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dc.contributor.authorWilkin, Jonathan
dc.contributor.authorAshton, Ian
dc.contributor.authorFielding, Louise
dc.contributor.authorTatham, Arthur
dc.date.accessioned2016-03-17T10:42:09Z
dc.date.available2016-03-17T10:42:09Z
dc.date.issued2014
dc.identifier.citationWilkin, 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.en_US
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.urihttp://hdl.handle.net/10369/7779
dc.descriptionThis article was published in Food and Bioprocess Technology on 13 January 2013 (online), available at http://dx.doi.org/10.1007/s11947-012-1033-0en_US
dc.description.abstractPeanuts 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.en_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesFood and Bioprocess Technology
dc.subjectantioxidantsen_US
dc.subjectpeanuten_US
dc.subjectstorageen_US
dc.subjectlipid oxidationen_US
dc.titleStorage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.)en_US
dc.typeArticleen_US
dc.identifier.doihttp://dx.doi.org/10.1007/s11947-012-1033-0


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