Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures.
Three amino acid-balanced, vitamin- and mineral-fortified peanut spreads were stored at 4, 23, and 40 degrees C for 3 months. These were 69.6% peanut/19% soybean-40.5% fat, 61.9% peanut/19% soybean-44.5% fat, and 74.1% peanut/14% nonfat dry milk (NFDM)-40% fat. The peanut spreads were fortified with vitamin A, thiamin, riboflavin, vitamin B(6), vitamin C, calcium, and iron to provide 33.3% of the Recommended Dietary Allowances for children. Water-soluble vitamins were quite stable in deaerated peanut spreads. The antioxidant activity of phytochemicals in soybean prevented vitamin A degradation in soy-containing spreads, whereas the NFDM spread lost 70% of the initial content. Instron analysis detected major changes in texture when peanut spreads were stored at 40 degrees C, suggesting that the polymorphic form of lipid transformed and the proper crystallization of stabilizer was destroyed. Panelists did not detect the texture changes in peanut spreads stored at different temperatures. At 40 degrees C, the primary deteriorative changes in sensory quality were increased browning and the development of "soybean" and "oxidized" flavors as well as decreased "roasted peanutty" flavor.
Yeh
Jui-Yueh
JY
Department of Food Science and Technology, University of Georgia, Griffin Campus, Griffin, Georgia 30223-1797, USA.
Phillips
R Dixon
RD
Resurreccion
Anna V A
AV
Hung
Yen-Con
YC
D000328:Adult; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000032:analysis; D010367:Arachis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002648:Child; D003116:Color; D004355:Drug Stability; D005511:Food Handling; D005519:Food Preservation; D005524:Food Technology; D005527:Food, Fortified; D006801:Humans; D008875:Middle Aged; D008892:Milk; D008903:Minerals / Q000032:analysis; D018673:Nutrition Policy; D012677:Sensation; D013025:Glycine max; D013649:Taste; D013696:Temperature; D014815:Vitamins / Q000032:analysis
D000596:Amino Acids; D000975:Antioxidants; D008903:Minerals; D014815:Vitamins