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EFFECTS OF WATER AND SPIN BLANCHING ON OXIDATIVE STABILITY OF PEANUTS
Author(s) -
ANGELO A. J. ST.,
KUCK J. C.,
HENSARLING T. P.,
ORY R. L.
Publication year - 1977
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1977.tb00327.x
Subject(s) - blanching , chemistry , food science , shelf life , hydrogen peroxide , raw material , biochemistry , organic chemistry
Several methods of blanching have been developed to remove skins from peanuts — spin‐, water‐, alkali‐, and hydrogen peroxide‐blanching. The present investigation compared the effects of wet‐ and spin‐blanching on oxidative stability of raw and roasted peanuts stored for seven months. The water‐blanched raw peanuts had the shortest shelf‐life, whereas the shelf‐life of unblanched raw and spin‐blanched peanuts was similar. The opposite results were found for roasted peanuts; the water‐blanched peanuts had the longest shelf‐life. Blanching induced major differences in the electrophoretic mobility and protein banding patterns of sodium dodecyl sulfate‐soluble extracts of raw peanuts. Electron microscopy revealed that there are surface differences between the spin and water blanched peanuts.