Storage Water Activity Effect on Oxidation and Sensory Properties of High-Oleic Peanuts

2002 ◽  
Vol 67 (5) ◽  
pp. 1600-1603 ◽  
Author(s):  
G.L. Baker ◽  
C.A. Sims ◽  
D.A. Gorbet ◽  
T.H. Sanders ◽  
S.F. O'Keefe
Keyword(s):  
Water Activity ◽  
Sensory Properties ◽  
High Oleic ◽  
Activity Effect ◽  
High Oleic Peanuts

scholarly journals Effect of cryogenic freezing on the textural and sensoric properties of donuts

2019 ◽  
Vol 8 (1-2) ◽  
pp. 29-34
Author(s):  
Karina Ilona Hidas ◽  
Adrienn Tóth ◽  
Eszter Hamar ◽  
Ivett Jakab ◽  
László Friedrich ◽  
...  
Keyword(s):  
Water Activity ◽  
Frozen Storage ◽  
Sensory Properties ◽  
Fibre Content ◽  
Freezing And Thawing ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
Preservation Technology ◽  
Thawing Process ◽  
Pork Fat

Cryogenic freezing is a mild freezing technology due to the formation of small ice crystals. This preservation technology is well applicable for increasing the shelf life of bakery products. In our experiment, we made donut samples of matured dough, traditional dough with pork fat, and dough with increased fibre content made by adding flaxseed flour. They were fried in palm oil and also in high oleic sunflower oil. Donuts were frozen in liquid nitrogen for 60 seconds and they underwent a storage of 7 days at -18°C. Thawing at room temperature and thawing in oven were tested. We investigated how freezing, frozen storage and different thawing processes affect sample texture by penetration. The effect of freezing on water activity and sensory properties were also investigated. In our experiment we found that cryogenic freezing influenced the texture of prepared donuts, but sensory evaluation have shown that this does not lead to a decrease in popularity. In addition, a slight decrease in water activity was observed after freezing and thawing. Heating in oven proved to be the better method for the thawing process of donuts based on sensory properties of products. In addition, consumers preferred the increased fibre content of doughs.

scholarly journals Gluten Free Biscuits in Local Market from Sibiu

2018 ◽  
Vol 10 (1) ◽  
pp. 13-16
Author(s):  
Cosmina-Mădălina Cherăţoiu ◽  
Mihai Ognean ◽  
Claudia Felicia Ognean ◽  
Ioan Danciu
Keyword(s):  
Water Activity ◽  
Sensory Properties ◽  
Breaking Point ◽  
Local Market ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Sensory Qualities

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

Biotecnia ◽  
2018 ◽  
Vol 20 (3) ◽  
pp. 83-89
Author(s):  
Nydia E. Buitimea-Cantúa ◽  
María Guadalupe Salazar-García ◽  
Sergio O. Serna-Saldívar ◽  
Génesis V. Buitimea- Cantúa ◽  
Elisa Magaña-Barajas ◽  
...  
Keyword(s):  
Palm Stearin ◽  
Polymorphic Form ◽  
Sensory Properties ◽  
Moisture Loss ◽  
Safflower Oil ◽  
Trans Fats ◽  
High Oleic ◽  
Potential Alternative ◽  
Oil Blend ◽  
Oleic Safflower

The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods.

Improving Shelf Life of Roasted and Salted Inshell Peanuts Using High Oleic Fatty Acid Chemistry

2004 ◽  
Vol 31 (1) ◽  
pp. 40-45 ◽  
Author(s):  
R. W. Mozingo ◽  
S. F. O'Keefe ◽  
T. H. Sanders ◽  
K. W. Hendrix
Keyword(s):  
Fatty Acid ◽  
Shelf Life ◽  
Oxygen Barrier ◽  
Consumer Complaint ◽  
High Oleic ◽  
A Value ◽  
Arachis Hypogaea L ◽  
Shelf Life Stability ◽  
High Oleic Peanuts ◽  
Life Evaluations

