PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS

被引：10
|
作者：
MUEGOGNANASEKHARAN, KF
RESURRECCION, AVA
机构：
[1] Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, Technology University of Georgia, Agricultural Experiment Station, Griffin, Georgia
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1993年 / 17卷 / 05期
关键词：
D O I：
10.1111/j.1745-4549.1993.tb00735.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of temperature and number of water extractions on lipoxygenase, color, instrumental textural properties, hexanal in headspace volatiles, and sensory characteristics of peanut paste were determined. Water extraction at 60, 75, and 90C for 10 min resulted in 50, 95, and 100% reduction in lipoxygenase activity, respectively. Processing conditions significantly affected color lightness, hardness, cohesiveness, adhesiveness, hexanal, raw peanut flavor, and spreadability (P < 0.05). Water extraction at 90C for 10 min at least three times produced a more spreadable paste with less volatile hexanal and raw beany flavor than pastes subjected to the different treatments studied.
引用
收藏
页码：321 / 336
页数：16
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