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Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

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Author(s): Olmedo, R. H. | Nepote, V. | Grosso, N. R.

Journal: Grasas y Aceites
ISSN 0017-3495

Volume: 63;
Issue: 1;
Start page: 5;
Date: 2012;
Original page

Keywords: Arachis hypogaea | Laurel | Oregano | Rosemary | Shelf-life | Arachis hypogaea | Laurel | Orégano | Romero | Vida útil

ABSTRACT
The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of coated peanuts. Untreated coated peanuts (CP) and treated coated peanuts with the addition of rosemary (CP-R), oregano (CP-O) and laurel (CP-L) essential oils and BHT (CPBHT) were prepared. Peroxide values (PV) and p-anisidine values (AV) and the intensity ratings of sensory attributes by descriptive analysis were measured during 112 days of storage at room temperature (23°C). CP-BHT exhibited the lowest PV and AV increase. CP-R, CP-O and CP-L showed lower rates of increase in PV and AV than CP. The oxidized and cardboard flavor intensity ratings increased much more in CP during storage than the other studied products. CPBHT also showed the lowest increase in the intensity ratings of these sensory attributes. Three essential oils, namely, laurel, oregano and rosemary showed antioxidant activity and increased the shelf life of coated peanuts.El objetivo de este trabajo fue evaluar el efecto antioxidante de aceites esenciales sobre la estabilidad oxidativa en maní recubiertos. Se prepararon maníes recubiertos sin agregados (CP), y con el agregado de aceites esenciales de romero (CP-R), orégano (CP-O) y laurel (CP-L) y BHT (CPBHT). Se midieron, durante 112 días de almacenamiento, los valores de peróxidos (PV) y p-anisidina (AV), y las intensidades de atributos sensoriales mediante análisis descriptivo. CP-BHT presentó el menor valor de PV y AV. CP-R, CP-O y CP-L tuvieron mayor PV y AV respecto a CP. Los valores de intensidad del sabor oxidado y cartón tuvieron un mayor incremento en CP durante el almacenamiento con respecto a los otros productos estudiados. La muestra CP-BHT también mostró los menores valores de intensidad de estos atributos sensoriales. Los aceites esenciales de laurel, orégano y romero presentaron actividad antioxidante e incrementaron la vida útil del maní recubierto.
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