Influencia de la humedad del grano de maní de confitería en su calidad sensorial y vida útil

1. Gatti, María Bernardita
2. Navarro, Silvia
3. Ciappini, María Cristina

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openDialnet dialnet

DIALNET GOOGLE SCHOLAR lock_openDialnet editor

More publications in: Invenio: Revista de investigación académica

Abstract

Influence of the peanut grain?s moisture in its sensory quality and shelf life. In order to study the incidence of moisture in the shelf life of confectionery peanut, accelerated aging test at three temperatures (25º, 35º and 45ºC) and two moisture levels (1.6 and 2.8%) were carried out . The deterioration parameters measured were peroxide value and rancid flavor. The deterioration rate responds to a reaction of first order and Q10 was significantly different for the moisture levels assayed. Peroxid value and rancid flavor were equally sensitive for studying shelf life. It stands between 70 and 105 days approximately, for moisture content of 2.8 and 1.6 %, respectively.

Data source: Dialnet