Effect of hot water immersion on sensory properties of non-refrigerated peanuts

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AL Branch; RE Worthington; MS Chinnan; EK Heaton; TOM Nakayama

Type of Document:
Scholarly Article


Peanut Science

Date of Publication:

Place of Publication:
Not Available


Abstract: Sensory properties of Fla Early Bunch and NC 7 peanuts immersed in hot water at 79 C for 90 sec and subjected to non-refrigerated storage were evaluated. Sensory scores were lower for immersed peanuts than the non-immersed peanuts, however the attributes for the immersed peanuts were not scored lower than borderline throughout storage. Flavor scores for both cultivars ranged between 6 for slightly good and 7 for moderately good. Significant cultivar differences were observed for color at the initial month and flavor at 2, 5, and 8 mo. NC 7 peanuts had significantly higher flavor sensory scores than the Fla Early Bunch nuts. Duo trio tests showed that panelists detected significant differences between non-immersed and immersed peanuts at the eighth month of storage.

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