Accelerated shelf life testing of whey-protein-coated peanuts analyzed by static headspace gas chromatography

Soo-Yeun Lee, J. M. Krochta

Research output: Contribution to journalArticlepeer-review

Abstract

Four different formulations of whey-protein-based coatings were used to coat peanuts. Four controls were used to investigate the effects of different ingredients in the coating formulation on the peanut shelf life. Untreated peanuts were designated as the reference. The peanut samples were stored in duplicate at 40, 50, and 60 °C for storage durations of up to 31 weeks. The analysis of hexanal indicated that the coated samples were oxidized significantly slower than the reference; hence, the predicted shelf life was longer for the coated samples. However, the investigation of the control ingredients revealed that even when only water was applied onto the peanuts the oxidation was delayed.

Original languageEnglish (US)
Pages (from-to)2022-2028
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume50
Issue number7
DOIs
StatePublished - Mar 27 2002

Keywords

  • Edible coatings
  • Lipid oxidation
  • Peanuts
  • Shelf life
  • Whey protein

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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