Avaliação físico química e nutricional de amendoins industrializados durante o armazenamento.

Abstract

Peanut is an oilseed crop widely consumed for being rich in unsaturated fat and due to this fact, it is quite susceptible to oxidative changes of order, depending on the conditions of processing and storage, which can affect their nutritional and sensory quality and consequently reduce their shelf life. In this context, the aim of this study was to evaluate possible nutritional changes in peanuts obtained by different processes, during their storage. Sweet type peanuts, shelled, Japanese, and roasted that were placed in their original package and home storage was simulated were evaluated. For both physical and chemical parameters such as pH, acidity and water activity as well as the profile of fatty acids at the time of acquisition and in the three and six months counting from the date of manufacture were assessed, and the chemical composition and of total energy intake were assessed at baseline. Peanuts showed high concentration of proteins and lipids, with levels of 43.63% and 22.63% respectively in the sample roasted peanuts, and therefore the sample with higher energy value (496.22 kcal). There was an increase of water activity after three months of storage under all kinds of peanuts, but after six months of storage, only skinned peanuts continued to increase this parameter (0.57). The different types of peanuts have become less acidic and higher pH during storage, with averages between 2.06 to 4.08 to 6.59 to 6.86 and acidity to pH at baseline and 1.79 at the acidity and 2.62 to 7.02 to 7.10 to pH at the end of the six months of storage. However, no statistical difference (p> 0.05) for acidity in sweet peanut between storage time was observed. There was a degradation of fatty acids during storage in all samples, especially of linolenic fatty acid (C18: 3), which is an omega three fatty acid. The concentration of saturated fatty acids in the samples did not increase during storage, except the fatty acid stearic (C18: 0) which had its increased concentration in samples of roasted and Japanese peanuts 2.6% to 4.1 ± 0.5 ± 0.5% and 3.6% ± 0.5 to 7.4 ± 0.5% respectively. Peanuts obtained by different processing markedly lost its nutritional value after six months, mainly roasted peanuts and the Japanese, as well as reduced polyunsaturated fatty acid linolenic acid, present in all samples, there was also an increase in the percentage of fatty acid saturated stearic during the three days of analysis, these types being the most susceptible to loss of nutritional quality during storage