Effects of processing conditions and packaging material on the quality attributes of dry‐roasted peanuts

Abstract

Five different processing conditions of raw shelled unblanched peanuts were investigated. The first two treatments involved soaking the peanuts in tap water for 10 and 30 min respectively, then mixing thoroughly with dry NaCl before roasting. Another two treatments involved soaking the peanuts in saturated brine solution for 10 and 30 min respectively before roasting. Unsalted roasted peanuts served as the control. Packaging and storage studies were carried out by packaging the differently treated dry-roasted peanuts in four different packaging materials and storing them under three different relative humidities for 3 months at ambient temperature. Proximate composition, NaCl content, peroxide value and thiobarbituric acid value were determined and sensory evaluation tests were carried out. Salting was found to improve the taste, flavour and overall acceptability of dryroasted peanuts but had no effect on shelf-life. Peanuts treated in saturated brine solution for 30 min before roasting were the most preferred. The control packaging material, 18 mm transparent polyethylene, was found to be inadequate for protecting the quality attributes of dry-roasted peanuts, with mould growth being observed on the 42nd day of storage at 80% relative humidity. However, acceptable results were obtained with 45 mm transparent polypropylene. The mean sensory scores and objective tests were found to be negatively correlated.

Enhancing the Nutritional Value of Oat Bars

“…Whole sunflower, pumpkin seeds and hulled chickpea were added as a partial replacement of oat flakes (based on preliminary trials). The oat flakes and different seeds were put on a pan and heated for about two to three min at 115±2°C according to Adebiyi et al [17]. Then, dried fruits were added and mixed well with the prepared sugars syrup mixture in order to obtain a homogenous mixture.…”

Effect of packaging and storage conditions on quality of shelled walnuts

“…Besides the nature of PUFA, many other factors influence the oxidation potential of walnuts. These include: oxygen concentration (Jensen, Sorensen, Brockhoff, & Bertelsen, 2003;Jensen, Sorensen, Engelsen, & Bertwlsen, 2001;Pastorelli et al, 2007;Pastorelli, Valzacchl, Rodriguez, & Simoneau, 2006), temperature (Jensen et al, 2001;Jensen et al, 2003;Pastorelli et al, 2007), relative humidity (Maté, Saltveit, & Krochta, 1996;Reed, Sims, Gorbet, & O'Keefe, 2002), light (Dominguez, Azuara, Vernon-Carter, & Beristain, 2007;Jensen et al, 2001), antioxidants (Talcott, Duncan, Pozo-Insfran, & Gorbet, 2005;Zacheo, Cappello, Gallo, Santino, & Cappello, 2000), and method of processing (Adebiyi, Adeyemi, & Jlorunda, 2002;Garcia-Pascual, Mateos, Carbonell, & Salazar, 2003).…”

Mineral composition and the functional attributes of Nigerian okra seed (Abelmoschus esculentus Moench) flour

“…For roasted samples, known and equal quantities (100 g) of cleaned okra seeds were roasted in an oven (Genlab Widnes, England) at 160°C for 10, 20, 30 and 40 min, respectively (Adebiyi, Adeyemi, & Olorunda, 2002), and were allowed to cool before the preparation of the flour.…”