Flavor and Oxidative Stability of Peanut-Sesame-Soy Blends |
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| Authors: | GM SUMAINAH CA SIMS RP BATES SF O'KEEFE |
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| Affiliation: | Author Sumainah is with the Food Science Department, University of Damascus, Damascus, POBOX 9198, Syria. Authors Sims, Bates and O'Keefe are with the Food Science and Human Nutrition Department, University of Florida, Gainesville. Fl 32611. All the work was done at the University of Florida, Gainesville, while author Sumianah was on sabbatical leave. Direct inquiries to Charles Sims (E-mail ). |
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| Abstract: | 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. |
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| Keywords: | flavor oxidation peanut high-oleic peanut sesame soy |
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