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Titolo:
ENZYMATIC AND AUTOXIDATION OF DEFATTED PEANUTS
Autore:
DIVINO GL; KOEHLER PE; AKOH CC;
Indirizzi:
UNIV GEORGIA,DEPT FOOD SCI & TECHNOL ATHENS GA 30602
Titolo Testata:
Journal of food science
fascicolo: 1, volume: 61, anno: 1996,
pagine: 112 -
SICI:
0022-1147(1996)61:1<112:EAAODP>2.0.ZU;2-Z
Fonte:
ISI
Lingua:
ENG
Keywords:
DEFATTED PEANUTS; OXIDATIVE STABILITY; ENZYMATIC OXIDATION; AUTOXIDATION; SENSORY;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
25
Recensione:
Indirizzi per estratti:
Citazione:
G.L. Divino et al., "ENZYMATIC AND AUTOXIDATION OF DEFATTED PEANUTS", Journal of food science, 61(1), 1996, pp. 112

Abstract

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 oilcontent. 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 peanuttyodor, 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.

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Documento generato il 30/11/20 alle ore 16:26:15