PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS

Muego-Gnanasekharan, K. F.; Resurreccion, A.V.A.

doi:10.1111/j.1745-4549.1993.tb00735.x

Cited by 13 publications

(8 citation statements)

References 23 publications

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“…Peanuts are sold fresh, canned, frozen, roasted in‐the‐shell (salted and unsalted) and are also used in several bakery products, peanut butter and other foods (Muego‐Gnanasekharan & Resurreccion, ; Nepote et al ., ). Peanut seeds make an important contribution to the human diet in several countries and are considered a cheap source of protein and a good source of essential vitamins and minerals (Yeh et al ., ; Young et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KCl and glycine) on consumer perception and purchase intent

Pujols

Ardoin

Chaiya³

et al. 2019

Int J of Food Sci Tech

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The effects of ten treatment combinations of two salts (NaCl, KCl) and glycine were evaluated on lowsodium roasted peanuts. Consumers' (N = 330, recruited from college campus) liking, emotions, perceived saltiness and bitterness intensity, satisfaction and purchase intent (PI) of peanuts were measured following a balanced incomplete block design (t = 10, k = 3, r = 9, b = 30, k = 2, e 2 = 0.74). Emotions and PI were evaluated both before and after presenting a low-sodium health benefit message. Sodium content of peanuts was reduced from 140 mg Na/50 g peanuts to 41.67 mg Na/50 g without significantly affecting liking scores and with positive PI over 60%. In general, high bitterness and low saltiness intensity ratings negatively affected liking and satisfaction. Consumers expressed less satisfaction when perceived saltiness intensity was 'Not Enough' than when 'Too Much.' Based on optimisation analysis, any formulation within the range of 59-100/0-40/0-12.5% NaCl/KCl/Gly-representing a potential 37% sodium reduction past minimum 'low sodium' requirements-will yield an acceptable product. * Mean and Standard Error from ninety-nine consumer responses based on a 9-point hedonic scale. Mean values in the same column followed by different letters are significantly different (P < 0.05). † Statistically significant P-values in a bold print (P < 0.05) based on McNemar Exact probability. PIb and PIa = purchase intent before and after respectively, consumers had been given health benefits information about the product and after consumers had been given health benefits information about the product. ‡ mg = milligram; value obtained by calculation. Low sodium peanuts K. D. Pujols et al. 2755 NS: Not significant differences were observed among the treatments (P > 0.05). * Mean and Standard Error from ninety-nine consumer responses based on a 5-point JAR rating scale. Mean values in the same column followed by different letters are significantly different (P < 0.05). † Consumer positive satisfaction of saltiness and bitterness intensity measured on a yes/no scale after consumers rated respective JAR intensities.Low sodium peanuts K. D. Pujols et al.NS: Not significant differences were observed among the treatments (P > 0.05). Asterisk indicates significant differences between before and after consumers had been given information about low-sodium health benefits based on a Paired t-test (P < 0.05). † Mean and Standard Error from ninety-nine consumer responses based on a 5-point scale per emotion term. Emotions were obtained before and after consumers had been given information about low-sodium health benefits.

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Section: Introductionmentioning

confidence: 99%

Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KCl and glycine) on consumer perception and purchase intent

Pujols

Ardoin

Chaiya³

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…Groundnut/peanut ( Arachis hypogaea ) is a legume, which is widely grown for food in many countries (Mandloi, Radadia, Visavadia, & Vaghela, ; Muego‐Gnanasekharan & Resurreccio, ). Like other nuts, peanuts are being consumed as snack foods after roasting or are used as chopped ingredients in cereal bars, confectionery, and breakfast cereals (Wilkin, Ashton, Fielding, & Tatham, ).…”

Section: Introductionmentioning

confidence: 99%

Determination of water activity corresponding to the proper quality of peanut kernels

Ghorbani

Hosseini

2017

J Food Process Preserv

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Oxidative indices including peroxide value (PV), para‐anisidine value (p‐AnV), and extinction coefficients K232 and K268, instrumental texture attributes (hardness and chewiness) and colour parameters (L, a, b, and total colour difference) were measured to find the proper water activity (aw) corresponding to the proper quality of peanut kernels during a certain period of storage. The highest and lowest oxidation rates were recorded for the samples kept in aw values of 0.11 and 0.32–0.43, respectively. The stress required to obtain 25% deformation (MPa) decreased significantly (p < .05) with the increasing moisture content of the samples. In summary, less hardness, colour properties closer to fresh kernels as well as slower oxidation progress were measured for the samples stored at a higher aw, especially those stored at 0.32–0.43 at 40°C (equivalent to 0.33–0.43 at 25°C). Practical applications Peanuts (Arachis hypogaea) are grown in tropical, subtropical, and warm temperate climates in more than 70 countries. Like other nuts, peanuts are being consumed as snack foods after roasting or are used as chopped ingredients in cereal bars, confectionery, and breakfast cereals. Therefore, controlling peanut storage conditions (specially aw and temperature) should be considered before use for different purposes. In this study, color, texture, and oxidative changes of peanuts grown in northern Iran, as affected by aw were investigated in order to determine the best aw corresponding to proper quality during storage before being used in various applications at industrial scales.

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“…In order to prevent the fatigue of the panelists, four samples were presented at each session. The panel evaluated the flavor characteristics of raw, cooked, rancid, cardboard flavor, sweetness and bitterness (due to the bitter taste of almonds) and the texture attributes on the basis of oiliness, adhesiveness, dryness, sandy and gummy texture (Resurreccion 1988; Muego-Gnanasekharan and Resurreccion 1992Resurreccion , 1993Meilgaard et al 1999;Abegaz et al 2004;Abegaz and Kerr 2006;Lee and Resurreccion 2006).…”

Section: Analyses On Shelf Lifementioning

confidence: 99%

Improving the Quality and Shelf Life of Turkish Almond Paste

Capanoglu¹,

Boyacıoğlu²

2008

Journal of Food Quality

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Almond paste is an economically valuable product produced from almonds, sugar and a small amount of water. Oxidative rancidity and oil separation are the major problems that are encountered in the paste products affecting the shelf life. Another problem appears to be drying on the surface of the product resulting in poor consumer acceptability. In this study, the formulation of product was altered by adding a commercial stabilizer, antioxidant mixture and maltose syrup to prevent undesirable quality changes during storage at 4C and 30C. Peroxide value, free fatty acid and Rancimat analysis showed that the addition of antioxidant mixture prevented oxidation effectively and improved sensory scores significantly (P ≤ 0.05). Although stabilizer addition had a detrimental effect on the textural properties, samples that have maltose had high sensory scores. The results showed that incorporation of maltose syrup and antioxidant may improve the texture and shelf life of almond paste. PRACTICAL APPLICATIONS The available literature on almond paste is mainly focused on the microbiological quality of the product and the prevention of spoilage reactions by modifying packaging materials. However, there is no report on the optimization of the composition to extend the shelf life of almond paste. Turkish almond paste, a healthy and expensive dessert, is a specialty product that is manufactured by using traditional grinding equipment. However, the limited shelf life of this product decreases its export potential resulting in economical losses. Therefore, improved shelf life and quality of the product is of importance from the economical point of view. In our study, we aimed to improve the quality and shelf life of Turkish almond paste by modifying its formulation in order to minimize the undesirable changes that occur during storage.

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PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS

Cited by 13 publications

References 23 publications

Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KCl and glycine) on consumer perception and purchase intent

Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KCl and glycine) on consumer perception and purchase intent

Determination of water activity corresponding to the proper quality of peanut kernels

Improving the Quality and Shelf Life of Turkish Almond Paste

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