ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Five spreads were formulated from roasted high-oleic acid peanuts and sesame paste (HOPS), normal-oleic acid peanuts and sesame paste (NOPS), high-oleic acid peanuts, sesame paste and soy (HOPSS), normal-oleic peanuts, sesame paste and soy (NOPSS), and normal-oleic acid peanuts only (NOP). Spreads were evaluated during 12 wk at 40 °C for sensory attributes: roast peanut, sesame, sweetness, bitterness, cardboardy, and painty. Roast peanut and sesame flavor generally decreased, and HOPSS and NOPSS had lower roasted peanut flavor. Cardboardy and painty increased in NOP, and HOPS had the lowest cardboardy and painty flavors. Peroxide values increased, with the highest value in NOP and lowest in HOPS. Sesame paste limited oxidation in products containing NOP and soy.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb13609.x
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