|
|||||
|
|
Whey Protein Coating Effect on The Oxygen Uptake of Dry Roasted Peanuts |
|
| Authors: | JUAN I MATÉ JOHN M KROCHTA |
| Affiliation: | Author Krochta is with the Dept. of Food Science &Technology, and Dept. of Biological &Agricultural Engineering, Univ. of California, Davis, CA 95616. Author MatÉ, formerly with the Dept. of Biological and Agricultural Engineering, is now with the Dept. of Food Science, P.O. Box 8129, 6700 EV Wageninen, The Netherlands. Address inquiries to Dr. John M. Krochta. |
| Abstract: | A procedure was developed to coat peanuts with aqueous whey protein isolate (WPI) solutions based on increasing coating-solution viscosity. Oxygen uptake of WPI-coated nuts and uncoated nuts were compared. WPI coatings delayed oxygen uptake of dry roasted peanuts at intermediate (53%) and low (21%) storage relative humidity. They had similar results at 29°C and 37°C. The effects of coating thickness and storage relative humidity indicate that the mechanism of protection of the coatings was through their oxygen barrier properties. |
| Keywords: | peanut whey protein coating oxygen uptake |