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PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS
Author(s) -
MUEGOGNANASEKHARAN K.F.,
RESURRECCION A.V.A.
Publication year - 1993
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1993.tb00735.x
Subject(s) - hexanal , flavor , food science , chemistry , extraction (chemistry) , water activity , lightness , organoleptic , chromatography , water content , physics , geotechnical engineering , optics , engineering
ABSTRACT 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.