Abstract
The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of peanut pastes prepared with the high-oleic cultivar, Granoleico (GO-P), in comparison with the regular cultivar, Tegua (T-P), of peanuts grown in Argentina. GO-P had higher oil contents (50.91%) than T-P (48.95%). GO-P and T-P did not show differences in ash and carbohydrate contents. T-P exhibit higher protein content (27.49%) than GO-P (26.68%). GO-P had significantly higher oleic and lower linoleic contents (78.50% and 4.60%, respectively) than T-P (45.80% and 33.30%, respectively). In addition, GO-P showed higher eicosenoic acid and lower palmitic acid percentages than TP. The consumer acceptance analysis did not show significant differences between samples of GO-P and T-P. In the descriptive analysis, GO-P showed a higher intensity rating in the oiliness texture attribute than in T-P. The other sensory attributes did not show significant variations between the peanut paste samples. GO-P and T-P have a significant difference in fatty acid composition. However, there were no differences in consumer acceptance and descriptive analysis between samples of peanut pastes except for the oiliness attribute.
Highlights
Peanut-containing foods have high consumer acceptance because of their unique roasted peanut flavor
The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of peanut pastes prepared with the high-oleic cultivar, Granoleico (GO-P), in comparison with the regular cultivar, Tegua (T-P), of peanuts grown in Argentina
The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of peanut pastes prepared with a high-oleic cultivar (Granoleico) in comparison with a regular cultivar (Tegua) of peanuts developed in Argentina
Summary
Peanut-containing foods have high consumer acceptance because of their unique roasted peanut flavor. Peanuts contain high percentages of oil (4554%) and protein (25–31%) (Savage and Keenan, 1994; Grosso et al, 2002) The presence of these components is important in the end-products of the peanut industry because they became an important contribution to the human diet in many countries for their nutritional benefits to consumers. Due to their high oil content, peanuts are rich in energy but are susceptible to developing rancidity and off-flavors through lipid oxidation because of their composition rich in unsaturated fatty acid (approximately 80%), with 40-50% and 30-40% of the oil being oleic and linoleic acids, respectively (Frankel, 2005).
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