pnut pnut Peanut Science 0095-3679 0095-3679 American Peanut Research and Education Society 10.3146/i0095-3679-7-1-5 Articles Effect of Tertiary Butylhydroquinone on the Shelf Life of Salted-in-the-Shell Roasted Peanuts1 M. W. Hoover and P. J. Nathan 2 Department of Food Science, North Carolina State University, Raleigh, NC 27650

1Approved for publication as paper no. 6197 in the Journal Series of the North Carolina Agricultural Research Service. The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Research Service, nor criticism of similar ones not mentioned.

 1 1980 7 1 15 18 9 2 1980 American Peanut Research and Education Society 1980 American Peanut Research and Education Society Abstract

Roasted salted-in-the-shell peanuts (Arachis hypogaea L.) normally have a shelf life of four to six weeks. Three levels of tertiary butylhydroquinone (0.02%, 0.04% and 0.06%) were added to a 12.5% NaCl brine solution which was used to vacuum impregnate Virginia type peanuts prior to roasting. A control was also run. After drying and roasting, the peanuts were placed in a 63°C oven, and an accelerated shelf life study was conducted. Flavor evaluations and total carbonyl contents were determined weekly. The antioxidant treatment extended the shelf life of salted-in-the-shell roasted peanuts, reducing the total carbonyls produced during storage and giving higher flavor scores. Applications of 0.04% and 0.06% TBHQ approximately doubled the shelf life of the salted-in-the-shell peanuts. A correlation coefficient of 0.96 was found between the total carbonyl values and flavor scores.

 Key Words Peanuts; , Antioxidant; , Shelf life; , Sensory evaluation; , Carbonyls