Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.)
MetadataShow full item record
Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited. Storage trials to determine the stability to oxidation were carried out on whole and nibbed kernels of conventional (CP) and high oleic (HOP) peanuts, with respect to temperature and modified atmosphere packaging. HOP exhibited the highest oxidative stability, with a lag phase in whole kernels of 12–15 weeks before significant oxidation occurred. HOP also showed higher levels of intrinsic antioxidants, a trolox equivalent antioxidant capacity (TEAC) of 70 mMol equivalence and radical scavenging percentage (RSP) of 99.8 % at the beginning of storage trials, whereas CP showed values of 40 mMol and 81.2 %, respectively. The intrinsic antioxidants at the beginning of these storage trials were shown to affect the peroxide value (PV), where RSP and TEAC decreased, and PV increased. Therefore, in peanuts the processing format (nibbed or whole) had the highest influence on susceptibility of lipid oxidation, highest to lowest importance: processing format > temperature > atmospheric conditions.
Food and Bioprocess Technology
Wilkin, J.D., Ashton, I.P., Fielding, L.M. and Tatham, A.S. (2014) 'Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.)', Food and Bioprocess Technology, 7(1), pp.105-113.
This article was published in Food and Bioprocess Technology on 13 January 2013 (online), available at http://dx.doi.org/10.1007/s11947-012-1033-0
Showing items related by title, author, subject and abstract.
Wilkin, Jonathan (Cardiff Metropolitan University, 2013)The project was part of a Knowledge Transfer Partnership between Sunscoop Products Ltd. and the University of Wales Institute, Cardiff. The processing parameters of (dry roasting) peanuts were mapped and improvements made, ...
Investigation of the Effects Stored Blood for Transfusion has on the Haemolysis of Red Blood Cells Jones, Rhiannon (Cardiff Metropolitan University, 2017-06-01)Aim The aim of this project is to determine if the duration red blood cells are stored for effects the amount of haemolysis present at the end of storage. Methods Blood was taken from 6 different units of blood. They ...
Leung, Arthur (Cardiff Metropolitan University, 2017-06-01)Bread is a very important and highly consumed food, with a huge market worldwide. It can be produced and modified into various kinds of form and texture to suit the market preferences. Its primary ingredients include flour, ...