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United States Department of Agriculture

Agricultural Research Service

Title: The Effect of Frying Oil on the Stability of Oil Roasted High Oleic Acid Peanuts

item Sanders, Timothy
item Bolton, Gregory - NCSU

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: June 24, 1998
Publication Date: N/A

Technical Abstract: Lipid degradation is a limiting factor in shelf life of peanut products. Use of recently developed peanuts with high oleic/linoleic acid (O/L) ratio (ca. 30) has the potential to significantly improve shelf life of roasted peanuts and peanut products. To determine the full potential for shelf life improvement of oil roasted high O/L peanuts, a study was conducted to examine the effects of roasting high O/L peanuts in high O/L or conventional peanut oil. High O/L peanuts were roasted at 177 C to a Hunter L value of 49 + or -1. O/L ratios of roasting oils were 23.2 and 1.5 for high O/L and conventional oils, respectively. Roasted peanuts were stored at 30 C for 20 wks. Samples were taken at regular intervals to examine peroxide value (PV), oxidative stability index (OSI), moisture content and water activity (Aw). O/L ratio of high O/L roasted peanuts was 27.9 vs. 13.6 for the conventional oil roasted peanuts. After 20 wks of storage, PV of conventional oil roasted peanuts was 10.8 compared to 5.3 for the high O/L roasted peanuts. OSI values were 88.5 and 52.4 immediately after roasting for the high O/L roasted versus conventional oil roasted peanuts. OSI values for both treatments decreased but differences were similar throughout the storage period. Moisture content and Aw were not significantly different during the storage period.

Last Modified: 4/18/2015