EFFECTS OF WATER AND SPIN BLANCHING ON OXIDATIVE STABILITY OF PEANUTS

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Abstract
Several methods of blanching have been developed to remove skins from peanuts — spin-, water-, alkali-, and hydrogen peroxide-blanching. The present investigation compared the effects of wet- and spin-blanching on oxidative stability of raw and roasted peanuts stored for seven months. The water-blanched raw peanuts had the shortest shelf-life, whereas the shelf-life of unblanched raw and spin-blanched peanuts was similar. The opposite results were found for roasted peanuts; the water-blanched peanuts had the longest shelf-life. Blanching induced major differences in the electrophoretic mobility and protein banding patterns of sodium dodecyl sulfate-soluble extracts of raw peanuts. Electron microscopy revealed that there are surface differences between the spin and water blanched peanuts.