Effect of peanut skin extract on chemical stability and sensory properties of salami during storage.

Background: Peanut skin extracts (PSEs) have proven antioxidant properties in different food products. The objective of this study was to evaluate the effect of peanut skin extract as natural preserving compounds on chemical stability and sensory properties of salami during storage.

Results: PSE was obtained with ethanol-water and added during the preparation of salami samples.

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts.

Background: Peanut paste and peanut butter have high oil contents and are thus susceptible to developing rancidity and off-flavours through lipid oxidation. Preservation of the chemical and sensory quality of these products is one of the main problems in the peanut industry. The purpose of this study was to compare the chemical and sensory stability of peanut paste prepared with high-oleic peanuts (cv.

A study of the relationships among consumer acceptance, oxidation chemical indicators, and sensory attributes in high-oleic and normal peanuts.

The purpose of this study was to determine the relationships between overall acceptance, chemical indicators, and sensory attributes in roasted peanuts harvested from high-oleic peanut genotypes produced in Argentina. Oleic/linoleic ratio (O/L), peroxide value, p-anisidine value, conjugated dienes, consumer acceptance, and descriptive analysis were performed on roasted peanuts prepared using 16 genotypes of normal and high-oleic peanuts. Principal component and cluster analysis were performed on the chemical and sensory data from peanut genotypes.

[Effect of the addition of specific lectin on the symbiosis of Rhizobium leguminosarum and Phaseolus vulgaris].

The effect of specific lectin addition on Rhizobium leguminosarum-Phaseolus vulgaris symbiosis characteristics was studied. Two alternatives were selected for comparison: a) P. vulgaris seedling roots treated with lectin were inoculated with R.