ARTICLES

Effect of Hot Water Immersion on Storage Stability of Non-Refrigerated Peanuts¹

Authors: A. L. Branch , R. E. Worthington , I. L. Roth , M. S. Chinnan , T. O. M. Nakayama

  • Effect of Hot Water Immersion on Storage Stability of Non-Refrigerated Peanuts¹

    ARTICLES

    Effect of Hot Water Immersion on Storage Stability of Non-Refrigerated Peanuts¹

    Authors: , , , ,

Abstract

Oxidative stability of Fla Early Bunch and NC7 peanuts immersed in hot water (79 C) for 90 sec and stored under non-refrigerated conditions was evaluated. Scanning electron microscopy revealed that water immersion disrupted structural makeup of the surface to form a glaze and caused coalescence of subcellular bodies. Initial hot water immersion resulted in decreased lipoxygenase activity. Throughout storage, peroxide values, free fatty acid values and lipoxygenase activity were lower in the immersed peanuts than in the non-immersed peanuts. Free fatty acid and peroxide values were significantly higher in the Fla Early Bunch cultivar than the NC7 cultivar.

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Keywords: peanuts, Storage, electron microscopy, hot water immersion, lipoxygenase, peroxides

How to Cite:

Branch, A. & Worthington, R. & Roth, I. & Chinnan, M. & Nakayama, T., (1987) “Effect of Hot Water Immersion on Storage Stability of Non-Refrigerated Peanuts¹”, Peanut Science 14(1), p.26-30. doi: https://doi.org/10.3146/i0095-3679-14-1-7

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Published on
01 Jan 1987
Peer Reviewed

Author Notes

1This work was supported in part by the Peanut CRSP, USAID Grant No. DAN-4048-G-SS-2065-00.