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Effect of roasting oil composition on the stability of roasted high‐oleic peanuts
Author(s) -
Bolton G. E.,
Sanders T. H.
Publication year - 2002
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/s11746-002-0446-1
Subject(s) - roasting , food science , peanut oil , chemistry , shelf life , flavor , oleic acid , linoleic acid , arachis , fatty acid , botany , biology , biochemistry , raw material , organic chemistry
Off‐flavor due to lipid degradation is an important factor in the shelf life of peanut products. The use of recently developed peanuts with high‐oleic acid/linoleic acid (O/L) ratio has the potential to significantly extend the shelf life of roasted peanuts. To determine the full potential for shelf‐life improvement of oil‐roasted high‐O/L peanuts, a study was conducted to examine the effects of roasting high‐O/L peanuts (O/L=30) in high‐O/L (O/L=23.2) or conventional (O/L=1.5) peanut oil. Peanuts were roasted at 177°C to Hunter L values of 49±1. Roasted peanuts were stored at 30°C for 20 wk. Samples were taken at regular intervals to determine PV, oxidative stability index (OSI), moisture content, and water activity. The O/L ratio of high‐O/L roasted peanuts was 27.9 vs. 13.6 for the conventional oil‐roasted peanuts. After 20 wk of storage, PV of conventional oil‐roasted peanuts was 10.8 compared to 5.3 for the high‐O/L‐roasted peanuts. OSI values were 88.5 and 52.4 immediately after roasting for the high‐O/L‐roasted vs. conventional oil‐roasted peanuts. OSI for both decreased, but differences remained similar throughout the storage period. Shelf life of high‐O/L peanuts decreased when roasted in conventional O/L‐peanut oil vs. high‐O/L peanut oil.