LIPID OXIDATION IN SPANISH PEANUTS: THE EFFECT OF MOIST HEAT TREATMENTS

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Abstract
The rate of lipid oxidation during storage of raw peanuts is at a minumum in comparison with that after roasting. The effect of heat processing on the activities of several enzymes was studied in relation to lipid stability in Spanish peanuts. Lipoxygenase was not found in whole shelled peanuts after steaming for 2 min at 100°C, and very little peroxidase activity could be detected after 30 min. A heat‐labile factor which destroys hydroperoxides and prevents their accumulation was inhibited by KCN and inactivated in whole shelled peanuts by steaming for 30 min at 100°C. The rate of hydroperoxide formation in stored whole shelled peanuts first increased and then decreased with the time of steaming prior to storage. Stability characteristics of full‐fat peanut flakes were shown to be dependent upon the conditions of heat treatment of peanuts prior to drum drying.