ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Peanuts were stored under different water activities and maintained using saturated salt solutions, for 14 wks. Peroxide values, percent moisture, and sensory attributes were determined at 2 wk intervals. Peroxide values increased over time for all treatments. The highest oxidation values were observed in the peanuts held under 0.67 water activity, followed by 0.12, 0.52, 0.44 and 0.33, respectively. Moisture increased over time for all samples and correlated with the water activity of storage. Roast peanut flavor decreased with time and the decrease was greater at higher aw of storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08690.x
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