Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups

N R Grosso,M G Mestrallet,R H Olmedo,S Conci,L C Ryan,V Nepote

doi:10.3989/gya.2008.v59.i2.507

Abstract

The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of roasted peanuts coated with prickly pear (RP-P) and “algarrobo” pod syrups (RP-A). Roasted peanuts (RP) without coating had the highest oil content (50.4%) in comparison with the coated products RP-P and RP-A (45.3% and 46.7%, respectively). RP-P and RP-A showed lower protein percentage and higher carbohydrate content than RP. These results affected the energy values of the products: 6.14 kcal/g in RP-P, 6.24 kcal/g in RP-A and 6.42 kcal/g in RP. In the consumer test, RP and RP-P had higher consumer acceptance for the attributes of color, texture and flavor than RP-A. In the descriptive analysis, RP-P and RPA showed higher intensity ratings in brown color, roughness, glossy, powdery, sweetness, and salty sensory attributes and lower intensity ratings in raw/beany flavor than in RP. The intensity of roasted peanutty flavor and the texture attributes in the descriptive analysis were not affected for the pod syrup coating.

Highlights

Peanut-containing foods had 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 roasted peanuts coated with prickly pear (RP-P) and “algarrobo” pod syrups (RP-A)
The products coated with syrup (RP-P and Roasted peanuts (RP)-A) showed significant differences (α = 0.05) in protein, oil and carbohydrate contents with respect to RP

Summary

Introduction

Peanut-containing foods had high consumer acceptance because of their unique roasted peanut flavor. Peanut kernels contain approximately 50-55% oil, 25-28% protein, 19-21% carbohydrates and 2.32.5% ashes (Grosso and Guzman, 1995). Edible coatings in peanut products may prevent moisture loss and oxygen diffusion and be used as a vehicle for additives such as antioxidants and flavoring agents and improve consumer acceptance for applying flavoring (Grosso and Resurreccion, 2002). In this sense, coatings with a high content of carbohydrate are an alternative. Honey was used in the coating showing positive results in relation to consumer acceptance and sensory and chemical stability (Nepote et al, 2004; Mestrallet et al, 2004; Nepote et al, 2006b)

Objectives

Methods

Results