Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements

A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal con...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Grosso, Nelson Rubén, Resurreccion, A.V.A.
Formato: Artículo acceptedVersion
Lenguaje:Español
Publicado: 2002
Materias:
QK Botánica
SB Cultura de la planta
Acceso en línea:http://pa.bibdigital.ucc.edu.ar/4271/1/A_Grosso_Resurreccion.pdf
Aporte de:
Producción Académica Universidad Católica de Córdoba (UCCor) de Universidad Católica de Córdoba
id I38-R144-4271
record_format dspace
spelling I38-R144-42712024-04-29T16:27:34Z http://pa.bibdigital.ucc.edu.ar/4271/ Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements Grosso, Nelson Rubén Resurreccion, A.V.A. QK Botánica SB Cultura de la planta A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products. 2002-12-31 application/pdf spa http://pa.bibdigital.ucc.edu.ar/4271/1/A_Grosso_Resurreccion.pdf Grosso, Nelson Rubén and Resurreccion, A.V.A. (2002) Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. Journal of Food Science, 67 (4). pp. 1530-1537. ISSN 1750-3841 https://ri.conicet.gov.ar/handle/11336/39098 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/acceptedVersion Fil: Grosso, Nelson Rubén. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina Fil: Resurreccion, A.V.A. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/4.0/deed.es
institution Universidad Católica de Córdoba
institution_str I-38
repository_str R-144
collection Producción Académica Universidad Católica de Córdoba (UCCor)
language Español
orig_language_str_mv spa
topic QK Botánica
SB Cultura de la planta
spellingShingle QK Botánica
SB Cultura de la planta
Grosso, Nelson Rubén
Resurreccion, A.V.A.
Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
topic_facet QK Botánica
SB Cultura de la planta
description A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.
format Artículo
Artículo
acceptedVersion
author Grosso, Nelson Rubén
Resurreccion, A.V.A.
author_facet Grosso, Nelson Rubén
Resurreccion, A.V.A.
author_sort Grosso, Nelson Rubén
title Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
title_short Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
title_full Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
title_fullStr Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
title_full_unstemmed Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
title_sort predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
publishDate 2002
url http://pa.bibdigital.ucc.edu.ar/4271/1/A_Grosso_Resurreccion.pdf
work_keys_str_mv AT grossonelsonruben predictingconsumeracceptanceratingsofcrackercoatedandroastedpeanutsfromdescriptiveanalysisandhexanalmeasurements
AT resurreccionava predictingconsumeracceptanceratingsofcrackercoatedandroastedpeanutsfromdescriptiveanalysisandhexanalmeasurements
_version_ 1832592504128536576

Ejemplares similares