ARTICLES

Effect of Hot Water Immersion on Sensory Properties of Non-Refrigerated Peanuts¹

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

  • Effect of Hot Water Immersion on Sensory Properties of Non-Refrigerated Peanuts¹

    ARTICLES

    Effect of Hot Water Immersion on Sensory Properties of Non-Refrigerated Peanuts¹

    Authors: , , , ,

Abstract

Sensory properties of Fla Early Bunch and NC 7 peanuts immersed in hot water at 79 C for 90 sec and subjected to non-refrigerated storage were evaluated. Sensory scores were lower for immersed peanuts than the non-immersed peanuts, however the attributes for the immersed peanuts were not scored lower than borderline throughout storage. Flavor scores for both cultivars ranged between 6 for slightly good and 7 for moderately good. Significant cultivar differences were observed for color at the initial month and flavor at 2, 5, and 8 mo. NC 7 peanuts had significantly higher flavor sensory scores than the Fla Early Bunch nuts. Duo trio tests showed that panelists detected significant differences between non-immersed and immersed peanuts at the eighth month of storage.

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Keywords: peanuts, sensory, hot water immersion

How to Cite:

Branch, A. & Worthington, R. & Chinnan, M. & Heaton, E. & Nakayama, T., (1988) “Effect of Hot Water Immersion on Sensory Properties of Non-Refrigerated Peanuts¹”, Peanut Science 15(1), p.18-21. doi: https://doi.org/10.3146/i0095-3679-15-1-6

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Published on
01 Jan 1988
Peer Reviewed

Author Notes

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