Location: Market Quality and Handling Research
Project Number: 6070-43440-012-04-R
Project Type: Reimbursable
Start Date: Oct 1, 2013
End Date: Oct 31, 2016
Document normal and high O/L roasted peanut shelf life at ambient and refrigeration temperatures. Investigate the potential of sorting and oil roasting to improve peanut shelf life compared to traditional dry roast procedures.
Normal and high O/L peanut lots will be sourced. Dry roasting, oil roasting and sorting will be conducted according to established methods. Unique treatments will be stored for up to 4 months at refrigeration and ambient temperatures to document shelf life using a descriptive flavor panel and peroxide value measurements. Data will be analyzed and a report generated.