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Physicochemical and Sensory Characteristics of Peanut Paste Stored at Different Temperatures
Author(s) -
MUEGOGNANASEKHARAN K. F.,
RESURRECCION A. V. A.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb06865.x
Subject(s) - browning , cardboard , flavor , food science , peanut oil , chemistry , shelf life , peanut butter , sensory analysis , raw material , materials science , organic chemistry , composite material
When peanut paste was stored at 30, 40 and 50°C for up to 1 yr, that held at 30°C for 161 days had minimal deteriorative changes. At 50°C, the primary deterioration was increased browning, oxidized and cardboard flavors, and oil separation. Regression analysis indicated that ratings for chroma, cooked peanut, cardboard, and oxidized flavors were responsible for > 50% of the variation in response. When a detectable oxidized flavor was used as the indicator of storage deterioration, peanut paste had a predicted shelf life of 152 days at 30°C; 98 days at 40°C; and 96 days at 50°C.