Academy of National Food and Strategic Reserves Administration
Doi
Abstract
To explore reasons and solutions for the rancidity of peanut nougat in storage, this paper investigates the oxidation stability of shelled peanuts and unshelled peanut stored in different temperatures and the quality of nougats prepared by adding peanuts treated in different ways. The results show that when raw peanuts are stored at temperatures of 25 ℃, 37 ℃ and 60 ℃, the oxidation rate of shelled raw peanuts is slower than that of unshelled raw peanuts. The peroxide value of shelled peanuts does not change significantly and is stable below 2 mmol/kg, while the peroxide value of roasted cooked peanuts changes faster when stored at 60 ℃, and the change of the shelled peanuts is slower than that of the unshelled peanuts. The oxidation rate of baked shelled peanuts is slower than that of unshelled, which could potentially prolong the shelf life of peanut nougats made of them
