Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects

Carlos A Guzmán,Nelson R Grosso,Valeria Nepote,Verónica M Navarro,M Guadalupe Johnston,Nilda I Brutti

doi:10.3989/gya.2003.v54.i1.269

Abstract

The purpose of this study was to prepare a dressing using blanched Argentinian peanuts, that looks like mayonnaise and that has a patterns of a healthy nourishment. The general composition of the product, as well as the fatty acid composition and stability to oxidation were determined and compared to standard commercial mayonnaise and sunflower oil. A consumer test was performed on the product. The results showed a better nutritional quality of the peanut mayonnaise, due to a lower fat and caloric contents and a higher mono-unsaturated proportion of fatty acids than the other dressings. This product contains fiber and vitamin E, it lacks cholesterol and is low in sodium. The stability to lipid oxidation was similar to that of standard commercial mayonnaise and sunflower oil. Concerning sensorial aspects, the product was well accepted by 71.7 % of the consumer panelists. It responds to healthy-food guidelines and can be used for various purposes.

Highlights

In Argentina, the mortality due to cardiovascular diseases (CVD) has a predominance of 36.7 %, over other causes of death (Organización Panamericana de la Salud, 2000)
Mattson and Grundy (1985) demonstrated that monounsaturated fatty acids (MUFAs) reduce the levels of both total cholesterol and LDL
MUFAs are less susceptible to oxidation than polyunsaturated fatty acids (PUFAs) and their ingestion does not diminish the plasma levels of HDL (Mensink and Katan, 1992; Cicchitti, 1996; FAO, 1992; Mahan and Arlin, 1996; Krauss et al, 1996)

Summary

Introduction

In Argentina, the mortality due to cardiovascular diseases (CVD) has a predominance of 36.7 %, over other causes of death (Organización Panamericana de la Salud, 2000). Food containing a high amount of total fats, saturated fats, trans-fatty acids, cholesterol, oxysterol and simple carbohydrates, constitute a risk factor for CDV and other chronic diseases (Olivares, 1996). Mensink and Katan (1992) suggested that monounsaturated fatty acids exert either a neutral or a minor effect on total cholesterol as compared to PUFAs. On the contrary, Mattson and Grundy (1985) demonstrated that MUFAs reduce the levels of both total cholesterol and LDL. MUFAs are less susceptible to oxidation than PUFAs and their ingestion does not diminish the plasma levels of HDL (Mensink and Katan, 1992; Cicchitti, 1996; FAO, 1992; Mahan and Arlin, 1996; Krauss et al, 1996)

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Results

Conclusion