| Issue |
BIO Web Conf.
Volume 170, 2025
71st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”
|
|
|---|---|---|
| Article Number | 01017 | |
| Number of page(s) | 6 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202517001017 | |
| Published online | 01 April 2025 | |
Study of change in peroxide value and separation stability during storage of peanut pastes enriched with malt extrudates
1 University of Food Technologies, 24 Maritza Blvd., 4000 Plovdiv, Bulgaria
2 Institute of Food Preservation and Quality - Plovdiv, Agricultural Academy, 154 Vasil Aprilov Blvd., 4003 Plovdiv, Bulgaria
3 National Center of Infectious and Parasitic Diseases, Sofia, Bulgaria
* Corresponding author: mmruskova@gmail.com
Peanut pastes enriched with 2% malt extrudates and three types of stabilizers were added in the following amounts: 1% and 2% PS 209; 6% and 8% soy lecithin; 3% and 5% slow-gelling sodium alginate. The changes of the peroxide value and the oil retention capacity of the studied products were monitored for a period of 18 months. From the reported data, it can be summarized that soy lecithin in concentrations up to 8% and slow-gelling sodium alginate in concentrations up to 5% are not suitable for stabilizing peanut paste enriched with 2% malt extrudates. The best results for obtaining a stabilized product are observed when using 2% stabilizer PS 209. The selected technological stages and parameters are suitable for obtaining peanut pastes, stable during their storage period of 18 months, in non-refrigerated conditions.
The aim of the present study is to develop peanut pastes enriched with malt extrudates and to establish the best stabilizer preventing delamination of the finished product during storage for 18 months.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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