46C-18 |
Shelf life of roasted inshell high oleic and normal oleic Virginia-type peanuts |
S. F. O'KEEFE, Food Science and Technology, Virginia Tech, 121 Food Science Building, Blacksburg, VA 24061, B. C. A. Fortt, Department of Food Science and Technology, Virginia Tech, 121 Food Science Building, Blacksburg, VA 24061, and R. W. Mozingo, Tidewater AREC, Virginia Tech, Suffolk, VA 23437. Recently, a variety (AgraTech VC-2) of Virginia-type peanut with high oleic composition was developed, yet no data are available on shelf life for roasted inshell peanuts with high oleic fatty acid. The objective of this experiment was to determine the shelf life of roasted inshell Virginia-type peanuts with normal and high oleic acid trait. Fancy grade inshell peanuts with normal oleic acid (VA 98R) and high oleic acid (AgraTech VC-2) were obtained from research plots and commercially processed as roasted inshells. They were stored in commercial packaged cellophane bags and stored at 25C for one year. Samples were removed in duplicate at each time period, lipid extracted using dichloromethane, and peroxide value (PV) determined. Shelf life was estimated by time to reach PV of 40 meq/kg. Peroxide values of peanuts with normal oleic acid increased much faster than high oleic acid peanuts. Roasted inshell high oleic peanuts had estimated shelf life of 37 months compared to 2 months for normal oleic peanuts. Peroxide values in raw nuts reached only 3-7 meq/kg after 12 months storage. The high oleic trait in roasted inshell Virginia-type peanuts significantly increased oxidative stability and shelf life.
Session 46C, Food Chemistry: Lipids, antioxidants and emulsifiers
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