1. Maximizing phenolics, antioxidants and sensory acceptance of UV and ultrasound-treated peanuts
- Author
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Sales, Jocelyn M. and Resurreccion, Anna V.A.
- Subjects
- *
PEANUTS , *TASTE testing of food , *ANTIOXIDANTS , *REACTIVE oxygen species , *ULTRAVIOLET spectra , *RESPONSE surfaces (Statistics) , *METHODOLOGY , *COOKING - Abstract
Abstract: The effects of varying doses of UV and ultrasound (US), and incubation times at 25°C on total phenolics (TP), antioxidant capacity by two methods, trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) and sensory overall acceptance (OA) of treated peanuts were investigated. Optimum process parameters for UV and US were determined using response surface methodology. UV and US increased TP, TEAC and ORAC total antioxidant capacity (TAC) of most treated peanuts, whereas OA decreased in all treatments compared to controls. US was more effective than UV in increasing total antioxidants. Optimum US process parameters at 36h incubation time will result in products with TAC≥68μM TE/g, TP≥1.51mgGAE/g, TEAC≥2.76μM TE/g, and OA≥5 or neither like nor dislike. [Copyright &y& Elsevier]
- Published
- 2010
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