Shelled, raw peanuts were placed in storage approximating commercial conditions at 6.2-6.3% and 8.7-9.2% moisture contents during a two year period. The 1978 storage period was from December, 1978 through August, 1979. The 1979 period was from October, 1979 through March, 1980. The moisture condition 8.7% for 1978 and 9.2% for 1979 showed significant differences in free amino acids and free sugars when compared to the 6 treatment. This suggests that 9 moisture content allows increased hydrolysis of complex constituents and significant deterioration of quality to occur. Peanuts with 9% moisture contents produced darker peanut butter with reduced flavor quality than those with 6%. Hunter reflectance values indicated that the skins of raw peanuts with higher moisture content were also darker. Evaluation of the lipid fractions suggested that only the phospholipid fraction from the 9 moisture treatment was significantly changed. Since phospholipids are primarily associated with the membrance portions of plant cells this change suggests that a breakdown in cellular compartmentation may be occurring. Iodine values and oxidative stability values were not significantly affected and approximated values already published in the literature for stored peanuts.
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Keywords: Arachis hypogaea L, free amino acids, free sugars, Sensory Evaluations, lipids, Phospholipids
How to Cite:
Pattee, H. & Young, C. & Pearson, J. & Singleton, J. & Giesbrecht, F.,
(1982) “Storage and Moisture Effects on Peanut Composition and Roasted Flavor”,
Peanut Science 9(2),
01 Jul 1982
1Paper Number 8388 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh, NC 27650. Use of trade names of specific materials does not constitute endorsement by the United States Department of Agriculture or the North Carolina Agricultural Research Service to the exclusion of others which also may be available.