Enzymatic and autoxidation of defatted peanuts

被引:12
作者
Divino, GL
Koehler, PE
Akoh, CC
机构
[1] Dept. of Food Science and Technology, Univ. of Georgia, Athens
关键词
defatted peanuts; oxidative stability; enzymatic oxidation; autoxidation; sensory;
D O I
10.1111/j.1365-2621.1996.tb14738.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Ground, blanched, raw, and roasted peanuts with varying oil contents were analyzed for oxidation products. Peroxide values (PV) of blanched, ground raw (BRAW) peanuts, demonstrating enzymatic oxidation, and heat-treated rancid roasted peanuts (RRST), demonstrating autoxidation, exhibited decreases (p less than or equal to 0.05) with decreasing oil content. The Oxidative Stability Index (OSI) time at 110 degrees C increased (p < 0.05) with decrease in oil content of raw (BRAW) and roasted (ERST) ground peanuts. A higher OSI indicated more oxidative stability, thereby supporting the hypothesis of higher potential for autoxidation at higher oil contents. Ln addition, BRST exhibited a shorter OSI than BRAW, indicating slower autoxidation in BRAW. Roasted peanutty odor, burnt odor, and roasted peanutty flavor, rancid/oxidized flavor, and burnt flavor scores of rancid roasted peanuts decreased (p less than or equal to 0.05) with decreasing oil content.
引用
收藏
页码:112 / +
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