Packaging and storage quality of roasted and salted, spiced peanuts in flexible packages.

Balasubramanyam, N. and Baldev, Raj. and Indiramma, A. R. (1983) Packaging and storage quality of roasted and salted, spiced peanuts in flexible packages. Perfectpac, 23 (1). 5-11, 7 ref..

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Abstract

For crispness of roasted and salted-spiced peanuts at 27 degree C, a moisture content of 2.7% was found to be critical. Rancidity was greater when the moisture content fell below the calculated BET mono-layer level of 1.7%. In polyolefin and cellophane packages, shelf-life was barely 25 days, and only 60-120 days in vacuum-packaged, metallized polyester/poly/foil based pouches. A shelf-life of 180 days, under Standard Indian Conditions (65% RH, 27 degree C) could be attained only in vacuum-packaged, polyester/poly/foil/polylaminate pouches. The peroxide value - critical as regards acceptability - for this product appears to be 25-30 m-equiv. O2/kg fat. UV light and temp. greatly increased the rancidity rate, and made the product unacceptable within a short time (20-60 days, depending on storage conditions).

Item Type:	Article
Uncontrolled Keywords:	KEEPING-QUALITY; groundnuts, keeping quality of stored packaged roasted salted-spiced; STORAGE-; PACKAGING-; ROASTED-FOODS; GROUNDNUTS-; keeping quality of stored packaged roasted salted-spiced groundnuts
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Aug 2021 06:36
Last Modified:	13 Aug 2021 06:36
URI:	http://ir.cftri.res.in/id/eprint/6487

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