1Center for Food Safety and Quality Enhancement, Department of Food Science & Technology, University of Georgia Experiment Station, Griffin, GA 30223-1797.
Treatment of aflatoxin-contaminated peanut kernels in 0.075% hydrogen peroxide for 1 min has been proposed to reduce aflatoxin contamination by 90%. The effect of hydrogen peroxide treatment on the flavor quality, texture and color was, therefore, investigated. Two hundred grams of peanuts were submerged in a solution containing 0, 0.075 or 0.225% hydrogen peroxide for 1 and 3 min. Treated peanuts were dried to 8-9% moisture, blanched and stored in plastic bags for 0, 1, 2 and 3 weeks at 39 C. Peak areas identified as hexanal increased with increasing hydrogen peroxide concentration, regardless of the treatment and storage time. No significant differences in peak areas idenpngied as ethanol were observed after a 3-week storage time, regardless of the concentration of hydrogen peroxide and treatment time. Hydrogen peroxide treatment and storage of treated peanuts did not significantly affect the lightness (L), chroma (C) and texture of the treated peanuts. Furthermore, sensory analysis conducted on peanut brittle prepared from raw peanuts and peanuts treated with 0.075% hydrogen peroxide for 1 min showed no significant difference between the two samples evaluated.
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Keywords: peanut, hydrogen peroxide treatment, sensory qualities
How to Cite:
Clavero, M. & Hung, Y. & Beuchat, L. & Nakayama, T., (1994) “Flavor, Color and Texture of Peanuts Treated with Hydrogen Peroxide¹”, Peanut Science 21(1), p.1-4. doi: https://doi.org/10.3146/i0095-3679-21-1-1