Impact of a novel partial defatting technology on oxidative stability and sensory properties of peanut kernels.
Defatting
Flavor
Oxidation
Peanuts
Response Surface Methodology
Taste
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Jan 2021
01 Jan 2021
Historique:
received:
29
10
2019
revised:
04
07
2020
accepted:
12
07
2020
pubmed:
28
7
2020
medline:
20
1
2021
entrez:
28
7
2020
Statut:
ppublish
Résumé
A novel process, 'mechanical expression preserving shape integrity', was conceived to prepare low-fat peanuts in response to health-conscious consumer demands. The main purpose of this study was to preserve the taste, aroma, and oxidative stability of the defatted product. Results generated from a central composite rotatable design showed that highest consumer sensory scores were reached at low pressures (4-6 MPa). Free fatty acid, peroxide, p-anisidine, and total oxidation values were mostly affected by water content [W] and pressure [P] with high correlation coefficients (82% < R
Identifiants
pubmed: 32717687
pii: S0308-8146(20)31443-6
doi: 10.1016/j.foodchem.2020.127581
pii:
doi:
Substances chimiques
Aniline Compounds
0
Fatty Acids, Nonesterified
0
Peroxides
0
4-anisidine
575917SNR4
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127581Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.