Abstract Major markets for the large-seeded virginia-type peanut (Arachis hypogaea L.) include roasted inshell and salted inshell products with short shelf life being a common consumer complaint. Unlike many other peanut products, it is not economically possible to package these inshell peanuts in nitrogen flushed, oxygen barrier bags. A number of studies have shown that roasted runner-type peanuts with high contents of oleic fatty acid have improved oxidative stability and longer shelf life. A large-seeded, virginia-type peanut cultivar (AgraTech VC-2) with the high oleic trait has been released but no information is available on its shelf life stability. Therefore, this high oleic cultivar and the normal oleic cultivar VA 98R from the 2000 and 2001 crop were used for shelf life evaluations. Peanuts were sized into the fancy inshell grade for roasted inshell and salted inshell products. Peroxide value (PV) results for the roasted inshell peanuts indicated that normal oleic fatty acid (50% range) peanuts reached a PV of 20 meq/kg by the end of 4 wk of storage. On the other hand, the high oleic fatty acid (80% range) peanuts did not reach a value of 20 meq/kg until approximately 32 wk. When salted inshell the normal oleic peanuts exceed a PV of 20 meq/kg before the 2nd wk, whereas the high oleic peanuts still had not reached a PV of 20 meq/kg after 40 wk of storage. These results show a significant advantage of high oleic peanuts for extending shelf life of large-seeded, virginia-type peanuts for either roasted or salted inshell processing.

scholarly journals Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting

2018 ◽  
Vol 61 (4) ◽  
pp. 449-458 ◽  
Author(s):  
Da-Som Kim ◽  
Hoe Sung Kim ◽  
Seong Jun Hong ◽  
Jin-Ju Cho ◽  
Jookyeong Lee ◽  
...  
Keyword(s):  
Retention Rates ◽  
High Oleic ◽  
High Oleic Peanuts

scholarly journals Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced

2020 ◽  
Vol 99 (4) ◽  
pp. 2236-2245
Author(s):  
Ondulla T. Toomer ◽  
Matthew Livingston ◽  
Brittany Wall ◽  
Elliott Sanders ◽  
Thien Vu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chickens ◽  
High Oleic ◽  
High Oleic Peanuts ◽  
Meat Type

scholarly journals Storage Stability of Whole and Nibbed, Conventional and High Oleic Peanuts (Arachis hypogeae L.)

2013 ◽  
Vol 7 (1) ◽  
pp. 105-113 ◽  
Author(s):  
Jonathan D. Wilkin ◽  
Ian P. Ashton ◽  
Louise M. Fielding ◽  
Arthur S. Tatham
Keyword(s):  
Storage Stability ◽  
High Oleic ◽  
High Oleic Peanuts

Single kernel sorting of high and normal oleic acid peanuts using near infrared spectroscopy

2021 ◽  
pp. 096703352110535
Author(s):  
Daniel J O’Connor ◽  
Roger Meder ◽  
Angelo Furtado ◽  
Robert J Henry ◽  
Graeme C Wright ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Near Infrared ◽  
Cardiovascular Health ◽  
Health Benefit ◽  
Oleic Acid Content ◽  
High Oleic ◽  
Near Infrared Spectra ◽  
Non Destructive ◽  
High Oleic Peanuts

Peanuts are known to contain nutrients that deliver cardiovascular and health benefits. One such compound is oleic acid, an omega-9 monounsaturated fatty acid, which occurs naturally in peanuts in the concentration range 40–55% m/m, while some varieties are known to contain oleic acid above 75% m/m. These high oleic peanuts have been shown to have cardiovascular health benefit by lowering lipid levels. Breeders are therefore interested in selecting for peanuts with high oleic acid content in a rapid, non-destructive manner. Near infrared spectra acquired on single peanut kernels was used to classify the kernels as either high oleic content or normal, low oleic content, by means of partial least squares discriminant analysis with an overall error rate in classification of 3.3%.

Compositional and Sensory Comparisons between Normal- and High-Oleic Peanuts

2006 ◽  
Vol 54 (5) ◽  
pp. 1759-1763 ◽  
Author(s):  
Thomas G. Isleib ◽  
Harold E. Pattee ◽  
Timothy H. Sanders ◽  
Keith W. Hendrix ◽  
Lisa O. Dean
Keyword(s):  
High Oleic ◽  
High Oleic Peanuts
Sign in / Sign up

Export Citation Format

Share Document