Composition, stability and acceptability of different vegetable oils used for frying peanuts

dc.creatorRyan, Liliana
dc.creatorMestrallet, Marta Graciela
dc.creatorNepote, Valeria
dc.creatorConci, Silvia Alicia
dc.creatorGrosso, Nelson
dc.date.accessioned2019-09-25T15:43:04Z
dc.date.accessioned2022-10-15T16:30:29Z
dc.date.available2019-09-25T15:43:04Z
dc.date.available2022-10-15T16:30:29Z
dc.date.created2019-09-25T15:43:04Z
dc.date.issued2008-02
dc.identifierRyan, Liliana; Mestrallet, Marta Graciela; Nepote, Valeria; Conci, Silvia Alicia; Grosso, Nelson; Composition, stability and acceptability of different vegetable oils used for frying peanuts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 43; 2; 2-2008; 193-199
dc.identifier0950-5423
dc.identifierhttp://hdl.handle.net/11336/84403
dc.identifier1365-2621
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4409440
dc.description.abstractThe purpose of this work was to determine the chemical stability of vegetable oils in the frying process and the consumer acceptance of fried-salted peanuts prepared in different vegetable oils. Fatty acids composition was determined in sunflower, corn, soybean, peanut and olive oils. A chemical study (Free fatty acid and p-anisidine values) of these oils at frying temperature (170ºC) was developed during 96hs. Consumer test of fresh products was performed on fried-salted peanuts prepared in the different oils. Peanut oil and virgin olive oil presented oleic acid as predominant fatty acid (44.8% and 64.2%, respectively), making it more resistant to lipid oxidation at frying temperature than the other refined vegetable oils (sunflower, corn and soybean oils). Virgin olive and peanut oils showed less increment of free fatty acids and p-anisidine value than the other oils along the heating essay. In addition, fried-salted peanuts prepared with refined peanut oil showed higher consumer acceptance than those prepared with other vegetable oils such as sunflower, corn, soybean and olive oils. Peanut oil could be used to fry peanuts obtaining products with higher consumer acceptance and shelf-life, thus preventing loss of their sensory and nutritional quality.
dc.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2006.01288.x
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1365-2621.2006.01288.x
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectCONSUMER ACCEPTANCE
dc.subjectFREE FATTY ACIDS
dc.subjectFRIED PEANUTS
dc.subjectOXIDATIVE STABILITY
dc.subjectP-ANISIDINE VALUE
dc.subjectVEGETABLE OILS
dc.titleComposition, stability and acceptability of different vegetable oils used for frying peanuts
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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