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Whey‐Protein‐Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography
Author(s) -
Lee S.Y.,
Trezza T. A.,
Guinard J.X.,
Krochta J. M.
Publication year - 2002
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.1365-2621.2002.tb09479.x
Subject(s) - chemistry , lipid oxidation , food science , whey protein , sensory analysis , chromatography , whey protein isolate , gas chromatography , coating , biochemistry , antioxidant , organic chemistry
: Lipid oxidation is one of the leading causes of deterioration in peanuts. Oxygen concentration plays an important role in oxidation. Oxygen uptake can be impeded by specialized packaging systems or an edible coating, which in turn will decrease the rate of lipid oxidation. Four different formulations of whey‐protein‐based coatings were used to coat the peanuts. The peanut samples were stored in duplicate at 40 °C, 50 °C, and 60 °C, each for storage times of 0, 5,15, and 45 d. Descriptive analysis results revealed that the rancidity was significantly lower for whey‐protein‐coated peanuts than for uncoated peanuts. This finding was also confirmed by static headspace GC analysis.