高油酸花生和普通花生制备的花生酱的储存对其化学和感官特性的影响。

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts.

机构信息

Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, Córdoba, Argentina.

出版信息

J Sci Food Agric. 2010 Dec;90(15):2694-9. doi: 10.1002/jsfa.4142.

DOI:10.1002/jsfa.4142

PMID:20814883

Abstract

BACKGROUND

Peanut paste and peanut butter have high oil contents and are thus susceptible to developing rancidity and off-flavours through lipid oxidation. Preservation of the chemical and sensory quality of these products is one of the main problems in the peanut industry. The purpose of this study was to compare the chemical and sensory stability of peanut paste prepared with high-oleic peanuts (cv. Granoleico, GO-P) with that of peanut paste prepared with normal peanuts (cv. Tegua, T-P) from Argentina.

RESULTS

Chemical (peroxide and p-anisidine values and conjugated dienes) and sensory (roasted peanutty, oxidised and cardboard flavours) indicators of lipid oxidation were measured in peanut pastes stored at 4, 23 and 40 °C. Chemical indicator values and oxidised and cardboard flavours showed lower increments in GO-P than in T-P during storage. T-P had significantly higher peroxide value than GO-P. Roasted peanutty flavour showed a lower decrease in GO-P. Peanut paste prepared with high-oleic peanuts had four (at 4 °C), two (at 23 °C) and three (at 40 °C) times longer shelf-life than peanut paste prepared with normal peanuts.

CONCLUSION

These results indicate that high-oleic Granoleico kernels provide peanut paste with higher protection against lipid oxidation.

摘要

背景

花生酱和花生黄油的油含量都很高，因此容易通过脂质氧化而产生酸败和异味。保持这些产品的化学和感官质量是花生行业的主要问题之一。本研究的目的是比较用高油酸花生（品种 Granoleico，GO-P）制备的花生酱与用阿根廷普通花生（品种 Tegua，T-P）制备的花生酱的化学和感官稳定性。

结果

在 4、23 和 40°C 下储存的花生酱中测量了脂质氧化的化学（过氧化物和对茴香胺值和共轭二烯）和感官（烤花生味、氧化味和纸板味）指标。在储存过程中，GO-P 的化学指示剂值和氧化味、纸板味的增加低于 T-P。T-P 的过氧化物值明显高于 GO-P。GO-P 的烤花生味下降幅度较低。用高油酸花生制成的花生酱的保质期比用普通花生制成的花生酱分别长 4 倍（在 4°C 下）、2 倍（在 23°C 下）和 3 倍（在 40°C 下）。