composition, stability and acceptability of different vegetable oils used for frying peanuts
Ryan, Liliana
CONSUMER ACCEPTANCE
FREE FATTY ACIDS
FRIED PEANUTS
OXIDATIVE STABILITY
P-ANISIDINE VALUE
VEGETABLE OILS
title_short Composition, stability and acceptability of different vegetable oils used for frying peanuts
title_full Composition, stability and acceptability of different vegetable oils used for frying peanuts
title_fullStr Composition, stability and acceptability of different vegetable oils used for frying peanuts
title_full_unstemmed Composition, stability and acceptability of different vegetable oils used for frying peanuts
title_sort Composition, stability and acceptability of different vegetable oils used for frying peanuts
dc.creator.none.fl_str_mv Ryan, Liliana
Mestrallet, Marta Graciela
Nepote, Valeria
Conci, Silvia Alicia
Grosso, Nelson
author Ryan, Liliana
author_facet Ryan, Liliana
Mestrallet, Marta Graciela
Nepote, Valeria
Conci, Silvia Alicia
Grosso, Nelson
author_role author
author2 Mestrallet, Marta Graciela
Nepote, Valeria
Conci, Silvia Alicia
Grosso, Nelson
author2_role author
author
author
author
dc.subject.none.fl_str_mv CONSUMER ACCEPTANCE
FREE FATTY ACIDS
FRIED PEANUTS
OXIDATIVE STABILITY
P-ANISIDINE VALUE
VEGETABLE OILS
topic CONSUMER ACCEPTANCE
FREE FATTY ACIDS
FRIED PEANUTS
OXIDATIVE STABILITY
P-ANISIDINE VALUE
VEGETABLE OILS
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The purpose of this work was to determine the chemical stability of vegetable oils in the frying process and the consumer acceptance of fried-salted peanuts prepared in different vegetable oils. Fatty acids composition was determined in sunflower, corn, soybean, peanut and olive oils. A chemical study (Free fatty acid and p-anisidine values) of these oils at frying temperature (170ºC) was developed during 96hs. Consumer test of fresh products was performed on fried-salted peanuts prepared in the different oils. Peanut oil and virgin olive oil presented oleic acid as predominant fatty acid (44.8% and 64.2%, respectively), making it more resistant to lipid oxidation at frying temperature than the other refined vegetable oils (sunflower, corn and soybean oils). Virgin olive and peanut oils showed less increment of free fatty acids and p-anisidine value than the other oils along the heating essay. In addition, fried-salted peanuts prepared with refined peanut oil showed higher consumer acceptance than those prepared with other vegetable oils such as sunflower, corn, soybean and olive oils. Peanut oil could be used to fry peanuts obtaining products with higher consumer acceptance and shelf-life, thus preventing loss of their sensory and nutritional quality.
Fil: Ryan, Liliana. Universidad Nacional de Córdoba. Facultad de Medicina; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; 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: Conci, Silvia Alicia. Universidad Nacional de Córdoba. Facultad de Medicina; 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 purpose of this work was to determine the chemical stability of vegetable oils in the frying process and the consumer acceptance of fried-salted peanuts prepared in different vegetable oils. Fatty acids composition was determined in sunflower, corn, soybean, peanut and olive oils. A chemical study (Free fatty acid and p-anisidine values) of these oils at frying temperature (170ºC) was developed during 96hs. Consumer test of fresh products was performed on fried-salted peanuts prepared in the different oils. Peanut oil and virgin olive oil presented oleic acid as predominant fatty acid (44.8% and 64.2%, respectively), making it more resistant to lipid oxidation at frying temperature than the other refined vegetable oils (sunflower, corn and soybean oils). Virgin olive and peanut oils showed less increment of free fatty acids and p-anisidine value than the other oils along the heating essay. In addition, fried-salted peanuts prepared with refined peanut oil showed higher consumer acceptance than those prepared with other vegetable oils such as sunflower, corn, soybean and olive oils. Peanut oil could be used to fry peanuts obtaining products with higher consumer acceptance and shelf-life, thus preventing loss of their sensory and nutritional quality.
publishDate 2008
dc.date.none.fl_str_mv 2008-02
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/11336/84403
Ryan, Liliana; Mestrallet, Marta Graciela; Nepote, Valeria; Conci, Silvia Alicia; Grosso, Nelson; Composition, stability and acceptability of different vegetable oils used for frying peanuts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 43; 2; 2-2008; 193-199
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/84403
identifier_str_mv Ryan, Liliana; Mestrallet, Marta Graciela; Nepote, Valeria; Conci, Silvia Alicia; Grosso, Nelson; Composition, stability and acceptability of different vegetable oils used for frying peanuts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 43; 2; 2-2008; 193-199
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2006.01288.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2006.01288.x
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
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1844614489679331328
score 13.070432

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