Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage (English)

In: Journal of Food Science   ;  83 ,  9  ;  2362-2368  ;  2018

How to get this document?

Download
Commercial Copyright fee: €35.92 Basic fee: €4.00 Total price: €39.92
Academic Copyright fee: €35.92 Basic fee: €2.00 Total price: €37.92

Oxidative rancidity is one of the major causes of peanut quality deterioration. The in‐shell nut industry's greatest concern is to preserve high quality and extended the shelf life of these products. This research determined the sensory and chemical stabilities of raw in‐shell high‐oleic and normal‐oleic peanuts during long‐term storage. In‐shell peanuts samples of normal‐ and high‐oleic types were stored at room temperature (23 °C) for 675 days. The quality parameters, like the fatty acid composition, moisture content, free fatty acids (FFA), peroxide value (PV), conjugated dienes (CD), and p‐anisidine value (pAV), as well as sensory attributes, were analyzed every 45 days. High‐oleic samples showed a 4.36‐fold higher oleic acid/linolenic acid (O/L) ratio (O/L = 10.65) than normal‐oleic peanuts (O/L = 2.44). FFA, PV, CD, pAV, and oxidized and cardboard flavors increased in all stored samples but especially in normal‐oleic peanuts. Conversely, roasted peanutty flavor decreased in all samples during storage but in lower proportion in high oleic peanut samples. The sensory and chemical changes that occurred in unshelled normal‐ or high‐oleic peanut samples were not remarkable, suggesting that the shell may protect peanut kernels against deterioration. However, in‐shell high‐oleic samples show greater stability and shelf life than normal‐oleic peanuts under the studied storage condition.

Quality preservation of peanuts is important for the food industry using peanuts as an ingredient. Peanut processors are concerned as to the best ways to preserve peanut quality for long‐term storage. Raw high oleic peanuts kept in the shells show better preservation of their sensory and quality properties during storage. In‐shell peanuts constitute an appropriate alternative to preserve chemical and sensory properties of this product.

Table of contents – Volume 83, Issue 9

Show all volumes and issues

The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

2275
Issue Information ‐ TOC
| 2018
2277
Editorial
Foegeding, E. Allen | 2018
2278
Industrial Applications of Selected JFS Articles
| 2018
2280
Quercetin in Food: Possible Mechanisms of Its Effect on Memory
Babaei, Fatemeh / Mirzababaei, Mohammadreza / Nassiri‐Asl, Marjan | 2018
2288
Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil
Chew, Sook Chin / Tan, Chin Ping / Nyam, Kar Lin | 2018
2295
Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions
Santos Basurto, Manuel A. / Cardador Martínez, Anaberta / Castaño Tostado, Eduardo / Bah, Moustapha / Reynoso Camacho, Rosalía / Amaya Llano, Silvia L. | 2018
2305
The Influence of Ultrasound and Cultivar Selection on the Biocompounds and Physicochemical Characteristics of Dried Blueberry (Vaccinium corymbosum L.) Snacks
Celejewska, Karolina / Mieszczakowska‐Frąc, Monika / Konopacka, Dorota / Krupa, Tomasz | 2018
2317
Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave‐Assisted Pasteurization
González‐Monroy, Arnold David / Kaur Kataria, Tejinder / Olvera‐Cervantes, José Luis / Corona‐Chávez, Alonso / Ozuna, César / Rodríguez‐Hernández, Gabriela / Sosa‐Morales, María Elena | 2018
2324
Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High‐Pressure Processing
Jiranuntakul, Wittawat / Nakwiang, Nutcha / Berends, Pieter / Kasemsuwan, Tunyawat / Saetung, Thunyarat / Devahastin, Sakamon | 2018
2337
Diverse Profiles of Biofilm and Adhesion Genes in Staphylococcus Aureus Food Strains Isolated from Sushi and Sashimi
Puah, Suat Moi / Tan, Jin Ai Mary Anne / Chew, Ching Hoong / Chua, Kek Heng | 2018
2343
Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis
Chanadang, Sirichat / Chambers, Edgar IV / Kayanda, Rosemary / Alavi, Sajid / Msuya, Wences | 2018
2351
Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals
Alvarado‐Ramírez, Melissa / Santana‐Gálvez, Jesús / Santacruz, Arlette / Carranza‐Montealvo, Luis Diego / Ortega‐Hernández, Erika / Tirado‐Escobosa, Joaquín / Cisneros‐Zevallos, Luis / Jacobo‐Velázquez, Daniel A. | 2018
2362
Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage
Martín, María Paula / Grosso, Antonella Luciana / Nepote, Valeria / Grosso, Nelson Rubén | 2018
2369
Enhancing the Cancer Cell Growth Inhibitory Effects of Table Grape Anthocyanins
Grimes, Karnell L. / Stuart, Connor M. / McCarthy, Justin J. / Kaur, Baljinder / Cantu, Emilio J. / Forester, Sarah C. | 2018
2375
Novel Angiotensin‐Converting Enzyme Inhibitory Peptides Derived from Oncorhynchus mykiss Nebulin: Virtual Screening and In Silico Molecular Docking Study
Yu, Zhipeng / Fan, Yue / Zhao, Wenzhu / Ding, Long / Li, Jianrong / Liu, Jingbo | 2018
2384
Antiobesity Effects of Purple Perilla (Perilla frutescens var. acuta) on Adipocyte Differentiation and Mice Fed a High‐fat Diet
Thomas, Shalom Sara / Kim, Mina / Lee, Seung Je / Cha, Youn‐Soo | 2018
2394
Sensing of L‐Arginine by Gut‐Expressed Calcium Sensing Receptor Stimulates Gut Satiety Hormones Cholecystokinin and Glucose‐Dependent Insulinotropic Peptide Secretion in Pig Model
Wang, Chao / Kang, Cuicui / Xian, Yihan / Zhang, Mingyu / Chen, Xiaolin / Pei, Mingcai / Zhu, Weiyun / Hang, Suqin | 2018
NA
Cover Caption
| 2018
Feedback