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 63º 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.

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Keywords: peanuts, Antioxidant, Shelf life, Sensory evaluation, Carbonyls

How to Cite:

Hoover, M. & Nathan, P., (1980) “Effect of Tertiary Butylhydroquinone on the Shelf Life of Salted-in-the-Shell Roasted Peanuts¹”, Peanut Science 7(1), p.15-18. doi: https://doi.org/10.3146/i0095-3679-7-1-5

Author Notes

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.