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STORAGE STABILITY OF PEANUT‐BASED FOODS: A REVIEW
Author(s) -
SHEWFELT A. L.,
YOUNG CL YDE T.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14447.x
Subject(s) - food science , flavor , raw material , peanut butter , microbiology and biotechnology , chemistry , biology , organic chemistry
Storage stability in peanut‐based foods is dependent not only upon the conditions under which such foods are held in the various marketing channels, but also upon the genetic, cultural, handling, processing and compositional variations in the raw peanuts used for preparation of the products. Most edible peanut products are those having an attractive and unique roasted flavor which requires special considerations for development and stability. The relatively high oil content of peanuts is an important factor also in storage stability.