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
相关论文
共 50 条
  • [31] Physicochemical and sensory characteristics of fish gelatin
    Choi, SS
    Regenstein, JM
    JOURNAL OF FOOD SCIENCE, 2000, 65 (02) : 194 - 199
  • [32] Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage
    Iwuoha, CI
    Umunnakwe, KE
    FOOD CHEMISTRY, 1997, 59 (03) : 373 - 379
  • [33] Sensory attribute variation in low-temperature-stored roasted peanut paste
    Pattee, HE
    Giesbrecht, FG
    Isleib, TG
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (06) : 2415 - 2420
  • [34] Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions
    Zinnai, A.
    Venturi, F.
    Sanmartin, C.
    Andrich, G.
    AGROCHIMICA, 2012, 56 (03): : 140 - 155
  • [35] NUTRITIONAL AND SENSORY CHARACTERISTICS OF BREAD-COATED HAKE FILLETS AS AFFECTED BY COOKING CONDITIONS
    Perez-Palacios, Trinidad
    Casal, Susana
    Petisca, Catarina
    Ferreira, Isabel M. P. L. V. O.
    JOURNAL OF FOOD QUALITY, 2013, 36 (06) : 375 - 384
  • [36] Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties
    Qasem, Akram A.
    Ahmed, Isam A. Mohamed
    Mohammed, Belal M.
    Ozcan, Mehmet Musa
    Albakry, Zainab
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024, 59 (10): : 7444 - 7452
  • [37] Is sensory processing necessarily affected by exogenous cues?
    Niedeggen, Michael
    INTERNATIONAL JOURNAL OF PSYCHOLOGY, 2008, 43 (3-4) : 412 - 412
  • [38] Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation
    National Institute of Food Science and Technology , University of Agriculture, Faisalabad, Pakistan
    不详
    不详
    不详
    不详
    不详
    不详
    不详
    不详
    不详
    不详
    不详
    Int. J. Food Prop., 2 (2732-2741):
  • [39] Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation
    Aamir, Muhammad
    Arshad, Arfa
    Afzaal, Muhammad
    Rakha, Allah
    Oda, Nooralhuda Jalel Mahsen
    Nadeem, Muhammad
    Saeed, Farhan
    Ahmed, Aftab
    Imran, Ali
    Ateeq, Huda
    Farooq, Rimsha
    Islam, Fakhar
    Manoharadas, Salim
    Nawaz, Asad
    Shah, Mohd Asif
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2023, 26 (02) : 2732 - 2741
  • [40] Physicochemical quality and sensory attributes of two grafted pine nuts (Pinus koraiensis) affected by different roasting conditions
    Adelina, Nadya Mara
    An, Jiayi
    Guo, Qiyong
    Zhang, Ligang
    Zhao, Yuhong
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024, 18 (04) : 2916 - 2925
12345