Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn 英文参考文献.docVIP

524 Molecules 2000, 5 Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn V. S. Bustamante and C. A.Guzmán Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Qca. Orgánica e Instituto Multidisciplinario de Biología Vegetal (IMBIV). Fac. de Cs. Ex. Fís. y Nat., UNC., Av. Vélez Sarsfield 1600. (5016). Córdoba. Argentina E-mail: bustamat@gtwing.efn.uncor.edu Abstract: The Shelf-Life (SL) of peanut, soybean and corn blend extruded without (A) and with butylhydroxytoluol (B) and extract of Rosmarinum sp (C) was determined. Only B significativaly increased SL. In function of temperature would be defined by: A- SL = e -0.0465x + 5.1762, B- SL = e -0.0421x + 5.3332, C- SL = e -0.581x +5.626 Introduction In order to attain a nutritional, low cost and consumer accepted food, Bustamante et al (1998) developed an extruded blend of peanut, soybean and corn. The main chemical deterioration, that could limit the extrudate stability, is oxidation due to its low water activity and its proportion of unsaturated fatty acids: 80%. The objective of this study was to determine the shelf-life of the extrudate with and without antooxidants (natural and synthetical) in function of temperature. Experimental Treatments: A- Extrudate of peanut, soybean and corn, B- A + butylhydroxytoluol, C- A + extract of Rosmarinum sp. The extrudates were accomplished in a prototype extruder of the INIQUI (UNSa) and were subjected at different times and temperatures. Chemical analysis: The oil matter was extracted with n-hexane in a Soxhlet apparatus for 4 h. On this fraction were performing the following assay: Peroxide index (PI) and acidity index (AI) according to AOAC (1980), and unsaturated fatty acids (uFA) according to Maestri and Guzmán (1995). Sensory evaluation: Preselection, training and selection of panelists were performed through rank- ing test, and the assay of A, B and C through triangle