No abstract

No abstract

Oxidative stability studies were performed on roasted high‐oleic acid peanuts (HOP‐SunOleic 95) and normal oleic acid peanuts (NOP‐Florunner). Peanuts were dry‐roasted to a Hunter Lab value of approximately 50. Chocolate‐coated peanut bars (6″x4″×1/2″) were prepared using milk chocolate, white chocolate, and reduced‐fat chocolate (containing salatrim). Chocolate bars were stored at 25C and 0.60 water activity (aw). Uncoated peanuts were stored at 0.60 and 0.19 aw at 25C. Samples were removed from storage at 4‐week intervals for peroxide value measurement. Oxidation of peanuts with chocolate coatings were higher than the peanuts that were stored uncoated at the same aw. The peroxide values of NOP were similar for chocolate coated treatments and 0.60 aw control but the 0.19 aw control was 2–4 times higher than the others. Chocolate‐coated peanuts had higher oxidation rates compared to uncoated peanuts.