Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography

S. Y. Lee, T. A. Trezza, J. X. Guinard, J. M. Krochta

Research output: Contribution to journalArticlepeer-review

Abstract

Lipid oxidation is one of the leading causes of deterioration in peanuts. Oxygen concentration plays an important role in oxidation. Oxygen uptake can be impeded by specialized packaging systems or an edible coating, which in turn will decrease the rate of lipid oxidation. Four different formulations of whey-proteinrbased coatings were used to coat the peanuts. The peanut samples were stored in duplicate at 40°C, 50°C, and 60°C, each for storage times of 0, 5, 15, and 45 d. Descriptive analysis results revealed that the rancidity was significantly lower for whey-protein-coated peanuts than for uncoated peanuts. This finding was also confirmed by static headspace GC analysis.

Original languageEnglish (US)
Pages (from-to)1212-1218
Number of pages7
JournalJournal of food science
Volume67
Issue number3
DOIs
StatePublished - Jan 1 2002

Keywords

  • Descriptive analysis
  • Lipid oxidation
  • Peanuts
  • Static headspace GC analysis
  • Whey-protein-based coatings

ASJC Scopus subject areas

  • Food Science

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