Blackwell Publishing Journal Backfiles 1879-2005
Chemistry and Pharmacology
Process Engineering, Biotechnology, Nutrition Technology
Roasted peanuts were stored at 20 treatment combinations of water activities (0.33, 0.44, 0.54, 0.67, 0.75) and temperatures (23, 30, 35, 40C), and evaluated after storing for 0, 20, 40, 60, 80, 100, and 110% of estimated shelf life, ranging from 0 to 91 days. Regression models indicated that increasing storage time and storage water activity resulted in decreasing crispness, crunchiness, hardness, roasted peanutty, sweet aromatic, salty, bitter and sweet attributes and increasing fracturability, chewiness, tooth packing and cardboard flavor. Storage temperature did not contribute to regression models of textural properties of roasted peanuts. Increasing storage temperature resulted in a faster rate of decrease for roasted peanutty and faster rate of increase of cardboard flavor. Roasted peanuts stored between 0.33 and 0.41 a w at 23C are predicted to have the least change in sensory properties after 68 and 91 days respectively.
Type of Medium: