A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

MARTÍN, MARÍA PAULA; RIVEROS, CECILIA GABRIELA; PAREDES, ALEJANDRO JAVIER; ALLEMANDI, DANIEL ALBERTO; NEPOTE, VALERIA; GROSSO, NELSON RUBÉN

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Año: 2019 vol. 84 p. 1529 - 1529

0022-1147

bstract: This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high-protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 on day 180). Roasted peanuts without coating, packed in high barrier bags under vacuum, reached the lowest CD at day 180 (1.92). Conjugated trienes and peroxide values were analogous to CD. The control exhibited the greatest decrease in α-tocopherol (from 27.65 mg/100 g on day 0 to 21.32 mg/100 g on day 180) and γ-tocopherol (from 21.91 mg/100 g on day 0 to 14.99 mg/100 g on day 180). 3-Methylpyridine and 2,5-dimethylpyrazine decreased with storage time only for the control, which had the highest increase in oxidized flavor (from 0 on day 0 to 13.30 on day 180), cardboard (from 7.6