Abstract
Abstract Roasted salted-in-the-shell peanuts (Arachis hypogaea L.) normally have a shelf life of four to six weeks. Three levels of tertiary butylhydroquinone (0.02%, 0.04% and 0.06%) were added to a 12.5% NaCl brine solution which was used to vacuum impregnate Virginia type peanuts prior to roasting. A control was also run. After drying and roasting, the peanuts were placed in a 63°C oven, and an accelerated shelf life study was conducted. Flavor evaluations and total carbonyl contents were determined weekly. The antioxidant treatment extended the shelf life of salted-in-the-shell roasted peanuts, reducing the total carbonyls produced during storage and giving higher flavor scores. Applications of 0.04% and 0.06% TBHQ approximately doubled the shelf life of the salted-in-the-shell peanuts. A correlation coefficient of 0.96 was found between the total carbonyl values and flavor scores.
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