Influence of Tertiary Butylhydroquinone and Certain Other Surface Coatings on the Formation of Carbonyl Compounds in Granulated Roasted Peanuts |
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| Authors: | M W HOOVER P J NATHAN |
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| Affiliation: | Author Hoover is affiliated with the Dept. of Food Science, North Carolina State Univ. Raleigh, NC 27650. Author Nathan, formerly with N.C. State Univ., is now with Data General, P.D. Box 186, Clayton, NC 27520. |
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| Abstract: | A 15-month shelf life study was conducted with granulated roasted peanuts (Arachis hypogaeu L.). The nuts were coated with combinations of 0.01, 0.02, and 0.03% tertiary butylhydroquinone (TBHQ) antioxidant, two fats and an acetylated monoglyceride. Total carbonyls were measured monthly and served as an index of oxidative rancidity. TBHQ combined with citric acid was an effective anitoxidant in inhibiting carbonyl production, while the fats and monoglyceride coatings alone had no significant effect on carbonyl production. Samples without TBHQ exhibited a fivefold increase in total carbonyl content compared with samples treated with TBHQ. Total carbonyl levels of granulated peanuts treated with 0.02% TBHQ, the level presently allowed by the FDA, increased 20% during the 15-month storage period compared with an increase of 110% for those without TBHQ. |
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