The effect of H2O2dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature

Autor: E. Özgül Evranuz
Rok vydání: 2000
Předmět:
Zdroj: European Journal of Lipid Science and Technology. 102:189-193
ISSN: 1438-9312
1438-7697
DOI: 10.1002/(sici)1438-9312(200003)102:3<189::aid-ejlt189>3.0.co;2-o
Popis: The samples were dipped into 0.9%, 1.3% or 1.7% H 2 O 2 solution prior to salting and roasting and stored at 25 °C to see the effects on fat oxidation in the production of commercial unblanched salted and roasted peanuts. It was found that the H 2 O 2 dip improved the oxidative stability of peanuts at all concentrations, a maximum stability was obtained with 1.7% H 2 O 2 dip pretreatment. The effects of temperature and moisture content were investigated by storing samples pretreated with 1% H 2 O 2 solution at different moisture levels, i.e. 1.8%, 2.7% and 3.2% and at two temperatures, 35 °C and 45 °C. Finally, the stability of the pretreated samples was compared to that of the commercial sample by storing in glass jars and in regular polypropylene (PP) packages at 25 °C. Pretreated samples were more stable than the control and the airtight packages (glass jars) were found better than PP packages in which the moisture content of the samples increased continuously because of their permeable nature. By selecting suitable packages and moisture levels, H 2 O 2 dip proved to be effective in retarding the peroxide formation during storage of unblanched salted and roasted peanuts.
Databáze: OpenAIRE
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