Yula Ugembe, Claudia Lazarte, Candida Mavie, José da Cruz Francisco, Telma Magaia, Björn Bergenståhl
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引用次数: 0
Abstract
Descriptive sensory analysis was used to characterize the flavor changes of peanuts during boiling. The attributes investigated were rawness, astringency, and bitterness. Samples of peanut sauce prepared with seed coating and without seed coating and taken at different cooking times (1, 15, 30, 60, 90, and 120 min) were compared. A descriptive panel (N = 16 peanuts with coating and N = 17 peanuts without coating) evaluated 12 coded samples served in random order using a scale of 7 points. The average results showed that the rawness decayed during cooking and that obtaining a close-to-neutral sauce character took about 90–120 min. These times are longer than what is used during dry roasting of peanuts. The sensations of rawness, astringency, and bitterness are also perceived more strongly when peanuts are cooked in water than when peanuts are roasted under less humid conditions. Astringency and bitterness are the primary attributes contributing to the complex rawness sensation of the peanut sauce.
期刊介绍：
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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