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Flavor and Oxidative Stability of Peanut‐Sesame‐Soy Blends
Author(s) -
SUMAINAH G.M.,
SIMS C.A.,
BATES R.P.,
O'KEEFE S.F.
Publication year - 2000
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.1365-2621.2000.tb13609.x
Subject(s) - food science , flavor , oleic acid , chemistry , sweetness , roasting , peroxide value , sesamum , agronomy , biology , biochemistry
Five spreads were formulated from roasted high‐oleic acid peanuts and sesame paste (HOPS), normal‐oleic acid peanuts and sesame paste (NOPS), high‐oleic acid peanuts, sesame paste and soy (HOPSS), normal‐oleic peanuts, sesame paste and soy (NOPSS), and normal‐oleic acid peanuts only (NOP). Spreads were evaluated during 12 wk at 40 °C for sensory attributes: roast peanut, sesame, sweetness, bitterness, cardboardy, and painty. Roast peanut and sesame flavor generally decreased, and HOPSS and NOPSS had lower roasted peanut flavor. Cardboardy and painty increased in NOP, and HOPS had the lowest cardboardy and painty flavors. Peroxide values increased, with the highest value in NOP and lowest in HOPS. Sesame paste limited oxidation in products containing NOP and soy.