Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants
Fil: Larrauri, Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
| Main Authors: | , , , , , |
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| Format: | conferenceObject |
| Language: | eng |
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2024
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| Subjects: | |
| Online Access: | http://hdl.handle.net/11086/551033 |
| _version_ | 1801212590323400704 |
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| author | Larrauri, Mariana Demaría, María Gimena Ryan, Liliana C. Asensio, Claudia M. Grosso, Nelson R. Nepote, Valeria |
| author_facet | Larrauri, Mariana Demaría, María Gimena Ryan, Liliana C. Asensio, Claudia M. Grosso, Nelson R. Nepote, Valeria |
| author_sort | Larrauri, Mariana |
| collection | Repositorio Digital Universitario |
| description | Fil: Larrauri, Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. |
| format | conferenceObject |
| id | rdu-unc.551033 |
| institution | Universidad Nacional de Cordoba |
| language | eng |
| publishDate | 2024 |
| record_format | dspace |
| spelling | rdu-unc.5510332024-03-14T06:21:38Z Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants Larrauri, Mariana Demaría, María Gimena Ryan, Liliana C. Asensio, Claudia M. Grosso, Nelson R. Nepote, Valeria Peanut skins Almendras Nutrición Preservación de almendras Salud Fil: Larrauri, Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Larrauri, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; Argentina. Fil: Demaría, María Gimena. Universidad Nacional de Córdoba. Facultad de Ciencias Médicas. Escuela de Nutrición. Cátedra Fundamentos de la Alimentación; Argentina. Fil: Ryan, Liliana C. Universidad Nacional de Córdoba. Facultad de Ciencias Médicas. Escuela de Nutrición; Argentina. Fil: Asensio, Claudia M. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Asensio, Claudia M. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; Argentina. Fil: Grosso, Nelson R. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Grosso, Nelson R. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; Argentina. Fil: Nepote, Valeria. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; Argentina. Almonds provide many benefits such as preventing heart disease due to their high content of oleic fattyacid-rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity duringstorage. The objective of this work was to evaluate the chemical and sensory quality preservation of almonds coated withcarboxymethyl cellulose and with the addition of natural and synthetic antioxidants during storage. Four samples wereprepared: almonds without coating (C), almonds coated with carboxymethyl cellulose (CMC), almonds coated withCMCsupplemented with peanut skins extract (E), and almonds coated with CMC and supplemented with butylhydroxytoluene(BHT). Proximate composition and fatty acid profile were determined on raw almonds. Almond samples (C, CMC, E andBHT) were stored at 40 °C for 126 d. Lipid oxidation indicators: peroxide value (PV), conjugated dienes (CD), volatilecompounds (hexanal and nonanal), and sensory attributes were determined for the stored samples. Samples showed smallbut significant increases in PV, CD, hexanal and nonanal contents, and intensity ratings of negative sensory attributes(oxidized and cardboard). C had the highest tendency to deterioration during storage. At the end of storage (126 d), Chad the highest PV (3.90 meqO2/kg), and BHT had the lowest PV (2.00 meqO2/kg). CMC and E samples had similarintermediate PV values (2.69 and 2.57 meqO2/kg, respectively). CMC coating and the addition of natural (peanut skinextract) and synthetic (BHT) antioxidants provide protection to the roasted almond product. Fil: Larrauri, Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Larrauri, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; Argentina. Fil: Demaría, María Gimena. Universidad Nacional de Córdoba. Facultad de Ciencias Médicas. Escuela de Nutrición. Cátedra Fundamentos de la Alimentación; Argentina. Fil: Ryan, Liliana C. Universidad Nacional de Córdoba. Facultad de Ciencias Médicas. Escuela de Nutrición; Argentina. Fil: Asensio, Claudia M. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Asensio, Claudia M. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; Argentina. Fil: Grosso, Nelson R. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Grosso, Nelson R. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; Argentina. Fil: Nepote, Valeria. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal; Argentina. Química Orgánica 2024-03-13T13:32:43Z 2024-03-13T13:32:43Z 2015 conferenceObject http://hdl.handle.net/11086/551033 eng Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ Impreso |
| spellingShingle | Peanut skins Almendras Nutrición Preservación de almendras Salud Larrauri, Mariana Demaría, María Gimena Ryan, Liliana C. Asensio, Claudia M. Grosso, Nelson R. Nepote, Valeria Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants |
| title | Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants |
| title_full | Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants |
| title_fullStr | Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants |
| title_full_unstemmed | Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants |
| title_short | Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants |
| title_sort | chemical and sensory quality preservation in coated almonds with the addition of antioxidants |
| topic | Peanut skins Almendras Nutrición Preservación de almendras Salud |
| url | http://hdl.handle.net/11086/551033 |
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