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The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40 °C. There were no differences in tocopherol contents between roasted and raw peanuts except in α-tocopherol content that decreased after roasting. All tocopherol contents decreased during storage. On the contrary, lipid oxidation indicators such as PV and the intensity ratings of oxidised and [ver mas...]
dc.contributor.authorSilva, Mercedes Pilar
dc.contributor.authorMartinez, Maria Jose
dc.contributor.authorCasini, Cristiano
dc.contributor.authorGrosso, Nelson R.
dc.date.accessioned2017-10-27T14:33:55Z
dc.date.available2017-10-27T14:33:55Z
dc.date.issued2010-06
dc.identifier.issn0950-5423 (Print)
dc.identifier.issn1365-2621 (Online)
dc.identifier.otherDOI: 10.1111/j.1365-2621.2010.02293.x
dc.identifier.urihttp://hdl.handle.net/20.500.12123/1606
dc.identifier.urihttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02293.x/epdf
dc.description.abstractThe objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40 °C. There were no differences in tocopherol contents between roasted and raw peanuts except in α-tocopherol content that decreased after roasting. All tocopherol contents decreased during storage. On the contrary, lipid oxidation indicators such as PV and the intensity ratings of oxidised and cardboard flavour increased during storage. On the other hand, the intensity ratings of roasted peanutty flavour decreased with storage time. Good correlations were observed between tocopherol contents and PVs. Tocopherol contents could be used as indicator of oxidative state in peanut products.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceInternational journal of food science and technology 45 : 1499–1504 (2010)
dc.subjectArachis Hypagaeaes_AR
dc.subjectTocopherolseng
dc.subjectTocoferoles
dc.subjectPeroxideseng
dc.subjectPeróxidos
dc.subjectGroundnutseng
dc.subjectCacahuete
dc.subjectStorageeng
dc.subjectAlmacenamiento
dc.subjectOrganoleptic Analysiseng
dc.subjectAnálisis Organoléptico
dc.subject.otherPeanuteng
dc.titleTocopherol content, peroxide value and sensory attributes in roasted peanuts during storageeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.description.origenEEA Manfredies_AR
dc.description.filFil: Silva, Mercedes Pilar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina
dc.description.filFil: Martinez, Maria Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina
dc.description.filFil: Casini, Cristiano. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina
dc.description.filFil: Grosso, Nelson R. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.subtypecientifico


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