Unshelled Spanish peanuts contaminated with aflatoxin were shelled and treated with forced heated air, liquid nitrogen, H2 O2, HCl, sodium oleate, and water spray. After passing through a whole nut blancher the aflatoxin content and percentages of blanched (skin removed) and whole kernels were determined Blanching percentages were significantly higher for sodium oleate, water spray, liquid nitrogen, and H2 O2 than for HCl or heat treatments. The heat treatment produced the highest percentage of whole kernels. In most tests, the unblanched kernels contained higher levels of aflatoxin than those that blanched fully. The treatments which were most effective in producing low levels of aflatoxin in the blanched kernels were H2O2, water spray and HCl.
|Original language||English (US)|
|Number of pages||5|
|Journal||Journal of food science|
|State||Published - May 1976|
ASJC Scopus subject areas
- Food Science