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Peanut storage studies: Effect of storage moisture on three varieties of runner peanuts
Author(s) -
Davis Norman D.
Publication year - 1961
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02633591
Subject(s) - iodine value , sugar , peroxide value , moisture , chemistry , water content , zoology , composition (language) , acid value , horticulture , food science , nitrogen , biology , biochemistry , linguistics , philosophy , geotechnical engineering , organic chemistry , engineering
Unshelled Dixie Runner, Early Runner, and Virginia Runner G‐26 peanuts were stored 3 1/2 months at moisture contents ranging from 4.8 to 11.2% kernel dry weight. Seed were analyzed quantitatively for various components. Initial composition was determined for each variety. Changes during storage were qualitatively the same for the three varieties but quantitatively different for some components. Oil content iodine value, tocopherols, total and protein nitrogen, and total sugar content were not influenced by storage moisture. Carbonyl compounds, free fatty acids, and peroxide values varied directly as storage moisture. Early Runner and Virginia Runner G‐26 appeared less susceptible to the development of oxidative and hydrolytic rancidity than Dixie Runner. However, the degree of difference was slight and occurred only at higher storage moistures. Initial composition of the three varieties differed slightly. Early Runner had a slightly greater initial oil percentage and lower total sugar content than either Dixie or Virginia G‐26. Virginia Runner G‐26 had a slightly lower total nitrogen percentage than either of the other two varieties.