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Oxidative Stability, Texture and Color of Roasted Peanuts after Sonication and Edible Coating

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  072488.(doi:10.13031/2013.23388)
Authors:   Peter Wambura, Wade Yang, Yongsheng Wang
Keywords:   Keywords: Oxidation; peanuts; coatings; oxidative stability index; sonication

In this study, an innovative method was developed to improve the shelf life of roasted peanuts. Sonication was combined with edible coating for enhancing oxidative stability of roasted peanuts. Georgia green runner peanuts were roasted, subjected to sonication and then coated with whey protein isolate (WPI), ZEIN and carboxymethyl cellulose (CMC). Relative to the control, the oxidative stability of roasted-coated samples were improved by 80%, 38%, and 5% for CMC, WPI and ZEIN coating, respectively, while roasted-sonicated-coated samples were improved by 91%, 52%, and 27% for CMC, WPI and ZEIN coating, respectively. Sonication prior to coating resulted in 11%, 14% and 22% improvement beyond the CMC, WPI and ZEIN coatings, respectively. Texture analysis showed there were no significant differences (p < 0.05) in peanut texture between the treated and control. Color analysis showed the HunterLab color parameters L, a, and b for most of the treatments did not have significant differences (p < 0.05) compared to control.

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