Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Oxidative Stability of Peanut (Arachis hypogaea L.) Oil and Quality Characteristics of the Roasted Peanuts

볶음땅콩의 품질특성과 땅콩기름의 산화안정성

  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Lee, Jung-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Kim, Sun-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Cho, Hee-Sook (Department of Culinary Art, Chodang University)
  • 박복희 (목포대학교 식품영양학과) ;
  • 김선희 (목포대학교 식품영양학과) ;
  • 이정희 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부)
  • Received : 2015.07.24
  • Accepted : 2017.01.11
  • Published : 2017.04.30
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Abstract

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

Keywords

References

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