کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4753116 | 1416511 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of short storage on consumer acceptability and volatile compound profile of roasted peanuts
ترجمه فارسی عنوان
اثرات ذخیره سازی کوتاه بر پذیرش مصرف کنندگان و مشخصات ترکیب ناپایدار بادام زمینی بو داده
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
The main objective of this study was to determine the effects of 8-week storage on the consumer acceptability and volatile compound profile of roasted peanuts. Normal-oleic Georgia 06G kernels (06G), high-oleic Georgia 13M (13M), georgia runner (mixed) in-shell (InR) & kernels (R), and virginia (mixed) in-shell (InVA) & kernels (VA) were roasted to medium doneness and stored at 21 °C for consumer and chromatography-mass spectroscopy (GC-MS) tests conducted at week 0, 4 and 8. GC-MS results showed that 06G was the most oxidized samples followed by InVA after 8 weeks. Only InVA exhibited a decrease in consumer likings during storage. At week 8 InR was significantly (p â¤Â 0.05) preferred over InVA. When compared high-oleic 13M to normal-oleic 06G, 13M had significantly (p â¤Â 0.05) higher consumer likings than 06G at all three time points with a better ability to retain pyrazines and resist to lipid oxidation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Packaging and Shelf Life - Volume 13, September 2017, Pages 27-34
Journal: Food Packaging and Shelf Life - Volume 13, September 2017, Pages 27-34
نویسندگان
Shangci Wang, Koushik Adhikari, Yen-Con Hung,