The Effect of the Production Process on the Oxidation Stability of the Traditional Chinese Peanut Candy during Storage
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Abstract:
To find the effect of the production process of the moisture content of sugar, the ratio of sugar and peanut, the size of peanut on the oxidation stability of the traditional Chinese peanut candy during storage (38 ℃, RH60%), the acid value (AV), peroxide value (POV) and sensory quality were determined. The results showed that the lipid oxidation of peanut kernels had a value in direct proportion to the moisture content of sugar. When the moisture content of sugar was lower than 6%, the AV and POV of peanut kernels were significantly lower than those of control samples. The higher percentage of sugar can delay the lipid oxidation of peanut kernels. In addition, Storage stability was affected by the crushing degrees of peanut kernels. At experimental condition, the POV of Sample complete nuts was still lower than 19.7 meq/kg after 42 days, and Sample less than 1mm had already exceeded this value after 28 days.
