Effect of Roasting Oil Composition on the Stability of Roasted High-Oleic Peanuts
作者： G. E. Bolton , T. H. Sanders
DOI: 10.1007/S11746-002-0446-1
关键词:
摘要: Off-flavor due to lipid degradation is an important factor in the shelf life of peanut products. The use recently developed peanuts with high-oleic acid/linoleic acid (O/L) ratio has potential significantly extend roasted peanuts. To determine full for shelf-life improvement oil-roasted high-O/L peanuts, a study was conducted examine effects roasting (O/L=30) (O/L=23.2) or conventional (O/L=1.5) oil. Peanuts were at 177°C Hunter L values 49±1. Roasted stored 30°C 20 wk. Samples taken regular intervals PV, oxidative stability index (OSI), moisture content, and water activity. O/L 27.9 vs. 13.6 After wk storage, PV 10.8 compared 5.3 high-O/L-roasted OSI 88.5 52.4 immediately after both decreased, but differences remained similar throughout storage period. Shelf decreased when O/L-peanut oil
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