|Gorbet, Daniel - FLORIDA STATE UNIVERSITY|
Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: July 13, 1996
Publication Date: N/A
Technical Abstract: Shelf-life is a critical factor in quality of peanuts and peanut products. High oleic acid peanut lines have extended shelf-life due to the unique fatty acid profile. High oleic peanut oil was used to determine the shelf- life improvement imparted to conventional peanuts during oil roasting. ELK, Medium and No. 1 commercial sizes of NC-9 peanuts were roasted in processed high oleic peanut oil (82.6% oleic) and commercial peanut oil (47.6% oleic). Peanuts were oil roasted to obtain a roast color of Hunter L 50 + or - 1. Roasted peanuts were stored at 30 C for 6 weeks and sampled at weekly intervals. Oil uptake during roasting varied from 1.7 to 3.6% and changes in oleic acid percentage in peanuts ranged from 3.6 to 4.7%. Peanuts roasted in high oleic acid oil had consistently lower peroxide values (PV) and higher oxidative stability index (OSI) values than peanuts roasted in commercial oil. PV of ELK, Medium, and No. 1 peanuts roasted in ncommercial oil were 15.3, 14.3, and 29.4% higher after 6 weeks than peanut roasted in high oleic oil. After storage, OSI values were 18.8, 20.0, and 25.4% higher in ELK, Medium, and No. 1 peanuts, respectively, roasted in high oleic peanut oil. Roasted peanutty intensity scores decreased more quickly in commercial oil roasted peanuts. The intensity of the painty sensory descriptor, indicative of lipid degradation, increased rapidly in peanuts roasted in commercial oil but was significantly delayed in peanuts roasted in high oleic oil.