Chemical and sensory stability of roasted high‐oleic peanuts from Argentina

Abstract

Abstract The purpose of this work was to determine the chemical and sensory stability of roasted peanuts prepared with a high‐oleic cultivar, Granoleico (GO‐RP), in comparison to a regular cultivar, Tegua (T‐RP), from Argentina. Consumer test of fresh products, oxidative stability estimated by chemical indicators (peroxide and p ‐anisidine values, conjugated dienes and trienes) and descriptive analyses during storage (at 23 and 40 °C) were performed on the roasted peanuts. GO‐RP did not differ from T‐RP as regards consumer acceptance. Chemical indicator values and oxidized and cardboard flavors showed lower increments for GO‐RP than T‐RP during storage. Roasted peanutty flavor decreased for both samples at 23 and 40 °C. Using prediction equations, roasted peanuts prepared with kernels of high‐oleic contents had shelf lives of 25 (at 23 °C) and 10 (at 40 °C) times longer than those elaborated with normal peanuts. Copyright © 2006 Society of Chemical Industry