The effect of H2O2 dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature

Evranuz E.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol.102, no.3, pp.189-193, 2000 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 102 Issue: 3
  • Publication Date: 2000
  • Journal Name: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.189-193
  • Istanbul Technical University Affiliated: No

Abstract

The samples were dipped into 0.9%, 1.3% or 1.7% H2O2 solution prior to salting and roasting and stored at 25 degrees C to see the effects on fat oxidation in the production of commercial unblanched salted and roasted peanuts. It was found that the H2O2 dip improved the oxidative stability of peanuts at all concentrations, a maximum stability was obtained with 1.7% H2O2 dip pretreatment.