22 research outputs found
FACTORS AFFECTING SCHOOL STUDENTS' CONSUMPTION OF PEANUT BUTTER SANDWICHES
Food Consumption/Nutrition/Food Safety,
Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures
Mean values of oxidized and cardboard flavor intensities and hexanal
content increased significantly in cracker-coated peanut (CCP) and roasted
peanut (RP) samples stored at 23, 30 and 40C, while intensity of roasted
peanutty flavor decreased during storage. Prediction models for these sensory
attributes from time and temperature variables were developed. Hexanal
content could not be predicted from storage time and temperature of CCP and
RP. Flushing RP with nitrogen had a protective effect against development of
oxidized flavors, not observed in CCP. The coating of CCP contributed to the
development of oxidized flavor. When oxidized flavor (= 36.2) was used as an
indicator of storage deterioration, CCP had a predicted shelf life of 78, 56 and
32 days at 23, 30 and 40C, respectively, whereas in RP it was 116, 105 and 94
days, respectively. Sensory profiles predicted shelf life of RP and CCP better
than hexanal content.Fil: Grosso, Nelson. Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas. Centro CientĂfico TecnolĂłgico Conicet - CĂłrdoba. Instituto Multidisciplinario de BiologĂa Vegetal. Universidad Nacional de CĂłrdoba. Facultad de Ciencias Exactas FĂsicas y Naturales. Instituto Multidisciplinario de BiologĂa Vegetal; ArgentinaFil: ResurrecciĂłn, A. V. A.. Universidad Nacional de CĂłrdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Walker, G. M.. Universidad Nacional de CĂłrdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Chinnan, M. S.. Universidad Nacional de CĂłrdoba. Facultad de Ciencias Agropecuarias; Argentin